Yes, you are seeing and reading this correctly: I fried avocado. Oh yes I did. And I did it again the next day. And the day after that, too.
After eating fried avocado with my slammin dipping sauce for 3 days in a row, I thought it was about time I should share this deliciousness with you all so you can see what the big deal is about.
If you are a regular reader, you may have already figured out that I have a slight obsession with avocado, especially my bacon filled avocado cups. Oh my, if you haven’t made them yet, please do me a favor: Make them. Even if you think you don’t like avocado, just trust me. I’ve seen many an avocado hater actually lick their fingers (and I do believe they would have licked the plate if I wasn’t watching) and ask for the recipe after consuming those babies.
This fried avocado is the same way. My husband does not quite share the same fanatical feelings about avocado as I do (crazy, I know). He won’t eat an avocado plain, but he LOVES and devours the bacon filled avocado cups. But let me tell you, he is just as obsessed with this fried avocado as I am.
In fact, on the third day after discovering the wonder of fried avocado, he made a batch himself. This is kind of a huge deal, people. Like a really huge deal.
I don’t know if it’s the fried avocado or the dipping sauce that makes this so good. Whatever it is, it’s a magical combination and I have a feeling we’ll be making it again tomorrow, too 😉
Fried Avocado with a Tangy Honey Mustard Dipping Sauce
Makes 2 – 4 servings
splash of milk (dairy, coconut, almond, etc.)
1/3 cup coconut flour (you can find coconut flour here)
2 tablespoons grated parmesan or romano cheese (if you cannot eat dairy, you can just leave it out or substitute almond flour)
1 teaspoon garlic powder
salt and pepper to taste
coconut oil for frying (or oil of your choice)
Tangy Honey Mustard Dipping Sauce:
2 tablespoons dijon mustard
1 ½ tablespoons balsamic vinegar
1 tablespoon all natural mayonnaise
1 teaspoon pure raw honey, or other sweetener of choice
½ teaspoon minced garlic
Cut your avocados in half lengthwise and remove the pit. The key here is to cut bigger chunks so they are easier to handle when frying. Turn the halves horizontally and make 3 slices per half. You should get 4 chunks per avocado half. Also, make sure to peel the skin. Set the chunks aside.
In a bowl, whisk your eggs and add a splash of milk. Whisk to combine. In a separate bowl or plate, combine the coconut flour, grated parmesan/romano, garlic powder and salt and pepper.
Dip your avocado chunks into the coconut flour mixture, then the egg mixture and then back into the coconut flour mixture. So you are dipping each piece 3 times.
Once all the avocado chunks are well coated, pour your oil ( a few tablespoons should do the trick) into a skillet over medium heat.
Fry your avocado in small batches until golden brown on all sides. The avocado browns very, very quickly (within seconds!) so it’s important to only put a few pieces at a time in the skillet. Once they are all browned, serve with the dipping sauce and enjoy!
To make the dipping sauce:
In a small bowl, mix all the dipping sauce ingredients together until well combined.
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