When you get a new #KitchenToy, like the 6 qt, 1700 Watt #DashDeluxeAirFryer you experiment. My husband said he loved the recipe last week for Air Fried Avocado Fries, but he drenched them in Spicy Ranch dressing, so I’m not sure if he was being objective, and the amount of salt from the almond flour in the main breading component just wasn’t doing it for me, so I decided to give them another shot. This version wasn’t as heavy, or as salty, and, I think, much better suited to the buttery freshness of the avocado.
Air Fryer Avocado Fries II
- 2 Medium Avocados
- 2 TBLS Coconut Flour
- 2 Large Eggs
- 3 TBLS Extra Fine Almond Flour
- 2/3 Cup Crushed Pork Rinds (Any Flavor) I used 4505 Cracklins BBQ
Using a rolling pin, meat tenderizer, or even a rubber mallet from the garage, crush your pork rinds (TIP: I leave them in their bag or use a paper/zip bag to avoid a big mess) until they resemble coarse crumbs. Using a fork, combine with the almond flour in a shallow dish.
Put the coconut flour in a zip bag or shallow bowl. In a separate bowl lightly beat the eggs.
Slice the avocado in half, remove from the shell, remove seed and slice each half into 4 portions.
Dip each slice in the egg wash then immediately coat with the crumb mixture. Lay in a single layer in the basket of your air fryer.
Set the temperature to 400° F and set your timer for 8 minutes of cooking time. Open the drawer at with 1 minute remaining, and, depending on the thickness of your slices, you may want to add 1-2 minutes if you want them crispier/browner. When your slices have reached your desired shade of brown, remove the basket from your Air Fryer and immediately move them to a serving dish. I served with Hidden Valley Spicy Ranch dressing, which has only 2 grams of carbs per 2 TBLS serving, making this a perfect #KetoFriendly treat! #ThisGirlLovesToEat