A nutritionist always has avocados on the brain. I’ll bet if you took a poll, more than 90% of us would name avocados as our favourite food.
There are few things more decadent than deep-fried avocado. I recently swooned over the ‘avocado frites’ at Vancouver’s newest vegetarian restaurant, Heirloom. Then the folks over at My Superhero School sent me a vacation snapshot of a fried avocado dish at Cafe Flora, my favourite veg restaurant in Seattle.
I believe anything deep-fried should be a once-in-a-blue-moon treat. Still, I couldn’t get avocado fries off my mind, so I created an amazing baked version.
I am so excited about this recipe! The crunch of the cornmeal combined with the smooth avocado deliciosity makes this one a winner.
The only change I would make next time around is the spices – the paprika flavour got a bit lost, so I would replace it with something like onion powder and garlic powder instead.
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- 2 small avocados
- ½ cup vegetable broth
- 1 tbsp arrowroot or tapioca flour
- ½ cup cornmeal
- ½ tsp paprika
- ½ tsp salt
- Preheat the oven to 400 degrees F. Prepare a baking sheet with parchment paper or a silpat.
- Cut the avocados in half, remove the pit, and peel them. Cut them into lengthwise slices.
- In a shallow bowl, mix the vegetable broth and flour. In another shallow bowl, mix the cornmeal, paprika and salt.
- Dip an avocado slice into the broth mixture, then dip it into the cornmeal. Coat the avocado slice with cornmeal, patting it gently to make sure the cornmeal sticks, and lay it on the baking sheet. Repeat with remaining slices.
- Bake for 22-25 minutes, until the cornmeal is lightly browned and crispy.
- Serve hot with a marinara dipping sauce, or another sauce you adore.