Avocado fries are the hors d'oeuvre you never you realized you required! Here I'll tell you precisely the best way to get fresh heated avocado fries which are overflowing with season!
I know, it's somewhat of an abnormal idea, yet stay with me here. At the point when I previously found out about these I was kinda wary as well, however after a ton of testing and a bit of tweaking I'm truly eager to impart this formula to you!!
As the avocado is clearly the superstar in this formula, it's extremely essential to pick the correct one. You need to discover 3 little splendidly ready avocados. Try not to be enticed to get an underripe avocado since it's all the more firm (and in this manner simpler to work with), they will turn out truly harsh and net.
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Ingredients
- 3 small Perfectly Ripe Avocados (see notes)
- 3/4 cup / 45g Dry Breadcrumbs (Slightly crushed Panko works great)
- 1/4 cup / 20g Parmesan, finely grated
- 2 tbsp Plain Flour
- 2 tbsp Milk
- 1 Egg, beaten
- 1/2 tsp Salt
- 1/4 tsp each: Garlic Powder, Smoked Paprika, Cayenne Pepper (or less for milder spice)
- Oil Spray
Instructions
- Half your avocados, remove the stone then slice each half into thirds. Remove the peel.
- Set up 4 stations: 1st with your Flour, Garlic Powder and 1/4 tsp salt, second with your Egg and Milk, third with your Breadcrumbs, Parmesan, Smoked Paprika, Cayenne Pepper and 1/4 tsp Salt, 4th with a suitably sized oven tray.
- Dunk the avocado first into the flour, then into the egg, (I find this easiest with a fork to save your fingers getting gloopy) and finally into the breadcrumbs. Although tedious, make sure you completely cover the avocado at each stage, especially the breadcrumbs. Place on your oven tray and give them all a good spray of oil.
- Bake in the oven at 200c/390f for 10mins, then take out and flip (give an extra spray if needed) and pop back in for another 8-10mins or until golden brown. Timings will vary and these go from golden to burnt pretty quick, so be really vigilant.
- Allow to cool for a couple mins, give an extra sprinkle of salt if needed then serve with Sriracha Lime Mayo, or your favourite dip!
Notes
a) Perfect Avocado - Don't be tempted to get underripe avocados just because they're firmer and easier the work with. They will come out bitter. If anything you want them on the slightly softer side, just no so soft they fall apart when dredging.
b) Dip - Absolutely serve these with a dip no matter what! I always use Sriracha-Lime Mayo.
c) Calories - Per Avocado Fry
For more detail : bit.ly/2XK8jDE
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