Avocado fries
Just when you thought you’d reached peak avocado, California comes up with something new. These creamy wedges coated in toasty shards of crunchy corn tortilla are delicious with huevos rancheros or spice-rubbed steak, or dipped in hot sauce or salsa and served with a cold beer.
- 110g plain flour
- 2 tsp fine salt
- 2 tsp smoked paprika
- 2 eggslarge
- 150g salted corn tortilla chips
- vegetable oil
- 2 avocadoslarge, just ripe (not too soft)
Nutrition: per serving
- kcal531
- fat33.6g
- saturates6g
- carbs42.7g
- sugars1.6g
- fibre8.2g
- protein10.4g
- salt3.2g
Method
step 1
Put the flour in a shallow bowl and mix in the salt and paprika. Beat the eggs in a second bowl. Crush the tortilla chips into crumbs (squashing them in their packet is the easiest way to do this) and pour a quarter of them into a third, shallow bowl.
step 2
Heat the grill to medium and lightly oil a baking tray. Cut the avocados in half lengthways and remove the stone. Carefully scoop the halves out of the peel with a spoon and cut each into 4 long wedges. Dip in the seasoned flour, shaking off the excess, then the egg, and then the tortilla chips, pressing the pieces on, to coat.
step 3
Repeat, adding more tortilla crumbs to the bowl as necessary (adding them gradually will keep them dry and crisp).
step 4
Arrange on the tray and grill for about 2-3 minutes until golden, then turn over and repeat. Serve straight away for maximum crunch.