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Avocado 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
For every 1 avocado, you’ll need:
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.
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.
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.
Serve avocado fries immediately with hot sauce or mayo spiked with hot sauce.