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Avocado Fries with Spicy Chipotle Mayo

Avocados in themselves already contain fat, therefore it’s easy for some of the fat to be released when heat is involved. The natural fat combined with the dry mixture on the outside makes for a crunchy texture whilst still soft on the inside. Experiment with different spices and processes as you go and have fun!

Total Time

30min

5.0

1 Ratings

Author: Duke Chops

Servings:

Ingredients

Fries

•

Medium Avocados , ripe

•

1 cup

Panko Breadcrumbs

•

1/4 cup

Black Sesame Seeds

•

1/2 tsp

Salt

•

1/4 cup

All-Purpose Flour

•

1/2 tsp

Red Chili Peppers

•

Large Eggs

•

1/4 tsp

Garlic Powder

Mayo

•

1/4 tsp

Salt

•

1/4 tsp

Dried Parsley

•

1/2 cup

Mayonnaise

•

1/2

Lime , juiced

•

1/2 tsp

Chipotle Chili Powder

•

1/4 tsp

Paprika

•

1 clove

Garlic , minced

Cooking Instructions

Preheat oven to 425 degrees F (220 degrees C).

Combine all Salt (1/4 tsp) , Dried Parsley (1/4 tsp) , Mayonnaise (1/2 cup) , Lime (1/2) , Chipotle Chili Powder (1/2 tsp) , Paprika (1/4 tsp) , and Garlic (1 clove) in a small bowl and whisk to a smooth consistency. Cover and refrigerate for later use.

Peel Avocados (2) and slice them lengthwise.

In three separate bowls, use one bowl to combine All-Purpose Flour (1/4 cup) with Garlic Powder (1/4 tsp) , Red Chili Peppers (1/2 tsp) , and Salt (1/2 tsp) , then add the Large Eggs (2) in the second bowl and lightly beat them. In the last bowl, combine Panko Breadcrumbs (1 cup) with Black Sesame Seeds (1/4 cup) .

Line a baking tray with parchment paper, drizzle canola oil, or cooking spray.

Dredge the avocado wedges one at a time in flour, eggs, and panko mixture in that order.

Place avocado wedges on the baking tray, drizzle canola oil, or spray oil on top and bake for 12-14 minutes, flipping halfway.

Garnish with grated parmesan and serve warm with spicy chipotle mayo dip.

Nutrition Per Serving

CALORIES

549

FAT

45.3 g

PROTEIN

5.1 g

CARBS

29.1 g