These crispy avocado fries are coated in a low carb keto-friendly breading. They can be baked in the oven or cooked in an air fryer. They make a great side dish or snack!
It’s fair season again and whenever I think of county fairs, I think of avocado fries because it’s one of the first fair foods I ever ate. I’ve made deep fried avocado fries at home before but I try not to fry things at home when I don’t have to, especially in the summer.
This baked or air fryer version is a little healthier than the deep fried version. And just like the fried version, the outside batter gets nice and crispy, giving way to a creamy avocado filling once you bite in.
Low Carb BREADING For Avocado Fries
- I used the same low carb keto breading that I used for my low carb keto zucchini fries.
- The breading is a combination of almond flour and parmesan cheese. When cooked at high temperature, this breading crisps up just like breadcrumbs.
- I recommend making the breading in a food processor. You want both the parmesan cheese and almond flour to be almost the same size and the best way is to pulse them both through a food processor.
Tips for Making Avocado Fries
- You’ll want to use ripe but firm avocados so that they are easier to hold and work with.
- Breading avocado can be a little tricky. First, you will coat the avocado in egg wash. Then you need to shake off any excess egg wash because you don’t want the breading to get too wet.
- Instead of rolling the avocado in the breading, place the avocado on a thin layer of breading. Then sprinkle the surface of the avocado with more breading until it is covered. Apply a small amount of pressure to make sure the breadcrumbs stick to the avocado.
- If you’ve cooked avocados before, you know they develop a slight bitterness when cooked. To cut some of the bitterness, add lemon to the avocado. I recommend coating the avocado wedges in lemon juice before dipping them in the egg wash. You can also squeeze lemon juice over the fries after they are finished.
Keto Avocado Fries
- 2 large firm and ripe avocados peeled and pitted
- juice of one lemon
- 1 large egg whisked
- 1 cup superfine blanched almond flour
- 1 cup grated parmesan cheese
- cooking oil spray
- Slice avocado into thick wedges/slices, about 1/2 inch to 3/4 inch thick. I was able to get around 14 slices per avocado.
- If baking fries, preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. If not baking, skip this step and move on to the next step.
- Optional step: to cut some of the bitterness that occurs when the avocado is cooked, I like to coat the avocados in lemon juice and also squeeze more fresh lemon juice over the avocados after they are done cooking. If the bitterness doesn't bother you, you can skip this step. Otherwise, add avocado slices to a bowl. Squeeze lemon juice over avocados. Gently toss avocado until they are evenly coated in lemon juice.
- Assemble your coating ingredients. In a small bowl add whisked egg. Add almond flour and cheese to food processor and pulse until evenly mixed and parmesan cheese resembles coarse grains of sand. Pour into a medium bowl.
- Line the part of your work station where you will be coating the avocado with parchment paper. Spoon a small amount of breading onto the parchment paper (just enough to cover the bottom of an avocado slice).
- Dip an avocado slice in the egg wash. After it is fully coated, shake it a few times, making sure to shake off any excess egg drippings back into the egg bowl before adding it to the breading. The reason for doing this is that you don't want the egg drippings going into the breading. The moisture will cause the breading to clump and they will no longer stick.
- Place the avocado slice onto the small mound of breading, applying a little pressure so those breading sticks to the bottom of the avocado.
- Wipe your hand that was holding the avocado so that your hand is also dry before touching the breading. Sprinkle breading over the surface of the avocado, until it is coated in crumbs. Use your fingers to gently press the breading onto the avocado so that it sticks. This works better than rolling the avocado in breading.
- Carefully set the avocado slice onto your prepared baking sheet if baking or into the air fryer basket if you are using the air fryer. Repeat with remaining avocado slices. Make sure to place avocado fries in a single layer in basket or on baking sheet so they do not overlap or touch.
- Spray surface of avocado fries with cooking oil spray. Oven: bake in preheated oven until coating is crispy, about 25 minutes. Air Fryer: set temperature of air fryer to 375°F and cook for about 10 minutes or until coating is dark golden brown and crispy.
- If desired, squeeze fresh lemon juice onto fries. Serve immediately while still crispy. I served mine with spicy mayonnaise which I made by mixing mayonnaise with hot sauce. I also garnished with some fresh cilantro.
- If you do not have a food processor, make sure to finely grate the parmesan cheese until they are the size of grains of sand. Then whisk it with the almond flour until evenly mixed.
- Nutrition information does not include cooking oil spray. Nutrition facts assume all of the egg wash and breading is used, but in actuality, you will have some leftover, so the carb count is slightly less.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.