Crispy Cornmeal Crusted Avocado Fries
Author: 
Serves: 15 fries
 
Ingredients
  • 2 ripe avocados (not overripe!), sliced lengthways into fries
  • 1 egg, beaten
  • ½ cup yellow cornmeal or polenta
  • ½ tablespoon rapeseed or avocado oil
  • ¼ cup brown rice flour
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
Harissa Dipping Sauce
  • ½ cup (125 ml) natural yogurt
  • 1 tablespoon harissa paste
  • Pinch of salt and pepper
Instructions
  1. Preheat your oven to 200ºC / 400ºF and line a baking sheet with baking paper - place a wire rack on top, if you have one.
  2. Create a 3 bowl assembly line by placing the beaten egg in one bowl, tossing together the cornmeal and rapeseed oil in another, and finally whisk the rice flour with remaining ingredients in the other.
  3. Take each slice of avocado and dip first into the flour bowl, followed by the egg, and finally the cornmeal. Repeat with all fries.
  4. Arrange over the wire or directly onto the baking tray and bake for 10-15 minutes, until lightly browned. Note: If using baking tray without the wire, flip the fries halfway through.
  5. Let cool for 5-10 minutes while you make the dipping sauce simply by whisking all ingredients together. Serve and enjoy!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/crispy-cornmeal-baked-avocado-fries