Are you an avocado aficionado? Then these gluten-free baked avocado fries with spicy aioli are for you. Not only are they a healthier alternative tofried foods, but they’re also super easy to make at home. Whether or not you follow a sans-wheat diet, this is a recipe you’re sure to adore.
Part appetizer, part side dish, these gluten-free baked avocado fries will undoubtedly satiate your fried food cravings. Take them over the top with a simple aioli dip that you can whip up in minutes. Or grab your favorite dipping sauce and go to town. The recipe calls for almond meal, but feel free to sub in gluten-free flour instead. If you’d like, add about 1/4 cup of grated Parmesan cheese for extra goodness. Short of eating avocado straight from the skin, this is the tastiest way to get your avo fix.
Gluten-Free Baked Avocado “Fries” With Spicy Aioli
Recipe by Patricia Conte , Brit + Co
(Serves 2-4)
Ingredients:
For the Spicy Aioli:
- 1/2 cup mayonnaise
- 2 garlic cloves
- 1 Tablespoon chili garlic sauce, more or less to taste
- 2 Tablespoons lemon juice
For the “Fries”:
- 1 1/2 cups almond meal (or same amount of gluten-free flour)
- 2 eggs, beaten
- 1 1/2 cups gluten-free Panko
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 large, firm avocados, cut into thick wedges, skin removed
- nonstick cooking spray
Instructions:
For the Spicy Aioli:
1. Combine the ingredients in a food processor and blend until smooth. Taste and adjust the seasoning as needed. Refrigerate until ready to serve.
For the “Fries”:
1. Preheat oven to 350°F. Line two baking pans with parchment paper and set aside.
2. Add the almond meal, eggs, and panko to three separate shallow bowls next to the baking pans. Add the salt and red pepper flakes to the almond meal (or gluten-free flour if using) and stir to combine. If using grated Parmesan cheese, add 1/4 cup to the panko and stir to combine.
3. One at a time, roll each avocado wedge in the almond meal, turning to coat both sides. Next, dip into the eggs and let the excess drip back into the bowl. To finish, add the wedge to the panko and roll to coat it, pressing down lightly with your fingers so the panko sticks.
4. Place each wedge on the baking pans, arranging with space between them so they don’t touch. Lightly coat the tops of the wedges with the cooking spray. Bake for 10 minutes. Remove, turn the wedges over, coat the other side with cooking spray, and bake for another 10 minutes or until lightly golden.
5. Remove from the oven and allow to cool slightly before serving with the spicy aioli.
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(Photos via Patricia Conte / Brit + Co)
