Avocado Fries with Dipping Sauce – Keto, Low Carb & Gluten Free

These avocado fries are crunchy on the outside and creamy inside.  I make a zesty dipping sauce that pairs beautifully with them and many other fried goodies!

Do you have too many avocado and aren’t sure what to do with them all?  Tired of preparing them the same way all the time?  These fries might be just the answer!  

For the Avocado Fries

3 avocado (just ripe/not soft)

1/2 cup almond flour

3 tablespoons ground pork rinds (plain)

1/4 cup grated parmesan cheese

1/2 teaspoon garlic sea salt

1 teaspoon dried parsley

1/2 teaspoon dried basil

1/2 teaspoon oregano

1 egg, beaten

For the sauce

1/2 cup mayonnaise

3 teaspoons prepared horseradish

2 tablespoons ketchup (no sugar added)

1 teaspoon smoked paprika

1 teaspoon garlic salt

Juice of 1 lemon

Mild flavored Keto friendly oil of your choice for frying

Preparation

To Make the Dipping Sauce

Add all the sauce ingredients to a bowl and whisk until well combined.

Chill until the avocado fries are ready.

To Make the Avocado Fries

Cut each avocado in half, remove the pits and skin, then cut each half down the middle.  Cut each quarter into 2 slices, giving you a total of 8 fries per avocado.

Add the pork rinds in a mini chopper or food processor and pulse until ground into small crumbs.

Remove and pour into a bowl.

Add the cubed parmesan cheese and pulse until you have coarse crumbles.

Add to the pork rind bowl, along with the almond flour, oregano, parsley, garlic salt and basil together in a bowl.

Beat the egg in a separate bowl.

Dip the avocado into the egg, then into the breading mixture (lightly, do not press into the mixture).

Shake off any excess breading and set aside.

Add the oil to a large pot with high sides and heat on medium high.

Fry the avocado in small batches for only 30-60 seconds, or once golden brown.  Set on paper towels to cool slightly before serving.

Makes 6 Servings

Macros for the Avocado Fries:

 Fat 19 grams – Protein 5 grams – Carbs (net) 3 grams

Macros for the dipping sauce:

Fat 13 grams – Protein 0 grams – Carbs (net) 1 gram

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Avocado Fries with Dipping Sauce - Keto and Low Carb

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Do you have too many avocado and aren't sure what to do with them all?  Tired of preparing them the same way all the time?  These fries might be just the answer!  They are crunchy on the outside and smooth and creamy inside.  I make a zesty dipping sauce that pairs beautifully with them and many other fried goodies!

Course: Appetizer

Servings: 6

Ingredients

For the Avocado Fries

• 3 avocado just ripe/not soft
• 1/2 cup  almond flour
• 3 tablespoons ground pork rinds plain
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon garlic sea salt
• 1 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon oregano
• 1 egg beaten

For the sauce

• 1/2 cup mayonnaise
• 3 teaspoons prepared horseradish
• 2 tablespoons ketchup no sugar added
• 1 teaspoon smoked paprika
• 1 teaspoon garlic salt
• Juice of 1 lemon
• Mild flavored Keto friendly oil of your choice for frying

Preparation

To Make the Dipping Sauce

1. Add all the sauce ingredients to a bowl and whisk until well combined.  Chill until the avocado fries are ready.

To Make the Avocado Fries

1. Cut each avocado in half, remove the pits and skin, then cut each half down the middle.  Cut each quarter into 2 slices, giving you a total of 8 fries per avocado.

2. Add the pork rinds in a mini chopper or food processor and pulse until ground into small crumbs.  Remove and pour into a bowl.

3. Add the cubed parmesan cheese and pulse until you have coarse crumbles. Add to the pork rind bowl, along with the almond flour, oregano, parsley, garlic salt and basil together in a bowl.

4. Beat the egg in a separate bowl.

5. Dip the avocado into the egg, then into the breading mixture (lightly, do not press into the mixture).  Shake off any excess breading and set aside.
6. Add the oil to a large pot with high sides and heat on medium high.  Fry the avocado in small batches for only 30-60 seconds, or once golden brown.  Set on paper towels to cool slightly before serving.