Crispy Baked Avocado Fries With Harissa Dipping Sauce
Crispy on the outside and creamy on the inside this is a fun and easy way to make the most of your avocados.
Substitutes:
- Vegan? Use plant based milk instead of eggs.
- No harissa paste? Use the dipping sauce of your choice. Such as yoghurt dip, tomato based dip or tartar sauce.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
2 Avocado
5 tbsp Plain flour
1 Egg
8 tbsp Breadcrumbs
2 tbsp Harissa paste
Olive oil
Salt & pepper
Recipe:
- Preheat the oven to 190C/170c fan/5 gas mark. In a shallow bowl, stir together the breadcrumbs and a pinch of both salt and pepper. Whisk the egg and 1 tablespoon of water in a small bowl, and place the flour in another bowl.
- Cut the avocados lengthwise into 8-10 slices, and peel off the skins. Dip each slice in the flour to evenly coat it. Shake off any excess flour before dipping it in the egg wash and finally dredge into the breadcrumbs.
- Arrange the breaded avocado slices on a lined baking tray. Drizzle generously with olive oil and bake for 15 minutes, or until the baked avocado fries are golden brown and crisp.
- For the dipping sauce; combine the harissa paste and 2 tbsp of water. If the harissa is too hot for you, you could mix in some yoghurt.
- Enjoy the avocado fries hot from the oven with an extra pinch of salt and the harissa dipping sauce.
How to store
Store in an airtight container, in the fridge, for up to 3 days.
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