Avocado Fries with Jalapeño Cilantro Dip

I didn't know the Super Bowl was today. Mostly because I really really dislike football but when I heard, I thought these would be fun to make for it and I needed to post the recipe ASAP. Good news is, I thought this recipe would be really hard and time-consuming to try to bread and fry all that soft avocado but it was actually really quick and simple! (Except I set off my smoke alarm.) The trick is to use avocado that has just ripened. So if you want to make something last-minute, these won't be a problem! I just hope you don't have to go to the store for ingredients because it was a madhouse there yesterday! Now I know why...

I've been hearing a lot about avocado fries lately. I've never had them so I don't know what they are supposed to taste like but I don't care because these are delicious! The breading is really light, yet crispy and when paired with the dip, it's the perfect balance of spicy with the cool and creamy avocado. I kind of want to put the sauce on everything too.

I wish I could tell you how long these will last. At least an hour but they are better hot. I tried making the recipe small but if you're going to use a single serving of yogurt for the sauce, you may as well make enough fries to go with it. I figured they would have to be eaten same-day and Lenny didn't want to help with them. I had a whole avocado with my lunch then I was trying to eat all these avocado fries for dinner so they don't go to waste! After I had completely stuffed myself to the point of feeling sick, I convinced my parents to come by. They seemed happy to help ;)

Recipe

Avocado Fries with Jalapeño Cilantro Dip

★★★★★ 5 from 1 review

• Prep Time: 15 mins
• Cook Time: 5 mins
• Total Time: 20 mins
• Yield: 3 servings 1x

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Description

Gluten free avocado fries seasoned with a hint of cayenne are served with jalapeño cilantro dip made from dairy-free yogurt. Makes a great appetizer

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Ingredients

For the fries:

• 3 barely ripe avocado
• ¼ C almond flour
• ½ C tapioca starch
• 1 tsp black pepper
• 1 tsp salt
• ½ tsp cayenne pepper
• 1 egg
• coconut oil or lard, for frying

For the dip:

• one 6 oz container of dairy or nondairy plain yogurt
• 1 Tbsp cilantro leaves
• 2 Tbsp chopped jalapeño

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Instructions

1. Add yogurt, cilantro, and jalapeño to a food processor and puree until smooth.
2. Whisk egg in a small, shallow bowl and set aside. Whisk together almond flour, tapioca starch, salt, pepper, and cayenne in another shallow bowl and set that aside.
3. In a medium skillet, preheat a thin layer of oil over medium-high heat.
4. Cut both avocados in half and remove the pit. Without removing the avocado from the skin, use a knife to slice the avocado lengthwise into 4 equal pieces without cutting through the skin. Use a soup spoon to gently separate the slices from the skin.
5. Dip each slice in the egg mixture then coat in the flour mixture.
6. Add slices to the hot oil. Use a spatula to flip the slices after 30 seconds to a minute when the breading has become golden brown on one side.
7. Once all the breading has browned, remove from oil and let dry on a plate lined with a paper towel.
8. Serve fries while warm with the dipping sauce.