crispy air-fried avocado fries
Ingredients:
1 Hass avocado (refrigerated – a cold, firm avocado makes breading easier)
1 egg + splash of water
1/3 c panko breadcrumbs
1/3 c almond flour
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp paprika
¼ pink Himalayan sea salt
A dash of cayenne pepper
Oil spray (avocado oil, coconut oil, or olive oil, etc.)
Instructions:
Half and pit the avocado.
For easy pit removal, karate-chop the pit with the blade of a sharp knife (think just a flick of the wrist). Holding the knife in place, gently begin to turn the avocado to loosen pit and remove (the pit serves as a pivot point and the knife allows you to hold it in place as you loosen the flesh around it).
Place halved avocado (flesh side down) on a cutting board and cut each half into four spears (you should have 8 slices in total).
Combine egg and water in a shallow bowl and whisk to combine. Set aside.
In a separate bowl, combine panko breadcrumbs, almond flour and spices.
Preheat air-fryer to 400 degrees (if you have a french fry preset, this usually works).
One at a time, lightly dip avocado slices in the egg wash (allowing excess to drip into the bowl) and then place in the crumb mixture.
Gently turn to coat (give the bowl a shake to help get the sides) and place on a separate plate.
Spray prepared spears with oil and place in the fry basket (oiled side down). Spray the tops in the basket and fry for 4 minutes.
Use tongs to flip fries, spray once more and fry for another 4 minutes. (Cooking time may vary, so keep a close eye to be sure these don’t burn).
Remove fries from fryer and let cool on a baking rack (or use a paper towel on a plate so these don’t get soggy).
Serve with your favorite fry sauce and enjoy!
Tips:
Serve with spicy mayo or chipotle ranch!
Use as a crispy meat alternative in tacos.
These can be baked at 350 for 10-15 minutes, but they may not be as crispy.
