Crispy Avocado Fries
When I saw the words "avocado" and "fries" together over at Heather Cox's Eat Real Food blog, I knew she was onto something. For this low-carb modification, we coated the avocados in Pork Clouds crushed pork rinds instead of panko and used creamy coconut milk for the dip base. The result is a crispy, crunchy, delicious afternoon snack with just the right amount of zest. Let's dig in!
Ingredients
Avocados
- 2 Avocados
- 1 Egg white
- 1 cup of Pork Panko crushed pork rinds
- Sea salt
The Dip
- 8 oz. coconut milk canned
- Juice and rind of 1 lemon
- Juice and rind of 1 lime
- 1 tsp yellow curry powder
- 1 tbsp olive oil
- pinch of sea salt
- drizzle of honey
- pinch of cilantro (if you like)
Directions
Step 1
Preheat the oven to 400 degrees. While that warms up, peel and slice each avocado into medium-thick slices.
Step 2
Separate the egg white into one bowl and the Pork Panko into another.
Step 3
Coat each avocado slice first with egg and then Pork Panko. Place everything on a baking sheet and chill in the refrigerator for a few minutes to allow everything to set.
Step 4
While that's in the fridge, make your dip! Stir everything except lemon/lime zest until smooth.
Step 5
Drizzle avocado slices with olive oil, salt, and pepper and bake for about 15 minutes.
Step 6
Service with dip and fresh citrus zest. Enjoy!!