I love fries. Their salty crispiness just sings to me, and I find them pretty much irresistible. There are actually quite a few things in life I find impossible to resist, including but not limited to yoga leggings on sale, any and all forms of chocolate, squeezing my adorable niece, and, of course, fries.
I have to admit I was a bit dubious about avocado fries.
Sweet potato fries? Courgette fries? I was all over them, but I had never looked at the humble avocado in that light as its usual fate in my kitchen is smashed or added to a smoothie. I mean yes, I’ve had them as a topping for porridge which some might argue is not as usual, but it’s still worlds away from making them into fries.
Alas, my doubts and hesitations went out the window as soon as I actually made them. They remained deliciously crisp on the outside and soft on the inside without losing it’s green colour. A victory lap was made around my kitchen.
What is better than crunchy avocado fries? Crunchy avocado fries teamed up with a yogurt harissa dip.
If you avocado fry, you must dip.
I get my harissa from a local shop, and I’ve tried a few different brands and they’re all different, so if you’ve got your favourite that’s great, if not look for one with no added sugar and suitable to your spiciness level (I like it spicy but not I-want-to-cut-off-my-tongue spicy). You could always have a venture into making your own as well if you’re so inclined!