Had this in a restaurant a while back, just completely forgot about it until Gastropost put out a challenge for creative uses for Avocado’s.  I also made it using Portobello Mushrooms cut into 1/4″ strips as well, it would be good to try with other items like Asparagus, Squash, Kohlrabi etc – just adjust the baking times.  The best thing is that they are baked, not fried.  The secret to this is to get your coating tasty.  I hope you enjoy making these for an Easter treat.

2 ripe Avocados
1/4 cup Flour
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Smoked Paprika
1/2 tsp Chili Powder
1/2 tsp freshly Ground Black Pepper
3/4 tsp Salt (sounds like a lot, but it’s not)
2 Egg Whites
2 tblsp Water
1 cup Panko Crumbs

Preheat your oven to 400f
Set a rack on top of a baking sheet
Line three shallow (soup) bowls on the counter
In the first, mix the flour with the garlic, onion, paprika, chili powder, pepper and salt
In the second, whisk the egg whites and water to frothy stage – you want to keep it at this stage so keep whisking throughout the process – this will ensure you of a light coating of egg white
In the third bowl, the panko crumbs – this can also be seasoned if you like i.e. chili powder, ground toasted cumin etc
Cut the Avocado’s in half, remove the seed – two ways to proceed from here.

1. remove from the shell and slice into 1/4″ strips or
2. leave in the shell, using a paring knife, lightly cut through the Avocado touching but not cutting through the shell – remove the cut slices gently with a spoon – whatever method you prefer.

Coat the Avocado in the flour, then the egg whites, then the panko
Place the Panko coated Avocado onto the baking rack
When all the slices are done, spray with a cooking oil and put it in the oven
After about 5 minutes you will see the tops turning golden brown, gently flip them over and bake a further 5 minutes to brown the other side
Remove from the oven and let cool on the rack
In the interim make the Yoghurt dip

1/2 cup Yoghurt
2 tblsp Lemon Juice
1 tsp chopped Coriander

Combine the ingredients, taste – season with salt, pepper and more lime juice if necessary
Serve the dip in a shallow bowl along with the fries.
As always – enjoy!

Notes: I didn’t have any Marjoram (I know, I can’t believe it either) at home or I would have added it to the Mushroom fries. Both turned out to be great treats and because they weren’t fried, no guilt.

cal avocado

Avocado Fries with Lime, Coriander Yoghurt Dip


Avocado Fries

Avocado Fries

Portobello Fries

Portobello Fries