Wednesday, November 30, 2016

Baked Avocado Fries with Spicy Yogurt Sauce


I don't know why but I've been dreaming about avocado fries a lot lately. Never had them before today, but been seriously wanting to make them. And yes, they are good, especially with a spicy yogurt dip. Could be an easy appetizer....or in my case they were dinner. 
I couldn't eat more than three though....quite rich. 
Good heart-healthy fats though and loaded with fiber and nutrients! More potassium than banana too.

I love avocado pretty much any way I can get it. In salads, guacamole and chips, on sammies, mixed in breakfast egg wraps, sushi rolls, spread for an avocado toast with toasted sesame seeds, pureed for healthier chocolate mousse, with tuna tartare, and just straight up plain.
These fries would even be good smashed into a sandwich with a hearty whole grain bread, lettuce, tomato, spicy sauce, and maybe some pickled onion.

These are easy to make and if you want to go vegan with them, you can substitute aqua faba (chickpea liquid) in place of the egg during the breading process. 
I think they would be tasty with a honey mustard or lime cilantro type of sauce as well. 
Tip: use avocados that are ripe but still a bit firm. If they are mushy, you'll have a tough time slicing them into wedges without them falling apart.

Baked Avocado Fries with Spicy Yogurt Sauce
Serves 2-4

Two Hass avocados, ripe but slightly firm {I used 1 1/2 avocados}
1 cup panko breadcrumbs
Salt and pepper
3/4 teaspoon smoked paprika
Few pinches of cayenne pepper
Two eggs

Sauce:
Small container of plain Greek yogurt
Sriracha, to taste
Salt and pepper
Dijon mustard or Dijonnaise, to taste

Preheat oven to 425F.
Place a cooling rack on top of a half sheet pan and set aside.
Mix together the panko, some salt and pepper, smoked paprika, and cayenne in small bowl. In another small bowl, whisk the eggs together. 
Cut your avocados in half lengthwise and twist to open. Remove the pit with your knife. Holding a half in your palm, gently make three cuts to make three wedges {don't cut through the skin}. Using a spoon, gently scoop out each wedge and place on a plate. Repeat with other avocado halves.
Dip each wedge into the eggs and then gently coat with panko crumbs all over. {It helps to use one hand for the egg and the other hand for the crumbs.} Place wedge onto cooling rack. Repeat with the rest of the wedges.
Place baking pan into the oven and cook for about 20 minutes or until golden, rotating the pan halfway through.
While fries cook, make your sauce by mixing the yogurt with some sriracha and mustard to taste. Season with salt and pepper.
Enjoy.


 

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