Coconut Crusted Baked Avocado Fries with Sriracha Mayo
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You should have seen my sister’s face when I told her that I would have brought avocado fries for lunch at her place.
Let’s say that her initial reaction was she wasn't really excited about it, at all.
Actually she frowned and said “Really? Avocado fries? What a way to waste some delicious avocado. Why don’t you make some yummy guacamole instead?”
I replied “Trust me, avocado fries are awesome. Plus I coat mine with shredded coconut and I bake them in the oven instead of frying them. They’re light, gluten-free, and delish. You’ll see!”
She wasn’t convinced, but my mind was set. I was going to make avocado fries. I would coerce her into tasting them, and she would love them.
That was my plan, and I knew it was going to be successful. It had to be successful.
If you have never tried avocado fries before (just like my sis), you totally should.
They’re crunchy on the outside, creamy and nutty inside, totally over the top (in the best possible way!)
In my opinion, seasoning in the coating is necessary to pump up the flavor.
It’s not like they’re short on flavor on their own, but seasoning adds that certain je ne sais quoi.
Coat them in shredded coconut in lieu of of breadcrumbs is not just a paleo/GF thing. You probably won’t believe me, but you should.
Avocado fries go from a ten to an eleven when coated in coconut.
But if you want to stick with breadcrumbs, do it. I won’t judge you, I promise.
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Whatever you do, I think you need a dip.
I elected to make mine Sriracha Mayo — because I honestly think it’s phenomenal — but feel free to do pretty much anything you’d ever associate with guacamole.
.jpg "Coconut Crusted Baked Avocado Fries with Sriracha Mayo")
Ingredients
Makes 20 fries (enough for 4)
Avocado Fries
2 ripe but firm avocados
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
½ teaspoon fine grain sea salt
½ teaspoon ground black pepper
⅓ cup arrowroot powder*
1 large free-range organic egg, beaten
1 tablespoon water
1 ½ cups unsweetened shredded coconut
Sriracha Mayo
3 tablespoons mayo (make your own paleo mayo with this recipe)
3 tablespoons plain Greek yogurt (or sour cream)
1 tablespoon Sriracha (make your own Sriracha with this recipe)
1 teaspoon lemon or lime juice
Ground black pepper to taste
*If you don’t have arrowroot powder you can either use cornstarch or whole wheat flour (just forget about the paleo stuff)
Directions
Preheat oven to 425°F (210°C) and place a rack in the middle. Line a baking sheet with aluminium foil and set aside.
Slice the avocados in half, and carefully remove the pit. Cut each half into 5 slices, and set aside.
In a bowl combine arrowroot powder and half of the seasonings in a bowl.
In another bowl combine egg and water.
In a third bowl combine shredded coconut and the remaining half of the seasonings.
Working quickly, dip the avocado slices in the arrowroot mixtures, then in the egg mixture, and then in the coconut mixture to coat well.
Place coated avocado fries on the lined baking sheet.
Bake in the hot oven for 10 to 12 minutes, then flip and bake on the other side for 2 to 4 minutes.
To make Sriracha mayo, in a bowl combine, mayo, Greek yogurt, Sriracha, lime juice, and pepper and stir to combine. Taste and adjust seasoning if needed. Serve with baked avocado fries.
Nutrition facts
One avocado fry yields 64 calories, 5 grams of fat, 4 grams of carbs, and 1 gram of protein.
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