AVOCADO FRIES + TARRAGON MAYO

I didn’t have much faith in these avocado faux fries... I mean, they’re not potatoes, nor are they deep fried. Where they do that at?

Avocado fries is a simple way to say panko crusted, oven baked avocado. I like to play tricks on my mind and stomach like I’m actually going to gorge on traditional French fries. Finding healthy alternatives to my favorite guilty pleasures has been my latest favorite challenge.

I’ve been wanting try this variation for quite some time. And I have to say, first time was a great success. It is fairly easy, especially if you’re short on time but still want to produce a homemade snack. This recipe doesn’t take more than 30 minutes to complete. But what is most essential is your mise en place (French for get your ish together first!) — prepare three bowls for dipping and coating the avocado pieces beforehand so you can lay them out on the baking sheet with ease.

Plus, they are baked so no need to fuss with oil on a stovetop. The preparation is simple and while they bake in the oven, whip up your dipping. You can use mayo a la the Parisians. Sir Kensington’s is a brand I love to use because it is all natural and used with avocado oil. I know, OD on avocados, much? Or substitute it for Dijon mustard for a kick in the taste buds. Since avocado has a mild taste, the dipping sauce will have to be a major source of flavor. However you choose to dip it, be prepared to embrace a healthier addiction!

avocado fries + tarragon mayo


INGREDIENTS

fries
1 avocado, just ripe
2 cups panko breadcrumbs
1 cup flour
2 eggs, beaten (or coconut milk, for vegan)
1 teaspoon low sodium soy sauce
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 tablespoon sea salt
pinch black pepper

mayo
2 tablespoons mayo (I used
1 sprig tarragon, minced

METHOD

Preheat oven to degrees F.

Prepare your dipping stations. In the first bowl: flour. In the second bowl: beaten eggs (or milk) and soy sauce. In the third: panko, paprika, garlic powder, and sea salt.

Half the avocado and slice 1/4 inch pieces. Arrange the raw avocado on a parchment paper covered baking sheet.
When you’re ready to bread, select a piece from the baking sheet, press lightly into the flour so it’s completely covered. Tap off excess flour. Dip into the next bowl with eggs and fully saturate. Carefully transfer to the next bowl with the panko and cover with breadcrumbs and press lightly so they can adhere to the avocado. Tap off excess breadcrumbs, then place back on baking sheet.

Repeat for the remaining pieces of avocado on the baking sheet. When you are done, place in the bottom rack of oven.

In a small bowl, mix the mayo, tarragon, and pinch of black pepper. Place in fridge until avocado fries are ready to consume.
After 7 minutes, flip the avocado fries on the other side and place back in oven, on the bottom rack.

After another 7 minutes, remove the fries from oven and allow to cool. After a few minutes, arrange them on a serving plate, along with the tarragon mayo.

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