(GF substitutions below)
Many restaurants make these deep fried but why have all that fat on such a healthy fruit.
Try this baked and more healthier version...delicious!
2 to 3 ripe avocados
1/2 cup of all-purpose flour
1 1/2 cups of Panko breadcrumbs
1 tablespoon melted butter, canola oil or coconut oil
2 eggs or egg substitute
1/2 tsp garlic powder
1/4 tsp cayenne pepper, (can use more or less to taste)
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
Preheat oven to 450 degrees F.
Line a baking sheet with foil and lightly spray with cooking spray.
Slice your avocados lengthwise.
Take three bowls. In the first bowl, place the 1/2 cup of flour and add a pinch of salt and black pepper.
Crack the eggs into the middle bowl and beat lightly.
In the last bowl, combine the panko breadcrumbs, melted butter, cayenne pepper, paprika, garlic powder, salt, and pepper and mix well.
In an assembly line form take you avocado slices and start your process. First coat the slices in the flour, then the beaten egg, and lastly through the panko mixture.
Place coated slices on your lined baking sheet and bake for 20-25 minutes, until panko is lightly browned.
Dipping sauce:
Mix 1/2 cup ranch dressing with the juice from 1 freshly squeezed lime. Add 2 tablespoons of finely chopped cilantro or celery leaves.
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Gluten-Free Substitutions:
GF Flour Blend:
1/4 cup sorghum flour (or brown rice flour, if avoiding sorghum)
1/4 cup tapioca starch, corn starch or potato starch (not potato flour!)
1/8 cup almond flour, GF millet, or GF buckwheat flour
1/4 teaspoon xanthan gum
Mix all ingredients together. Use as flour in above recipe.
GF Panko Style Crumbs recipe
Put 3 cups gluten-free Rice Chex Cereal in a plastic ziploc bag.
Use a rolling pin to crush the cereal to coarse flakes. Use in recipe as panko crumbs.
Use one of the following gluten free butters:
Smart Balance, Earth Balance Natural Spreads, Organic Valley.
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