Hey, did you hear the news? It’s 2018 and avocados are still totally amazing.
Of course they are great in their natural state, but avocado fries are a real thing of beauty. If you haven’t tried avocado fries yet, here’s your chance. And although at first glance it may sound a little strange hear me out: it’s like a french fry, but more. Even softer on the inside. Even crispier on the outside. And due to the high fat content, way more satiating.
Don’t tell me I’m the only one to ever order the biggest container of fries convenience can buy, only to eat my way to the salty bottom of it and still be hungry. And that’s what makes these fries so great – this recipe may not seem like much, but these avo fries are so deliciously filling that you might even have a few left to share.
Bonus: this recipe is also vegan and gluten free. Makes 16 fries.
- 2 avocados, each cut into 8 equal slices
- 3/4 cup gluten free flour blend (I use Bob’s Red Mill)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 cup gluten free breading mix (I use Glutino)
- 1/2 cup unsweetened nut milk (I used cashew)
- 2 TBSP extra virgin olive oil
Tangy buffalo sauce
- 3/4 cups Frank’s Red Hot sauce
- 2 tbsp melted vegan butter
- 2 cloves of garlic, peeled
- Handful of cilantro
Preheat your oven to 425 degrees and line a baking tray with parchment paper.
In a small bowl, mix gluten free flour blend, garlic powder, onion powder, chili powder, paprika, cumin, and salt in a bowl. Add nut milk slowly, a bit at a time, until the mixture is smooth and uniform in texture. Pour about 1 cup of the gluten free breadcrumb mix into a separate bowl.
Cut each avocado into 8 pieces, resulting in 16 similarly sized “fries”. Take each piece of avocado and dunk it in the flour and almond milk mixture, and then coat it in the breadcrumbs. Place on the baking tray. Repeat until all pieces are coated and placed on the tray.
Drizzle olive oil over all 16 fries and bake for 10 minutes. After 10 minutes, flip ’em and bake them for another 10 minutes.
Hey, and while that finishes up, why not a sauce to go with?
This sauce is perfect for cutting through the creamy avocado. Plus it’s way easy!
Finely chop about a handful of cilantro, as well as 2 cloves of garlic. Mix into 3/4 a cup Franks Red Hot sauce and 2 tbsp melted vegan butter.
According to my partner, the sauce really makes it. So although it’s not required, it is highly recommended.
A couple of notes:
You do not have to use the Frank’s brand for the sauce – you can sub for a generic – but if you start playing with other types of hot sauces, I cannot make a guarantee of deliciousness. But if you’re feeling adventurous or prefer a different type of hot, go for it! And let me know how it goes.
I have tried frying these – they do cook faster and get crispy crunchy – but they also smoke up my kitchen, so I prefer baking them in the oven. Plus, you don’t have to use as much oil.
These are amazing fresh, but I have warmed some extras up on a frying pan the following morning and they were just as good! Do not microwave these unless you want soggy fries.
I am dying to see you guys try these, so if you do and you share it on Instagram don’t forget to tag me!