Set up three shallow bowls for the breading process. In the first bowl, add the flour; in the second, beat the egg until well-mixed. In the third, combine the panko breadcrumbs, grated parmesan, salt, and black pepper. Arrange them side-by-side for efficient coating.

In a heavy-bottomed pan, such as a dutch oven or cast iron skillet, add enough canola oil to cover the bottom. Heat the oil over medium-high heat, allowing it to reach the optimal frying temperature. This ensures the avocado fries will achieve a golden, crisp texture.

Carefully slice the avocado into evenly sized wedges. Begin the breading process by lightly dredging each slice in flour, ensuring it is fully coated. Next, dip each slice into the beaten egg, allowing any excess to drip off. Finally, roll each piece in the panko mixture, pressing gently to adhere the breadcrumbs securely.

Once the oil is sufficiently hot, add the breaded avocado slices in batches to prevent overcrowding. Fry each side until golden brown, rotating as necessary to ensure even cooking. Once fried, transfer the slices to a plate lined with paper towels to drain excess oil.

In a small bowl, combine the sour cream and Sriracha sauce. Add salt and black pepper to taste, adjusting the spice level according to preference. Stir until smooth and well-combined.

Present the avocado fries with the sriracha dipping sauce on the side. For best results, serve while the fries are still warm and crispy.