AVOCADO FRIES

“Crisp” is not a word that leaps to mind when you think of avocados. I had to try this to believe it. It works, it’s easy, and they are delicious!

Ingredients:
1 egg white
2 tablespoons heavy cream
A dash of hot sauce, optional
1 avocado, ripe but not mushy or bruised
Salt and freshly ground pepper
1/2 to 1 cup of crushed pork rinds or almond flour (some will be left over)
2 tablespoons grated Parmesan cheese
Oil for frying, as needed

Directions:
Have ready a rack for drying avocado slices.

Whisk the egg white in a small bowl. Whisk in the cream and optional hot sauce and set aside.

Cut avocado in half lenghways around the seed. Carefully, smack the blade of a chef’s knife into the seed and twist it out. Cut halves into two wedges and remove peel. Cut avocado pieces into 1/2-inch wedges and sprinkle with salt and pepper.

Stir pork rind crumbs or almond flour, Parmesan cheese, and a little more salt and pepper together on a plate. Dip avocado slices in egg-white mixture, let excess drain away, and dredge in pork rind or almond flour mixture until completely coated. Place slices on rack to dry for about 5 minutes.

Heat 1 and 1/2 inches of oil in a fryer or deep skillet to 375 degrees F. Fry avocado slices for about a minute or until golden brown. Remove with a slotted spoon or spider and drain on paper towels. Serve with lime wedges and ranch or blue cheese dressing, salsa, or marinara sauce, if desired.

Recipe adapted from chef Trey Foshee at George’s in the Cove in La Jolla, California.

Makes 2 to 4 servings.
(Nutrition data based on 3 servings from 1 medium avocado)
Calories: 144; Fat: 12.8; Carbohydrates: 1.7 grams; Fiber 0.9 grams; Net Carbohydrates: 0.8 grams; Protein: 2.9 grams

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Nourished on Amazon > http://tinyurl.com/mq42koa

Nourished and Carb Wars from LC-Foods > http://www.holdthecarbs.com/books

(c) 2012, Judy Barnes Baker 

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Judy Barnes Baker

The working title for my first book was, “You’ll Never Know What You Are Missing.” It summed up my goal: to make eating for health synonymous with eating for pleasure. Once you discover the secret, you will find that the very best food for weight management, longevity, the treatment and prevention of disease, and over-all health and happiness is also the most sumptuous, satisfying, and indulgent way of eating the world has to offer. You are invited to the feast. Enjoy!
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Judy Barnes Baker
5 years ago

I'm so glad to hear that you liked the recipe, Anonymous! Great idea for the leftovers, too! (I've never had any left over yet, but will keep that in mind.)

Anonymous
Anonymous
5 years ago

Oh my gosh! These are amazing! I made these for a 4th of July BBQ yesterday, and they were a hit, even among non-low-carb dieters and picky eaters! There were some I kept for myself at home, and today, I mashed them up, mixed them with an egg, and fried the mixture like a pancake. Topped with some sriracha, delicious leftover recipe!

Judy Barnes Baker
6 years ago

Anonymous: I'm glad you are enjoying the recipe! Luckily, it's hard to over-endulge on low-carb foods.

Anonymous
Anonymous
6 years ago

I am stuffing myself with these right now. They are awesome!!! Been trying to find a way to get more avocado into my diet. Win!! I'll practice self control the next time I make them!

Judy Barnes Baker
7 years ago

That sounds good, Brenda! Thanks for sharing.

Brenda Robideau
7 years ago

These look wonderful! I am going to try mine "Buffalo style" and dip them in a mixture of blue cheese dressing and Frank's Red Hot sauce.

Judy Barnes Baker
7 years ago

Hi Cheyenne. Hope you enjoy them! Thanks for the comment.

Cheyenne Kline
7 years ago

The local "fancy restaurant" in my town serves these. I ate some that my mom brought home and they were pretty good with ranch, and I'm going to make these for dinner! thanks!

Judy Barnes Baker
7 years ago

Anonymous: I like them equally well, but the pork rinds have zero carbs, so that's a plus. The almond flour is a little more convenient because it's easy to keep on hand. The pork rinds go stale quickly after you open the package if you don't use it all.

Anonymous
Anonymous
7 years ago

Just wondering which one you believe works better: pork rinds or almond flour? Can't wait to make these.

scall0way
8 years ago

Wow, this is one of the most awesome looking recipes I've seen lately! Must try!

susiet
8 years ago

Wow! Have to try these. We have fried avocados down here and everyone says, OMG, Tex-Mex! But haven't thought about cutting into fries and then breading!

Bravo!

Judy Barnes Baker
8 years ago

Hi Jenn.
Yes they are yummy, but I may reduce the serving size–they are really rich and filling. Just a couple of fries is plenty for me.

Jennifer
8 years ago

Yummy! That looks wonderful! 🙂

Judy Barnes Baker
8 years ago

Here's the picture, Ken. My avocado wasn't ripe yesterday, so I had to make the fries this morning. Sorry for the delay.

Judy Barnes Baker
8 years ago

Oh thanks, Ken, that would be great! I'll make some more and take picture for you tomorrow.

Ken Row
8 years ago

These sound tasty! I really wish you had a pic so I could post this to Pinterest.

FYF
FYF
8 years ago

Avocados? Fried? Oh my! This sounds fabulous–classes are just ending for me so I have time to cook again. I know what I'm going to try first!

Becky Gandy
8 years ago

Oh Judy!!! I think I could overdose on these!! Now I must practice portion control! hahaha

Judy Barnes Baker
8 years ago

Thanks for the comments Lucy and Jean. I think you'll be as amazed as I was at how easy and tasty these are. Maybe this is the healthful alternative to french fries? (Well, the avocados are healthful, the fried part, not so much!)

Jean
8 years ago

I would have never thought about frying an avocado. Can't wait to try this recipe. Yum!

Lucy
8 years ago

O.k…this I've GOT to try! I LOVE avocados 🙂