Avocados are one of those things we can't ever seem to have enough of in our home during the summer months. It goes with any summer meal. From avocado toast (a favorite in our house) to guacamole and chips for an afternoon snack or on top of a good burger or taco at dinner. For a few years everyday I would pack Todd's lunch to take to work. Everyday he requested the same thing, poached eggs with sauteed fresh green in ghee and avocados. We were introduced to this fantastic combination while reading the book, Bullet Proof Diet by Dave Asprey.
One of my favorite things to do with avocados is to make fries with them. It’s a great and healthy snack that takes only a few minutes to prepare. What’s even better on hot summer days is cooking them in the air fryer to keep your kitchen cool.
I opted out the usual all sour cream dipping sauce that you sometimes see with avocado fries for a healthy version incorporating beets. This beet sauce would be great on veggie burgers or grilled shrimp tacos.
Coconut Avocado Fries
Ingredients:
4 avocados
Gluten free coconut flour
Gluten free shredded coconut
3 eggs (lightly beaten)
Beet Cream Dipping Sauce
Ingredients:
1 8 oz package cooked beets beets
4 tablespoons organic honey
1 cup sour cream ( or substitute plain Greek yogurt )
1 Tablespoon grated fresh ginger
Salt & pepper, freshly grinned to taste
Directions:
1. Make beet dipping sauce by combining all ingredient into a food processor. Process until smooth. Refrigerate until ready to serve.
2. Slice each avocado into 6 equal sized wedges.
3. Place lightly beaten eggs in shallow dish. Season lightly with salt and pepper.
4. Place flour in another shallow dish. Season lightly with salt and pepper.
5. Place shredded coconut in another separate shallow dish. You can choose to finely chop the shredded coconut if you prefer a finer coconut over larger flakes.
6. Dip avocado slice into flour, then egg, then coconut and place into air fryer. A typical air fryer will only being able to hold 6 avocado slices. You will have to make them in batches. Keep warm on baking tray on 175 degrees in oven.
7. Bake in air fryer at 400 degrees for 12 to 15 minutes, flipping half way through to ensure browning and crisping on both sides.
8. Serve on platter with beet cream dipping sauce.
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