Crispy, Creamy Avocado Fries
Crispy on the outside, creamy on the inside with a fun twist on any average, fried comfort food! Instead, these are grain-free and paleo, and take well under 10 minutes to cook a whole skillet full. Packed with healthy, omega-3 fats from the spotlighted avocado and a fiber-filled, homemade “breadcrumb” mixture that is made from just four ingredients. It truly doesn’t get easier than this to elevate any savory dish or table of appetizers, whether with your favorite condiment, classic burger, or simply all on their own!
Ingredients:
2.5 medium-sized avocados, ripe
2 (pasture-raised) eggs
1/2 cup coconut flour
2 tbsp ground flax/hemp seeds
1 tsp garlic powder
1/4 tsp baking soda
2 tbsp avocado oil (and more, as needed)
Directions:
Slice each whole avocado in half, then each half into six slices. Once all the avocados are sliced up, set these aside in a bowl or on a plate.
Grab two small, but shallow bowls or glass dishes. In one, whisk the eggs until the whites and the yolk are quite acquainted with one another. In the other, stir the flour, seeds, garlic, and baking soda together.
Coat a skillet in a light layer of avocado oil. Use tongs to dunk both sides of an avocado slice into the eggs, then pull out and allow excess egg to drip back off. Immediately move to the dry mixture to coat the slice in this as well.
As you go and repeat this process until all the slices are used, transfer the slices to the greased skillet. If the skillet gets crowded, simply cook some in waves (only takes a few minutes!), and then continue.
Allow each slice to cook over low-medium heat until the “breading” on the downward side is slightly charred (2-3 minutes), then use the tongs to flip each of them to make the other side look the same (1-2 minutes). Add extra avocado oil as needed.
Once all the avocados have been used, grab your favorite condiment, dip, a salad or burrito that needs extra toppings, or simply enjoy right away!
Store leftovers, if any, in an airtight container in the fridge for up to one week.
