BAKED AVOCADO FRIES
Marvelously flavorful avocado fries are coated with almond meal, then baked in the oven until hot and creamy.
Provided by Vered DeLeeuw
Categories Snack
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your oven to 450 degrees F. Line a rimmed baking dish with parchment paper and spray the parchment with oil.*
- Cut the avocado lengthwise and twist the halves to separate. Remove the pit with a spoon. With your fingers, gently peel the skin off. Cut the peeled avocado into wedges, as shown in the video below.
- In a small bowl, mix the almond meal, kosher salt, garlic granules, and chili powder.
- In another small bowl, lightly beat the egg.
- Dip each avocado slice in the beaten egg, then dredge it in the seasoned almond meal on all sides. Use one hand for the egg bowl and the second hand for the flour.
- Place the coated avocado fries on the prepared baking sheet. Lightly spray them with avocado oil. Bake until golden, for about 15 minutes.
- Meanwhile, make the dipping sauce by mixing its ingredients in a small bowl.
- Remove the fries to a serving platter. Serve immediately, with the chipotle dipping sauce on the side.
Nutrition Facts : ServingSize 0.25 recipe, Calories 293 kcal, Carbohydrate 8 g, Protein 6 g, Fat 28 g, SaturatedFat 4 g, Sodium 268 mg, Fiber 5 g, Sugar 2 g
AVOCADO FRIES
If you're trying to get the kiddos to eat "green things," give this recipe a try. I coat sliced avocado in ranch seasoning mix, followed by panko breadcrumbs for crunch, and then bake them up. I serve them with a creamy cilantro-lime sauce for dipping.
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the flour and ranch mix in a shallow dish. Whisk the eggs in another shallow dish. Stir together the panko, 1 teaspoon salt and 1/2 teaspoon pepper in a third shallow dish.
- Cut the avocados in half and remove the pits. Cut each half in half again and remove the peel. Cut the quarters into thirds. (Each avocado will have 12 slices.)
- Working one at a time, dredge the avocado slices in the flour mixture, followed by the eggs and then the panko. Place on the prepared baking sheet. Coat the avocado slices with cooking spray and bake, turning halfway through and coating with more cooking spray, until golden brown, 16 to 18 minutes.
- Meanwhile, stir together the sour cream, mayonnaise, garlic powder, lime zest, lime juice and cilantro in a small bowl. Season with salt and pepper. Serve the sauce with the avocado fries.
BAKED AVOCADO FRIES WITH CHIPOTLE CREAM
I recently won a whole case of avocados from the California Avocado Commission and went looking for recipes to use them up..... I won the contest by asking if one could cook with avocados and I found this on the Adventures in Cooking blog. Made up the sauce. Mmmmmmmm.....
Provided by Raquel Grinnell
Categories < 30 Mins
Time 30m
Yield 16 wedges, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet. Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes). Cool and eat with sauce.
- Sauce: Mix all ingredients and chill in refrigerator. Dip fries in sauce, or if you want to make the platter prettier, drizzle fries with sauce and sprinkle plate with additional chopped cilantro.
Nutrition Facts : Calories 443.8, Fat 26.7, SaturatedFat 5.7, Cholesterol 104.3, Sodium 872.8, Carbohydrate 43.1, Fiber 8.5, Sugar 4.3, Protein 10.9
AVOCADO FRIES WITH CHIPOTLE REMOULADE
From Pesce, Houston's seafood-centric restaurant. The calories will knock you back on your diet, but so, so good. Having said that, double the recipe because you'd wish you had and the original recipe claims to serve 4...yeah, right!
Provided by gailanng
Categories Avocado
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place chipotles with adobo sauce and lime juice in a blender and puree until smooth; set aside.
- Place mayonnaise in a medium bowl. Whisk in 1/3 of chipotle mixture at a time, tasting between each addition for spiciness (you may not want to use all of chipotle puree). Add cilantro and season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
- Heat vegetable oil in a large pot over high heat until instant read thermometer reaches 350 degrees.
- While oil is heating up, place all-purpose flour, lime juice mixed with 2 cups water and panko breadcrumbs in 3 separate shallow dishes.
- Cut avocado in quarters lengthwise. Remove wedges from pit and peel off skin. Cut each quarter in half so you have 8 wedges total. Season with salt and pepper.
- Dredge avocado wedges in flour, then dip into lime water, then dredge through breadcrumbs. Make sure each slice is completely coated.
- Once oil has reached 350 degrees, fry breaded slices for about 3 minutes, or until lightly browned. Remove avocados from oil using a slotted spoon and place on a paper towel-lined plate to drain.
- Serve with lime wedges and chipotle remoulade.
Nutrition Facts : Calories 419, Fat 18.9, SaturatedFat 2.9, Cholesterol 7.6, Sodium 414.9, Carbohydrate 55.8, Fiber 5.5, Sugar 4.2, Protein 8.2
AVOCADO FRIES WITH CHIPOTLE KETCHUP
These were very tasty, I didn't have the panko so I used my own seasoned bread crumbs. I don't think it made any difference. I served them with chicken.
Provided by Dancer
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For ketchup, heat olive oil in saucepan and saute onion and garlic for 6 minutes.
- Add chipotle pepper and tomatoes, cooking over low for 5 minutes.
- Add spices, vinegar and brown sugar, simmer for 8 minutes.
- Puree in food processor, add salt to taste.
- Heat oil to 350 degrees in deep fryer.
- Cut avocado in half, remove seed, quarter each half, gently peel skin away.
- Combine flour, cumin, coriander, salt and pepper in flat bowl.
- Put Panko in another flat bowl.
- Lightly beat eggs and milk, and put in yet another flat bowl.
- Dredge avocado slices in flour, then egg mixture, coat with Panko.
- Deep fry until golden brown.
- Remove from oil and place on paper towels to drain.
- Serve with Chipotle Ketchup.
Nutrition Facts : Calories 633, Fat 27, SaturatedFat 5, Cholesterol 97.3, Sodium 851.2, Carbohydrate 86.9, Fiber 10.3, Sugar 32.1, Protein 14.2
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- Pre-heat oven to 400 Degrees F. Pour 1 tablespoon oil in sheet tray or baking dish; set aside.Squeeze fresh lime juice on avocado slices to preserve their color while baking (this step is optional). Season with salt, pepper. Dredge in flour then dip in egg and coat in panko breadcrumbs. Be sure the avocado slices are coated very well in the panko.
- Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with cooking spray. This will help the avocado slices crisp in the oven.
- bake for 15 minutes or until the avocados are golden and crispy. If desired, more oil can be drizzle while they are baking for additional crispness.
- Serve with my chipotle dipping sauce (get the recipe here) or with ranch, ketchup, or your favorite dip!
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