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 ;)
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
For the fries:
- 3 barely ripe avocado
- 1/4 C almond flour
- 1/2 C tapioca starch
- 1 tsp black pepper
- 1 tsp salt
- 1/2 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
- Add yogurt, cilantro, and jalapeño to a food processor and puree until smooth.
- 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.
- In a medium skillet, preheat a thin layer of oil over medium-high heat.
- 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.
- Dip each slice in the egg mixture then coat in the flour mixture.
- 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.
- Once all the breading has browned, remove from oil and let dry on a plate lined with a paper towel.
- Serve fries while warm with the dipping sauce.