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.