Baked Avocado Fries with Chili and Garlic Aioli

Ok, if you have never heard about this before, you might think its pretty weird to serve Baked Avocado Fries with Chili and Garlic Aioli?

But fact is – I’m in love!

I simply love this weird combination of spicy, sweet, soft, creamy and crisp dipped in either chili -or garlic aioli.. Yum YUM!

It started out being a family ritual to stop by a surfer cafe every time we went to Santa Cruz to watch the surfers doing their amazing flips and turns over and over again. Sooo fascinating to watch – especially when you have tried it yourself and know how hard it is!! ;o)

But on our way home the kids always begged for a real milkshake – and we for a little snack. That’s when we discovered the world of Fried Avocado!

At home we make the lighter version, and bake them instead. Its easier and you don’t have to deal with all the work there is when frying at home. They still get just as crisp – and by using the oven instead, I also tend to say that I can eat a few more on that account  ;O)

Baked Avocado Fries with Chili and Garlic Aioli

Ingredients: (4 persons)

3 ripe avocados, pit removed and cut into 1/2 inch wedges

1/3 cup flour

1 teaspoon Chipotle powder

2 eggs, beaten

1 cup of panko bread crumbs

oliveoil (on spray)

Preheat the oven to 450 degrees Fahrenheit.

Make three bowls. One with flour and Chipotle, One with beaten eggs, One with Panko bread crumbs.

Cut out avocados (about 1/2 inch wedges).

Dip the avocado in flour until covered – shake off excess.

Dip in the eggs,

and then dip in Panko to coat.

– Yep, your hands will be a mess!

Place the avocados in a single layer on a baking sheet and spray generously with a cooking spray.

Bake for 10-15 minutes until crispy and light brown.

Serve warm with chili -and garlic aioli dip.

Enjoy!

CHILI -AND GARLIC AIOLI

Ingredients for plain Aioli:

4 pasteurized egg yolks

2 spoonful white wine vinegar

2 teaspoon mustard

1 teaspoon salt

2-2.5 cup of sunflower oil

Combine all the ingredients in a stand mixer and mix.

With the motor running, slowly add the oil in a thin stream until completely combined, about 2-3 minutes.

CHILI AIOLI

Ingredients:

0.5 portion of plain aioli

1 teaspoon tomato puree/paste

1 teaspoon chipotle powder

1 tablespoon paprika

Mix, taste and add more ingredients if needed.

GARLIC AIOLI

Ingredients:

0.5 portion of plain aioli

2 cloves of garlic

Mix, taste and add more garlic if needed.

Refrigerate in a container with a tight fitting lid for up to 3 days.