Cut the avocados in half lengthwise and discard the pit then slice the avocado halves lengthwise into 4 equal size pieces (8 pieces per avocado for a total of 24 avocado slices), carefully peel the skins from the avocado pieces. Set the sliced avocados aside.
Set up three shallow bowls: In the first bowl mix the flour with 1 tsp salt & 1/4 tsp pepper, in the second bowl beat the 2 eggs, in the third bowl mix the cornmeal with the oil until well combined.
Lay a wire rack onto a large baking sheet.
Dredge the avocado slices first in the flour shaking off any excess, then carefully flip them around in the egg to coat, now place them in the cornmeal and flip them around pressing lightly to adhere the cornmeal to the avocado slices. Place the coated avocado pieces on the wire rack.
Bake in the preheated oven for 15 minutes or until golden brown and crispy.
While the avocado fries are cooking mix all the aioli ingredients together in a small bowl.
Season the avocados with salt & pepper to taste then with the aioli dipping sauce on the side.
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