Aguacate potato backed with Panko scratch crumbs and tempered to gilded flawlessness. Creamy, unctuous and crunchy, they're a yummy appetiser you won't be competent to get enough of!
I copulate avocados and regularly like the product in different forms, from egg cups, dips to salsas. These aguacate tater, still, are my flow dependence. I righteous can't get enough of how every feeding of the mock potato is a pleasing combo of fulsome, creamy, and tender!
Aguacate fries are super unhurried to create, a vast heap is retributive a matter of proceedings! They're burned, not fried, so you get impressive taste and cranch without the extra work and calories.
INGREDIENTS:
- 1/2 cup flour
- 2 large avocados, ripe but very firm
- 1/2 teaspoon salt
- 1 cup Panko bread crumbs
- 2 egg whites, beaten until frothy
- 1 tablespoon Parmesan cheese
- cooking spray
- 2 tablespoons barbecue sauce
- 4 tablespoons mayonnaise
INSTRUCTIONS:
- Cut avocados into halves and gently remove pit. Flake rind and cut apiece half into 1/4-inch wedges.
- On a superficial shell, feature flour and salty.
- In a vessel, beat egg whites until gaseous.
- On other light base, mix dinero crumbs and Cheese cheese.
- Lightly search aguacate wedges in flour, motion off immoderation flour. Dip in eggs and then dredge in breadcrumb combine, patting mastered to fully hair.
- Softly grease a hot shroud with preparation spray.
- Compose breaded avocados in a azygous sheet on braced baking artifact. Spray avocados all over with cooking spray (Real central! This allows the breading to abolitionist in the oven.).
- Bake in a 425 F oven for most 10 to 15 minutes or until auspicious and crunchy. Cater immediately with campfire sauce.
For the Campfire Sauce:
- In a dish, cartel mayo and dish sauce. Scramble until fortunate amalgamated.
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