Avocado fries. If that doesn’t sound amazing, I’m not sure what does. But I’m getting ahead of myself.
Avocados, in my opinion, are just about the most perfect food.
I love to slice them, sprinkle just a hint of sea salt on the slices, and savor them one at a time. I love chopped avocado tossed in salad, it adds wonderful texture and picks up the flavor of your favorite salad dressing. Sliced avocado on a sandwich? Yes! Fresh guacamole with a little lime and chili? Delicious! I’ve even been known to sneak avocado into baked goods, to get the benefits of all that wonderful oleic acid and healthy vitamins (you’d be surprised how tasty baking with avocado can be!). One thing I’d never thought to try, however, is Frying avocado. One thing that being a food blogger has done for me is to encourage me to be more adventurous in the kitchen, so I thought…Why not?
I mean, avocado fries.
A local market had organic avocados on sale for $.89 each, so I picked up quite a few (in various stages of ripeness, so that I could enjoy my favorite indulgence all week long) and got to work. I chose some ripe-but-not-soft avocados and sliced them. Ever wonder how to slice an avocado? Here’s a video tutorial (and, as a bonus, they call avocados “The passionate love-child between a vegetable and a stick of butter.” What could be more perfect?).
In addition to your perfectly-sliced avocados, you need some flour (I used a gluten free mix with flax seed), a couple of free-range eggs, and a little raw milk. You can use almond or coconut milk if you’d like! Put these ingredients in bowls for dipping, and start heating up some coconut oil in a cast iron skillet. You really only need enough coconut oil to cover 1/2 of the thickness of your avocado slices, and I like to use a smaller skillet so that I don’t have to use too much of my coconut oil. As the oil heats, dip each slice first in the milk, then in the flour, then the egg and finally the flour again. Carefully drop the coated slices into the hot oil and fry until they start to brown, flipping them over so that both sides are lightly browned and crispy.
Let the slices drain on a paper towel. I’ve cut down on using paper towels, in favor of recycled rags made from old towels, knit cotton kitchen rags, etc. However, I haven’t yet found a substitute for paper towels when draining fried foods….anybody have a suggestion?
While the avocado fries are cooling, mix up some chili-lime mayo. A little grated lime zest, lime juice, chili powder and cayenne pepper to taste is all you need to your mayonnaise (here’s how to make your own mayo). Serve the fries and mayo as an appetizer, a side dish, or for a snack. Have leftovers? Fried avocados go great chopped in a salad, or as the center of a delicious sandwich with the chili lime mayo, some lettuce, and some ripe tomato slices.
- 2 large organic avocados, sliced
- ½ cup milk (organic raw, almond or coconut)
- ¾ cups flour (organic gluten free mix, almond, or wheat)
- 2 large organic, free range eggs
- coconut oil for frying (find it here)
- Heat the coconut oil in a cast-iron skillet (you only need enough oil to cover ½ the thickness of the avocado slices).
- Dip the avocado slices first in the milk, then in the flour, then in the egg, and back in the flour.
- Carefully place the avocado slices in the oil, and fry until golden brown on one side.
- Flip the slices over, and fry until the other side is golden brown, too. Remove to a plate covered with paper towels, and repeat until all the slices are fried.
- ½ cup mayonnaise (here's how to make your own)
- 1 teaspoon grated organic lime zest
- 1 tablespoon organic lime juice
- 1½ teaspoon chili powder
- ½ teaspoon (or to taste) cayenne pepper
- Mix all ingredients together and serve. Refrigerate any unused mayonnaise in an airtight container right away, will keep up to 5 days in the fridge.
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Photography by Jennifer Leung Johnson