Crispy Avocado Fries
Today I combine my two favorite plant foods (would you classify them as veggies?): the potato and the avocado. Joined in holy matrimony in the form of a fry. Hallelujah!
This week has been all about party snack foods. On Monday, I made my Homemade Pizza Rolls that are ready in 20 minutes or less and are the epitome of a vegan pizza lover's dream come true. On Wednesday, I shared the easiest Vegan Buffalo Chicken Dip you'll ever come across, that's also ready in minimal time and is sure to be a crowd pleaser.
The Super Bowl is coming up and there are never any good vegan snacks. I'm sorry but hummus is not a crowd pleaser. It does not make me want to jump up and down at the sight of it while all my friends are stuffing their faces with chocolatey, dairy-filled brownies. Doesn't sound fun, does it?
I'm taking a stand this year. I'm determined to make vegan Super Bowl foods that anyone would eat - even omnis. These Avocado Fries are my final recipe to ensure there is a little bit of everything at my vegan friendly Super Bowl party.
These fries are jump-up-and-down-on-the-couch good. When I made these, I had my boyfriend be the "hand model" and told him he had to take a bite for my last shot. He took one bite and immediately swallowed the rest of his fry and then all the others, too (after I got the shot of course).
They taste like fries, with a crispy exterior and soft interior, but honestly have a slightly better nutritional value to them. Sorry, but white potatoes are not doing you any favors, my friends. At least avocados have healthy fats in them.
I was happy to discover these were a lot easier to make than expected. I've battered many foods before any I always hated how dirty my hands would get. I'm not talking general cooking dirty. What I mean is my hands would literally be covered in the dredge (wet mixture) all the way to my wrists and I'd be asking myself "How did this happen??
No dirty hands with this recipe though! As long as your avocados are firm enough, you're hands will stay at an acceptable level of "cooking dirty" and you won't look like a toddler who's discovered an unopened jar of peanut butter as I normally do.
- 1/3 cup bread crumbs
- 3 just ripe avocados
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp salt
- 1 tsp garlic powder + 1 tsp for dipping sauce
- 1/2 cup vegan mayo + 1/4 cup for dipping sauce
- 1 tsp apple cider vinegar + 1 tsp for dipping sauce
- 3 tsp agave nectar + 1 tbsp for dipping sauce
- 1 1/2 tbsp vegan dijon mustard (check ingredients)
- Preheat your oven to 350 degrees and lightly spray an oven safe drying rack with nonstick spray. Set out two small size bowls. In one bowl, combine the bread crumbs, smoked paprika, onion powder, 1 tsp of garlic powder and 1/2 tsp salt. In the other bowl, add the 1/2 cup of vegan mayo, 1 tsp of apple cider vinegar, and 3 tsp agave nectar, combining together thoroughly.
- Slice your avocados in half, long ways. With the meat of the avocado still wrapped in the skin, make 1/2 inch slices long ways. Then, gently peel off the skin, paying close attention not to dent the meat of the avocado too much.
- Once the avocado slices are fully removed from the skin we can begin with the wet ingredients. First gently coat the avocado slices individually in the wet mixture by dunking it and spooning the mixture over the slice to completely cover it.
- Then, place the dredge covered avocado slice in the breadcrumb mixture, tossing again with a fork to full coat it. Use the fork to transfer the breadcrumb covered slice to the baking sheet.
- Repeat the process for all avocado slices.
- Once all the slices have finished going through the wet and then dry mixture, place the baking sheet in the oven and set a timer for 10-12 minutes.
- While the fries bake, clean up any mess and prepare to make the dipping sauce. If there is any leftover wet mixture, use this as the base for the sauce. In a small dipping bowl, add a little more agave nectar, mayo, and apple cider vinegar per your tastebuds and then the dijon mustard, for a tangy flavor.
- Once the timer is up, remove the fries from the oven and allow to cool for 3-5 minutes before plating. Serve with the dipping sauce and enjoy!