Usually, I’ll put a few slices of avocado on toast with sriracha or some cheese, make guacamole, or use it as a fat substitute in baking, among other things but fries are a new one for me. But thanks, to Hannah, about a year later after she introduced me to the idea, I decided to make avocado fries at home. A little late but I’m happy I did! I’ve shared both techniques I used to cook the fries, baking and frying. Both methods will give crispy fries but each with their own unique taste. The seasonings, you can use breadcrumbs or semolina both will be nice and crispy to eat. Both semolina and breadcrumbs can be used interchangeably with either seasoning mentioned below but again feel free to explore. I use a wheat semolina here but there is a rice version too which might work (I haven’t tested it) but if you’re gluten-sensitive it might be worth trying out. For the dipping sauces, I think sour and tart savory types will be winners to go along with the fries. I used a very simple lemon flavored yogurt dip and some baba ganouj. A fresh salsa would also be a great dip to serve the fries with. If do end up with leftovers, store them in an airtight bag and refrigerate. You can microwave them for about 30-45 seconds to warm them up. Here are some of my kitchen tips that you might find useful when preparing these fries,
Buy firm yet ripe avocados, they hold their structure and shape well during coating and baking/frying. Play around with seasonings and have fun! I’m sharing two flavors which are my favorites. I’ll be honest, the fried ones taste much more crispier than the baked ones. I mean anything fried is tasty but I’m giving you options on how to do it either way. One is less fattier than the other. You can use panko breadcrumbs or semolina for the breading, both give a great crunchy texture to the fries. I’m sharing two types of breading flavored mixes but you would use two avocados for either mix you decide to go with. Speaking of fats, you’ll notice the serving size I’ve suggested. Avocados are pretty fatty so, technically the serving size is small but to be frank, I think this is one recipe where one fry, ain’t gonna cut it! So use your own judgement here.
Here are some other recipes you might like;
Sweet Potato Curried Frites Fig and Zucchini Bread Mint and Peach Lassi Bourbon Peach Ice Cream Tandoori Chicken
avocado fries – 2 ways yields: 4 servings ingredients 2 large haas avocados, ripe but firm 1 large egg white 3 tablespoons water, at room temperature use either seasonings listed Breading Mix 1 1 cup panko bread crumbs or semolina 1 teaspoon fine grain sea salt 1 teaspoon garam masala 1/2 teaspoon black pepper, freshly ground 1 tablespoon fresh parsley or cilantro, chopped Breading Mix 2 1 cup panko bread crumbs or semolina 1 teaspoon fine grain sea salt 1 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon black pepper, freshly ground 1 tablespoon fresh parsley or cilantro, chopped vegetable oil for frying (optional)
- Cut the avocado in half, remove the pit and cut into wedges. Keep the wedges on a baking sheet lined with parchment paper.
- Using a fork, beat the egg white and water in a small bowl. Keep aside until ready to use.
- To prepare the breading mix (1 or 2) place the ingredients in a medium-sized baking pan or bowl and mix to combine evenly.
- Dip each avocado wedge into the egg white to coat evenly. Drain excess egg white back into the bowl. Then coat the avocado wedge in the breading mix lightly on each side by pressing it gently. Prepare all the wedges in the same manner and keep on a sheet of parchment paper lined baking sheet until ready to cook.
- To Bake: Place a wire rack at midlevel in the oven and preheat to 450F. Bake one sheet of avocado wedges for 8 to 10 minutes until they turn golden brown and are crispy. Serve immediately. To Fry: Heat enough vegetable oil in deep pan. When the oil reaches around 350F, the avocados are ready to be cooked. Deep fry the wedges. Fry around 4 pieces at a time if you’re using a small pan to fry. The fries are cooked when they are golden brown around 3 to 4 minutes, remove with a slotted spoon, drain excess oil and place them on a tray lined with absorbent kitchen paper towels to remove any extra oil. Serve immediately. Dipping sauce: lemon yogurt dip yields: about 1 cup ingredients 1 cup plain yogurt (not Greek) 1 tablespoon lemon juice, freshly squeezed 1/2 teaspoon lemon zest, fresh 1/2 teaspoon fine grain sea salt 1/4 teaspoon white pepper, freshly ground 1/2 teaspoon sriracha (or your favorite hot sauce) 1 tablespoon fresh cilantro leaves, chopped
- Mix all the ingredients from the yogurt to the sriracha in a small bowl. Transfer to a serving bowl/dish and garnish with the cilantro. Serve with fries. And I really need to try making them myself. I’ve had them a few times at bars. It’s time to give it a go. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
Δ
