Sunday, June 24, 2012

Paleo Baked Avocado Fries

I had intended to make these fries with some grilled fish topped off with a pineapple-cilantro sauce tonight. Doesn't that sound divine?

Well, the main course will have to wait, as instead the caveman and I are meeting up with his mum (they're Brits, if you recall) at a restaurant aptly called The Place for an early dinner. It's quite paleo-friendly, as you basically sit on stumps and eat basic, fire-roasted protein and veggies. Shrimp, clams and mushrooms here I come!

Based on the change of plans I now find myself baking avocado fries at 9:30 in the morning. That's how crazy obsessive I am about food. I've been dying to make these babies for ages, and I feared if I waited even one day more my perfect avocados would be too ripe.

I'm so glad I decided to make them, as every bite was mouth-watering goodness. It doesn't matter WHEN you eat something this tasty. I would eat these avocado fries for breakfast, lunch or dinner.

I first got the desire to tinker with the concept when a local restaurant debuted an appetizer of panko-crusted fried avocado. I figured I could easily make something similar at home, and doing a little internet searching revealed many people have had the same idea. There are tons avocado fry recipes out there, some calling for stovetop frying, some using traditional breadcrumbs, others served up with elaborate dipping sauces.

For this recipe I kind of pieced together bits from various sources, and then added my own trick of a dusting of arrowroot powder to help the coating stick and crisp up. I am not one to really go all out for sauces and such, so I served this with a simple squirt of lemon juice and drizzle of sriracha. I'm sure they'd be tasty with some kind of paleo mayo-based sauce, if you're into that sort of thing.

Baked Paleo Avocado Fries

3 large, firm avocados, cut into 1/2 inch slices
enough arrowroot powder to dust over avocado
2 eggs, lightly beaten
1 tbs. olive or melted coconut oil
salt & pepper
1 cup almond meal
1 cup unsweetened coconut flakes

Preheat oven to 425. Dust avocado slices with arrowroot (don't overdo it!).

Place eggs in a shallow dish and add oil. In a separate shallow dish combine almond meal with coconut flakes, and season with salt and pepper.

Dip avocado slices in egg, then dredge in almond meal mixture.

Lay on a baking sheet either greased or covered with a Silpat sheet. Bake for 15-20 minutes, flipping once during cooking. Season with another sprinkle of salt and drizzle with lemon juice & sriracha sauce.

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