Ingredients
Scale
Batter:
- 4 avocados, sliced
- 1/2 cup all-purpose flour, for dredging
- 1/2 cup almond milk
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1 cup Panko
Chipotle aioli:
- 1/2 cup vegan mayo
- 1 chipotle pepper with sauce, chopped
- 1 tbs lime juice
- Cilantro for garnish
Instructions
- Preheat oven to 420 degrees. Slice the avocados. For the batter combine everything minus the Panko. Batter should be on the thicker sider. Add almond milk 1tsp at a time to achieve desired consistency if too thick. Set out another bowl and fill with Panko.
- Dip the avocado into the batter, letting the excess drip off, then dip into the Panko coating them all over. Place onto a baking sheet and bake for 15-20 minutes until golden brown.
- While they bake, make the sauce. Combine all of the ingredients in a small bowl. Set aside. Garnish with cilantro when ready to serve. Store in fridge for later use and simply re-bake.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Avocado Fries
- Cuisine: Appetizer/Side
Nutrition
- Serving Size: 1