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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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February 22, 2014

Crispy and Creamy Avocado Fries

By Worker Bee
44 Comments

Avocado FriesAvocado fries have that tempting combination of a crispy outer layer, creamy middle and addictive fried flavor. Made with nothing more than avocado, coconut, egg, salt and spices, it’s a pure and healthful snack or salad topping loaded with beneficial fatty acids.

Before you scarf down an entire plateful, keep in mind that a little bit of avocado goes a long way. The good news is that avocado fries are both rich and filling so a small portion is plenty satisfying. This simple recipe gives avocado fries a Southwest flair, adding cumin and chili powder to the mix. You could take this theme a little further by adding finely chopped cilantro to the coating and finishing them with a squirt of fresh lime.

One last thing: Don’t make this recipe unless you have a bottle of hot sauce in the fridge. It adds the extra kick that sends avocado fries over the top.

Servings: 1 to 2

Time in the Kitchen: 20 minutes

Ingredients:

Ingredients

For every 1 avocado, you’ll need:

  • 1/2 teaspoon kosher salt (2.5 ml)
  • 1/4 teaspoon ground cumin (1.2 ml)
  • 1/2 teaspoon chili powder (2.5 ml)
  • 1/2 cup unsweetened coconut flakes (30 g)
  • 1/4 cup or so coconut flour (30 g)
  • 1 egg, whisked
  • Coconut oil for frying

Instructions:

Cut the avocado in half and remove the pit. Slice the avocado into 8 wedges and remove the peel.

Sprinkle the wedges with 1/4 teaspoon of the salt, making sure to lightly coat all sides.

In a food processor, blend the remaining 1/4 teaspoon salt, cumin and chili powder with the coconut flakes until the coconut flakes are finely chopped.

Coconut and Spices

Near the stove set up an assembly line of 3 bowls, 1 for egg, 1 for coconut flour and 1 for the coconut flakes.

Coat each wedge of avocado in egg, coconut flour, back into the egg and then coconut flakes.

Coated Avocado

Heat a thin layer of coconut oil in a deep pan over medium-high heat. When the oil is hot, add the coconut wedges. Fry for about 1 minute or less on the first side, or until nicely browned. Use a fork (or the combination of a fork and spoon) to turn the wedges as they brown until all sides are crispy. If the oil starts to smoke, turn down the heat.

Frying

Serve avocado fries immediately with hot sauce or mayo spiked with hot sauce.

Avocado Fries

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44 Comments on "Crispy and Creamy Avocado Fries"

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Beck W
Beck W
2 years 9 months ago

would never have thought to make avocado fries! Will definitely have to try this soon!

Just so you know- I think there’s a typo in the recipe. It says “coconut wedges” in the frying step.

Tosca
2 years 9 months ago

I won’t argue about this tasting good, but since when do we call fried avocado ‘healthy’? You wouldn’t fry in avocado oil either, would you?

Kell
Kell
2 years 9 months ago

you must be new here

Christina
Christina
2 years 9 months ago

+1

Tosca
2 years 9 months ago

I certainly am not!

tim
tim
2 years 9 months ago

Then you have some homework to do

Mitch
Mitch
2 years 9 months ago

Why do you think it’s not healthy?

Cathy Johnson (Kate)
2 years 9 months ago

Bet that would be great with wasabi mayo!

Mary
Mary
2 years 9 months ago

I love ya, Mark, and I normally love your recipes, but fried avocado? Ewwww! Sorry, but that’s a big no for me and for no other reason than the mush factor. But then again, I never could stand those avocado egg roll thingys at Cheesecake Factory (back when I was still eating a typical American diet). It’s a texture thing for me.

GiGi
2 years 9 months ago

I am obsessed with this creative recipe! I am not really an avocado fan, however, coating it in coconut flour will probably get me addicted because I adore that flour! 🙂 Thanks for the recipe idea!

Wenda
Wenda
2 years 9 months ago

You’ve rescued an old recipe for me. I used to make calf’s liver and avocado in about equal size slices, dusted with flour and sautéed, layered down the plate in alternating slices. The avocado were too fragile for it to be really successful, but the taste combination was wonderful. I bet this version of avocado would hold up better.
Thanks.

PrimalGrandma
PrimalGrandma
2 years 9 months ago

Well, this is timely. Not to rain on the parade of all the wonderful stuff on MDA, including recipes, but there’s a great article on Dr. Mercola’s site today “How Avocado Can Help with Weight Management.” It goes into detail about the health benefits of avocados, as well.

Avocados rule IMHO – even the fried ones! This would probably be best with fruits that aren’t too ripe so they hold together in the cooking process.

And, yes, I would fry with avocado oil —

Wenchypoo
Wenchypoo
2 years 9 months ago

Here’s booty from a trip in the wayback machine: fast paleo’s recipe (http://fastpaleo.com/recipe/rawkin-avocado-fries/), swiss paleo’s version (http://swisspaleo.ch/avocado-fries/), and prepppy paleo’s version (http://www.preppypaleo.com/2012/06/paleo-baked-avocado-fries.html). Here’s also a baked version: http://www.kalewithlove.com/2012/09/baked-avocado-fries.html

Avocado fries aren’t really a new thing–vegans have had the recipe around for a long time, and someone got smart enough to grab it and make it Paleo. It’s been making the rounds ever since.

