Celebrate Cinco de Mayo (or any day, really) with these healthy Gluten-Free Avocado Fries with Light Chipotle-Lime Sour Cream.
Certain things don’t stand a chance in our home.
Asheley will find them. And destroy them.
Gummy bears. Popcorn. Granola. Swedish Fish. Napa Valley Pinot Noir. Animal Crackers. American Cheese. Specifically, Land O’Lakes White American Cheese. She’ll accept no other. Trust me, I’ve made that mistake once.
And avocados.
Avocados designated for recipes need to be hidden from the wrath of Asheley. She eats them straight up. Sometimes 2 at a time.
Needless to say, she was all over these gluten-free avocado fries. As should you. They are actually kinda healthy. That’s right. Gluten-free, semi-healthy fries. Woot.
This was my first attempt at using chickpea flour. I felt pretty cool and trendy.
And since it’s gluten-free, I felt no shame in downing a big handful of these fries. Operation Stop Being A Fatty is in full swing.
PrintGluten-Free Fried Avocado Fries with Chipotle-Lime Sour Cream
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: Approximately 20 fries 1x
Ingredients
- Oil, for frying
- 2 avocados, halved, pits removed
- 1 1/2 cups chickpea flour
- 1 large egg, beaten
- Kosher salt
for the Chipotle-Lime Sour Cream
- 3/4 cup light sour cream
- 1 chipotle pepper plus 1/2 teaspoon adobo sauce
- 1/2 teaspoon garlic powder
- 1/2 lime, juiced
- Pinch Kosher salt
Instructions
- Heat just oil to cover 1/2 avocado over medium heat in a small frying pan.
- Mix egg with a splash of water in a small bowl to create an egg wash. Place chickpea flour in another bowl.
- Slice avocados lengthwise into “fries”. Peel away rind, and working one at a time, dip avocado in chickpea flour, then coat in egg wash, and then coat completely in chickpea flour a second time.
- Working in batches, add the avocado slices to the frying pan, 4-6 at a time, and fry until golden brown and crispy, about 1-2 minutes, flipping half way through. Transfer to a paper-towel lined plate and immediately sprinkle with Kosher salt.
- Serve immediately with Chipotle-Lime Sour Cream
for the Chipotle-Lime Sour Cream
- Place all ingredients in a food processor and blend until smooth. Alternatively, mash chipotle pepper with fork or spoon until broken up into small pieces, and stir in other ingredients.
Shelley says
May 9, 2014 at 3:50 pmAsheley sounds so great! Anyone who can sniff out an avocado (or two!) and pair it with some pinot noir … that’s my kinda girl! Even better if the avocado has been turned into these fantastic fries! Insane! They look so, so terrific! 😀
Chris says
May 10, 2014 at 6:49 amHahahaha she is pretty great.. she’s a keeper 🙂 Thanks so much Shelley!
Ceara says
May 9, 2014 at 10:08 pmI am loving this recipe and the trendy use of chickpea flour ! Avocado fries? What a great idea!! I need to make these and get on the chickpea bandwagon because these look awesome 😀 Pinned!!
Chris says
May 10, 2014 at 6:48 amThanks Ceara! Happy weekend!
Kristina says
May 10, 2014 at 6:49 pmThis looks great! What can Ouse as an egg substitute?
Chris says
May 12, 2014 at 6:42 amHmmm, are you looking for a vegan substitute? I’ve heard that when you grind flax seeds (in a food processor or spice grinder) and then mix with water (a ratio of 1 tbl. flax seeds to 3 tbl. water is what I’m seeing around the interwebs), you’ll get a good egg substitute. Let me know if it works!
Maggie says
May 23, 2014 at 6:26 amCould avocado be tasted even better? The answer – Fried avocado!!
I’d say the idea is genius!
★★★★★
Chris says
May 23, 2014 at 12:38 pmHahaha agreed 🙂