Gluten Free Avocado Fries with Spicy Sour Cream Sauce
In my opinion, there are a few foods that are practically perfect in every way. This Gluten Free Avocado Fries with Spicy Sour Cream Sauce recipe contains two of those: avocados and eggs.
Avocados have such a fabulous reputation for good reason – they’re versatile (take these chocolate avocado cupcakes, for instance) yet simple (avocado toast, for example). They’re healthy, yet they can be a bit naughty when they feel like it (like in these deviled eggs).
Avocados are packed with potassium, healthy fats, vitamin K, folate, vitamin C, fiber, antioxidants, and other vitamins and minerals. They’re said to help reduce inflammation, bad cholesterol, and triglycerides, too!
And then we have eggs. Eggs are also versatile yet simple, and are an inexpensive source of protein. They contain selenium, zinc, iron, copper, and vitamins A, B6, B12, D, E, and K.
Eggs are great as the star of the show but are also really wonderful as a supporting role – mostly as a binder, like in this recipe. I took sliced avocados and coated them with flour and crispy, toasted gluten free panko bread crumbs (I used Kinnikinnick), using eggs to bind it all together. The result? An amazing alternative to regular fries! These avocado fries are baked, not fried, and are healthier than traditional fries. They’re creamy, crispy, and make for a deliciously appealing appetizer or snack.
- 2 tablespoons olive oil
- 1 cup Kinnikinnick gluten free Panko Bread Crumbs
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Kosher or fine sea salt
- Freshly ground black pepper
- 1/3 cup gluten free flour
- 2 large eggs
- 3 firm but ripe avocados
- 1/3 cup sour cream
- ½ - 1 teaspoon sriracha sauce
Preheat the oven to 425 degrees. Place a wire cooling rack on a sheet pan.
Heat the oil in a large skillet over medium-high heat. Add the bread crumbs and cook, stirring frequently, until browned, about 6 minutes. Place the bread crumbs in a shallow bowl or on a plate, add the onion and garlic powders, paprika, ½ teaspoon salt, and ½ teaspoon pepper. Stir to combine.
Place the flour in another shallow bowl or plate, add ¼ teaspoon of salt and a pinch of pepper, stir to combine.
Place the eggs in another shallow bowl or plate, add a pinch of salt and pepper, and lightly beat.
Slice the avocados in half, remove the pit, and, using a large spoon, carefully remove the flesh. Cut each half into 4-5 slices.
Dip the avocado slices into the flour, then into the egg, then into the bread crumbs. Place on the wire rack over the sheet pan. Bake for 12-14 minutes.
While the fries are baking, prepare the sauce by stirring the sriracha into the sour cream.
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