As for avocado oil, I’d use it if it didn’t give me a hugh tummy ache! I use it in my hair instead.

Ben
Ben
2 years 9 months ago

We’ve got fried avocado tacos in Texas. They’re pretty effing awesome. Throw in some lettuce, cheese, and pico–heaven.

tuba
tuba
2 years 9 months ago

It should read “coarse salt” not kosher salt. Kosher Salt is a brand of salt like Ford is a brand of car. It would be like saying “put Marathon in your tank.”

Jen
Jen
2 years 9 months ago

No, kosher salt is a type of salt. Coarse salt can apply to any non-fine salt, including kosher, Celtic, sea, fleur de sel, Himalayan, etc. kosher is a specific type of salt, similar to sea salt but with a slightly different mineral makeup. Visually these salts will have a very slight colour difference.

Jonathan
Jonathan
2 years 9 months ago

I concur and would also add that this specific kind of salt tend to do better than others when you rely on salt to play a ‘structure’ role, as in traditional salt crust roast.

Jessie R.
Jessie R.
2 years 9 months ago

Okay this looks amazing!!! Tonight’s snack!!!

gold fish
gold fish
2 years 9 months ago

Dude, this recipe is giving me acid flash backs to the 1970s! That’s narley man.

Nicole
Nicole
2 years 9 months ago

Please elaborate. I’m dying to know how avocado harkens back an acid trip.

daniel mcleod
daniel mcleod
7 months 26 minutes ago

me too

Allison
Allison
2 years 9 months ago

Love this. Can’t wait to try it. Maybe with wasabi mayo, as suggested earlier, or with Srirachi mayo.

Emma and Carla
2 years 9 months ago

OMG these look so delicious!! Avocados make us so super happy! 🙂

Bev
Bev
2 years 9 months ago

I love avocado and everything you can make from it. I don’t buy them in the winter though, I can’t seem to get ones that aren’t stringy and bad inside.

victor
victor
2 years 9 months ago

If an avocado containes 15 grams of monounsaturated fat and only saturated fats can take high heat could there be a problem with this recipe? I realize the the coconut layer will somewhat protect the avocado from some oxidative stress but not all.

Jessa
Jessa
2 years 9 months ago

We made these tonight and used the same “breading” on liver and beef strips too. Yummy!

Dr. Anthony Gustin
2 years 9 months ago

Might try this with 50/50 coconut flour/coconut flakes!

Julia
Julia
2 years 9 months ago

This looks like a great potluck dish. Does it keep well overnight? I mean, if I cook it the night before the potluck, and keep it in the fridge, can it be reheated and still taste good?

Bryan
Bryan
2 years 9 months ago

EXCELLENT! This one’s a keeper for sure.

To everyone reading this, do yourself a favor and make these.

SteveGee
SteveGee
2 years 9 months ago

A winner, can’t wait to try ’em on our Primal Meetup!

PatGLex
PatGLex
2 years 9 months ago

One of our local restaurants offers avocado fries — and they were indeed fantastic! (Mind you they probably were not Primally constructed or cooked, but they look similar to the photos.)

Nate
2 years 9 months ago

I made this last night and whoa…They were possibly the most delicious item I’ve had this year. The point on the hot sauce is correct. A little splash took it to an even tastier level!

Wendy
Wendy
2 years 9 months ago

What is the Calorie Count for this please!!! They look Fantastic!!! And can you do it with other flours?

Thanks

Bee-Loon
Bee-Loon
2 years 9 months ago

Well!! This is the most upsetting, controversial recipe I’ve EVER seen!

Charles Astley
Charles Astley
2 years 9 months ago

They sound delicious, I’d use the coating (coconut flour, egg, etc…) on fish, prawns, chicken strips or courgette’s (zucchini for you North Americans).

jor
jor
2 years 9 months ago

4 fries? come one mark wtf ? i’m hungry!!!

Curt
Curt
2 years 9 months ago

Looks great! Does anyone reuse coconut oil when frying? Back in the day I would reuse oil for deep frying….just wondering of that would work for coconut oil when pan frying since it can be a little pricey.

Beth
Beth
2 years 9 months ago

I’m not used to doing the batter & fry thing, so I found this to be a bit on the messy side.
Very delicious though 🙂

Dana Tomsik
Dana Tomsik
2 years 8 months ago

If you slice the avocado, coat it and freeze, it holds together beautifully! I eat these in a restaurant in my home town and they said freezing is the key!

Luke
Luke
2 years 8 months ago

I just made some – they were incredible! And they work really well hot or cold; they were at their best straight out of the pan, dripping in butter, but they went down pretty well straight out of the fridge as well! You can definitely take them to work for a snack or lunch. Great recipe

Fay Berry
Fay Berry
1 year 9 months ago

I love avocado but I’m not a big fan of coconut. What would be a good primal substitute for this?

Judy
Judy
1 year 7 months ago

Mix almond flour or cashew meal with the spices. Dip in the egg, and then the nut mix. Should give it that crispy coating.

Tracy
1 year 4 months ago

I was not a fan of these… Hot avocado with sweet coconut just wasn’t for my taste buds.

Gabriel
1 year 1 month ago

Avocado is usually considered one of the best food in the world..
here are some important informations about avocado nowadaysfood.com/avocado-health-benefits-and-nutrition-facts-2/

If we fry it don’t we lose a lot of its benefits ?

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