I don't even know how to explain how good these are, so you're just gonna have to make 'em and see for yourself. (Or better yet, come see me, and I'LL make you some!) This might be my new favorite side dish/appetizer/salad enhancer/snack/thing to eat period. It's perfectly crispy on the outside, perfectly creamy on the inside, packed with flavor, AND even good for you as long as you don't eat the whole batch. (Don't make these when you're home alone, or you'll be tempted to do just that. And just don't worry yourself about why I know that. It's really none of your business how many I ate the first time I made these. So.)
I sure hope you like 'em as much as I do. :-)
For the avocado fries:
2 large avocados
1/4 cup coconut flour
2 teaspoons Tony Chachere's seasoning, divided
1 teaspoon salt, divided
3/4 teaspoon chili powder, divided
1 cup whole wheat panko
1/4 teaspoon garlic powder
For dipping sauce (totally optional--these would be good with any of your favorite dipping sauces, but this is what I served them with recently):
1/4 cup light sour cream
1/4 cup light mayonnaise
1 teaspoon Tony Chachere's seasoning
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1-1/2 Tablespoons Worcestershire sauce
1/2 teaspoon coconut sugar
a generous pinch of lime zest (and a squeeze of the juice too if you like)
a splash of Sriracha if you like
salt and pepper to taste
1. Preheat oven to 400 degrees.
2. Set up dredging station as follows: (Use 3 separate dishes.)
In the first: Mix 1/4 cup coconut flour, 1 teaspoon Tony Chachere's seasoning, 1/2 teaspoon salt, and 1/2 teaspoon chili powder.
In the second: Beat 2 eggs with salt and pepper.
In the third: Mix 1 cup whole wheat panko, 1 teaspoon Tony Chachere's seasoning, 1/4 teaspoon garlic powder, 1/4 teaspoon chili powder and 1/2 teaspoon salt.
3. Peel, core and slice avocados into "fries." You should be able to get about 16 fries per avocado depending on their size.
4. Spray a baking stone (preferably) or sheet pan with non-stick cooking spray.
5. Prepare fries as follows: Press into coconut flour mixture first, shaking off excess. Dip into eggs, and then coat with Panko crumb mixture. Place on baking sheet. Repeat process until all of the avocado is coated. Spritz with olive oil.
6. Bake at 400 degrees for 15-20 minutes, until golden and crispy. (It shouldn't be necessary to flip these since they don't contain any "juice" to cause the bottom to get soggy--especially if you are using a stone for baking, but feel free to check on them about half-way through to make sure they're cooking evenly.)
7. For the dipping sauce (if you choose to make it), just mix all of the ingredients listed above in a bowl.
I hope you love these. Not as much as I do, because I might be bordering on unhealthily obsessed. Keep it under control, people. Don't be like me.