Baked panko-crumbed avocado fries with tahini miso sauce
by
- Side
- Easy
- 4
- 30 minutes
PT30M
This delicious baked avocado fries recipe from Kate Doran proves that a healthier alternative need not be lacking in flavour. The creamy, warm avocado fries are coated in crispy Panko breadcrumbs, and served with a luxurious tahini and miso sauce for a side dish with a difference.
Ingredients
Baked avocado fries
- 2 avocados , large and ripe
- 3 tbsp of plain flour
- 1/2 tsp chilli powder
- 1/2 tsp salt
- black pepper
- 2 large eggs , lightly beaten
- 100g of Panko breadcrumbs
- 1 tbsp of olive oil
- flaky sea salt , for sprinkling
Tahini miso sauce
- 3 tbsp of light tahini
- 1 tbsp of sweet white miso
- 2 tsp rice wine vinegar
- 2 tsp toasted sesame oil
- 1 tsp hot sauce
- 1 orange , small, juiced
- 1 lime , juiced
- salt
- pepper
Method
1
Preheat the oven to 220°C/gas mark 8. Line a large baking tray with parchment paper
2
Cut each avocado in half lengthways, peel off the skin and remove the stones. Cut each avocado half into 3 or 4 pieces, depending on size, so that you have 12–16 long slices in total
3
Set up an assembly line of three bowls, the first containing the flour, chilli powder, salt and pepper, the second containing the beaten egg and the third the Panko breadcrumbs
4
Dip each avocado slice in the seasoned flour, followed by the egg, then coat in Panko breadcrumbs and place on the prepared tray. Repeat until all of your avocado slices are coated
5
Drizzle the olive oil over your slices and bake for 15–20 minutes until golden brown and crisp
6
While the avocado is baking, whisk together all of the ingredients for the sauce in a medium bowl and check for seasoning
7
Remove the avocado slices from the oven, sprinkle with sea salt and serve warm drizzled with tahini miso sauce
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Baked panko-crumbed avocado fries with tahini miso sauce
