Coconut Crusted Baked Avocado Fries with Sriracha Mayo

Coconut Crusted Baked Avocado Fries with Sriracha Mayo

Ingredients

Makes 20 fries (enough for 4)

Avocado Fries

2 ripe but firm avocados

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon sweet paprika

½ teaspoon fine grain sea salt

½ teaspoon ground black pepper

⅓ cup arrowroot powder*

1 large free-range organic egg, beaten

1 tablespoon water

1 ½ cups unsweetened shredded coconut

Sriracha Mayo

3 tablespoons mayo (make your own paleo mayo with this recipe)

3 tablespoons plain Greek yogurt

1 tablespoon Sriracha (make your own Sriracha with this recipe)

1 teaspoon lemon or lime juice

Ground black pepper to taste

*If you don’t have arrowroot powder use cornstarch or whole wheat flour (just forget about the paleo stuff)

Directions

Preheat oven to 425°F (210°C) and place a rack in the middle. Line a baking sheet with aluminium foil and set aside.

Slice the avocados in half, and carefully remove the pit. Cut each half into 5 slices, and set aside.

In a bowl combine arrowroot powder and half of the seasonings in a bowl.

In another bowl combine egg and water.

In a third bowl combine shredded coconut and the remaining half of the seasonings.

Working quickly, dip the avocado slices in the arrowroot mixtures, then in the egg mixture, and then in the coconut mixture to coat well.

Place coated avocado fries on the lined baking sheet.

Bake in the hot oven for 10 to 12 minutes, then flip and bake on the other side for 2 to 4 minutes.

To make Sriracha mayo, in a bowl combine, mayo, Greek yogurt, Sriracha, lime juice, and pepper and stir to combine. Taste and adjust seasoning if needed. Serve with baked avocado fries.