A few weeks back I made a three course meal for me and my boyfriend, and the starter attracted a fair amount of attention on social media. Lots of you were very keen on getting a recipe for these, and I’ve finally gotten around to making them again, taking a couple of pictures and stringing the steps together into an actual coherent recipe. I hope it proves useful for you.
A note on the avocados you want to look for: usually when you’re shopping for avos, you’re desperately on the lookout for those super ripe ones to make the perfect guacamole or avo toast – or I am, anyway. For this recipe, you still want ripeness, but you need the flesh to be a little more sturdy in order to peel off the skin and cut into chunks.
I recommend serving with soured cream and sweet chilli sauce for dipping, that’s how we had them a few weeks ago and they were out of this world. If you’re curious as to what you’re actually getting here because avocado fries are a foreign concept to you, I’ll try to explain.. When served warm after baking, the texture of avocado changes slightly. It’ll be super soft with a crispy, flavoursome exterior. These are really worth giving a go.
Serves 2 as a snack or starter
2 slices white bread, stale is best, torn into chunks
1/2 tsp garlic powder
1/2 tsp onion powder
salt + pepper
1 tsp dried oregano
small handful grated parmesan
1 egg, beaten
- Prepare a baking tray with some baking paper and heat the oven to Gas Mark 5/6 (conversions here).
- Blitz the bread in a food processor until you’ve got breadcrumbs, then pour into a shallow bowl or onto a plate and mix with the garlic powder, onion powder, salt, pepper, oregano and parmesan and mix gently until combined.
- Cut the avocado in half and carefully peel it, then chop each half into about 5 or 6 slices. Dip each slice first in the egg, then in the breadcrumb mixture (giving them a good press down to make sure they’re thoroughly coated) and then place on the baking tray.
- Once all slices have been egged and crumbed, bake in the oven for 20-25 minutes until they’ve reached a level of golden brown that satisfies you.
P.S – Sorry this post is so short and sweet, it’s been in draft forever and I just had to get it out. See you again soon, hopefully I won’t leave it two weeks again. Love you bye.