In honour of a special green holiday coming up (St. Patty’s Day for those hiding under a shamrock), I thought it would be appropriate to add a post using avocados, since they’re green :). They don’t really look green once they’re made, but once you chomp into these crispy baked Parmesan avocado fries, they’ll ooze with green creamy goodness. I like to think of them as a healthier version of mozzo sticks with a homemade marinara dip.
I’ve been seeing these baked Parmesan avocado fries all over Pinterest. I played around with this base recipe, added a bit more to it and opted for a marinara sauce instead. Call me crazy, but I’m not a fan of avocados to begin with. The taste/texture weirds me out. I know they’re great healthy fats and all that, so I try to use them in different ways so I can still incorporate them into my diet every now and then. If you slice these avocados thin enough without them breaking apart, the seasonings and dip sort of cancel out the avocado taste which isn’t so bad for me. Otherwise, cut them into normal sized wedges.
- 2 medium avocados
- 1/4 cup flour
- 1 large egg
- 1 1/2 cups Panko
- 1/2 cup grated Parmesan
- 2 T Italian seasoning
- Olive oil or cooking spray
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper and use some cooking spray (or olive oil) to coat. This will make your fries crispy on the bottom.
- Use three medium bowls. One will be needed for the mix (Panko, Italian seasoning, and Parmesan), the whisked egg, and for the flour.
- Cut your avocados into wedges.
- Season with salt and pepper
- Coat each wedge with flour. Do this part all at once.
- Dip each wedge in the egg and proceed with rolling them in the Panko mixture. Coat them well.
- Set them on the sprayed baking sheet and give them one final coat of cooking spray
- Cook for 15-20 minutes or until they're toasty golden brown.
These are great served immediately, however, they also reheat well in the oven or toaster oven. This recipe feeds 3 as a side dish.
- Crushed tomatoes (12oz)
- 2 cloves of garlic
- 1 T Italian seasoning
- Olive oil
- 2 T brown sugar
- Salt and pepper
- Mince the garlic and saute for a minute or two.
- Add crushed tomatoes and season with Italian seasoning, sugar, salt and pepper to taste.
- Simmer on low for 10 minutes.
There will be a lot of leftover sauce but it can freeze well or can be used to make other pasta sauces! It is a basic marinara which makes it a great base for other recipes. I ended up making my leftover into a spaghetti sauce the next day.
Have you tried avocado fries? Share with me other ways you like to use avocados!