Avocado Fries

When you heat avocados, they become very soft, but flavorful. If you put a breading on sliced avocados prior to frying, you turn those delicious but mushy wedges in to a great finger food. In this recipe, a traditional flour breading is replaced with a mixture of parmesan cheese and nutritional yeast to keep it low carb and primal-friendly. Next time you find yourself with a few too many avocados on hand or needing snacks for a party, give avocado fries a try.

Avocado Fries

  • 2 large avocado, cut in half, pit removed, cut in to strips and removed from the peel
  • 2 large eggs
  • 1/2 cup nutritional yeast (NOT brewer's yeast. If you can't find nutritional yeast, crushed plain pork rinds will also work)
  • 1/2 cup powdered parmesan cheese (normally found in a green can)
  • 1 tsp each black pepper, onion powder and garlic powder
  • Pinch of salt
  • Coconut oil for frying (A couple of inches worth in a medium pan will work if you don't have a deep frier)

After removing the avocados from the peel, pat them with a paper towel to remove any excess moisture - this will help the breading stick better. In one bowl, whip the 2 eggs. In a separate bowl, mix all dry ingredients. Dredge dried avocado slices through the whipped egg, then coat with the yeast/parm mix. Place slices one by one in the coconut oil, making sure pieces float freely. Cook until "breading" is browned, turning avocado over at some point to make sure both sides are cooked. Drain on paper towels. Taste and add more salt if needed. Serve with a cream cheese or sour cream-based dip.