Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
22 Feb

Crispy and Creamy Avocado Fries

AvocadoFries1 1Avocado 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 3

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 Spices 1

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 1

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 1

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

AvocadoFries1 1

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. 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.

    Beck W wrote on February 22nd, 2014
  2. 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?

    Tosca wrote on February 22nd, 2014
    • you must be new here

      Kell wrote on February 22nd, 2014
      • +1

        Christina wrote on February 22nd, 2014
      • I certainly am not!

        Tosca wrote on February 22nd, 2014
        • Then you have some homework to do

          tim wrote on February 22nd, 2014
    • Why do you think it’s not healthy?

      Mitch wrote on February 22nd, 2014
  3. Bet that would be great with wasabi mayo!

    Cathy Johnson (Kate) wrote on February 22nd, 2014
  4. 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.

    Mary wrote on February 22nd, 2014
  5. 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!

    GiGi wrote on February 22nd, 2014
  6. 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.

    Wenda wrote on February 22nd, 2014
  7. 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 —

    PrimalGrandma wrote on February 22nd, 2014
  8. 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.

    Wenchypoo wrote on February 22nd, 2014
  9. We’ve got fried avocado tacos in Texas. They’re pretty effing awesome. Throw in some lettuce, cheese, and pico–heaven.

    Ben wrote on February 22nd, 2014
  10. 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.”

    tuba wrote on February 22nd, 2014
    • 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.

      Jen wrote on February 22nd, 2014
      • 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.

        Jonathan wrote on February 22nd, 2014
  11. Okay this looks amazing!!! Tonight’s snack!!!

    Jessie R. wrote on February 22nd, 2014
  12. Dude, this recipe is giving me acid flash backs to the 1970s! That’s narley man.

    gold fish wrote on February 22nd, 2014
    • Please elaborate. I’m dying to know how avocado harkens back an acid trip.

      Nicole wrote on February 23rd, 2014
  13. Love this. Can’t wait to try it. Maybe with wasabi mayo, as suggested earlier, or with Srirachi mayo.

    Allison wrote on February 22nd, 2014
  14. OMG these look so delicious!! Avocados make us so super happy! :)

    Emma and Carla wrote on February 23rd, 2014
  15. 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.

    Bev wrote on February 23rd, 2014
  16. 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.

    victor wrote on February 23rd, 2014
  17. We made these tonight and used the same “breading” on liver and beef strips too. Yummy!

    Jessa wrote on February 23rd, 2014
  18. Might try this with 50/50 coconut flour/coconut flakes!

    Dr. Anthony Gustin wrote on February 23rd, 2014
  19. 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?

    Julia wrote on February 24th, 2014
  20. EXCELLENT! This one’s a keeper for sure.

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

    Bryan wrote on February 24th, 2014
  21. A winner, can’t wait to try ‘em on our Primal Meetup!

    SteveGee wrote on February 24th, 2014
  22. 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.)

    PatGLex wrote on February 25th, 2014
  23. 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!

    Nate wrote on February 26th, 2014
  24. What is the Calorie Count for this please!!! They look Fantastic!!! And can you do it with other flours?

    Thanks

    Wendy wrote on February 26th, 2014
  25. Well!! This is the most upsetting, controversial recipe I’ve EVER seen!

    Bee-Loon wrote on February 28th, 2014
  26. 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).

    Charles Astley wrote on February 28th, 2014
  27. 4 fries? come one mark wtf ? i’m hungry!!!

    jor wrote on February 28th, 2014
  28. 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.

    Curt wrote on February 28th, 2014
  29. 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 :)

    Beth wrote on February 28th, 2014
  30. 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!

    Dana Tomsik wrote on March 7th, 2014
  31. 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

    Luke wrote on March 20th, 2014

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