Taking vegetables and turning them into ‘fries’ isn’t a new concept. Through the years we have definitely become more knowledgeable about nutrition and healthier eating. It seems we are always looking for a way to have that deep fried flavor without consuming so much of the grease.
Trends come and go, but you have to admit, avocados are still high on most of our priority lists. There seems to be endless ways beyond guacamole to unleash their true potential. Baked avocado fries are amazing. Crisp and crunchy on the outside while being smooth and creamy on the inside.
Nothing says ‘summer’ like strawberries and rhubarb. Usually the combo appears in pies, crumbles and the like. But, I think the avocado fries are beckoning me to make a savory salsa out of them. This salsa is a great balance of sweet, tart and spicy — summer eating at its best!
Baked Avocado Fries with Strawberry-Rhubarb Salsa
In a small saucepan with boiling water, cook sliced rhubarb for about 1 minute or until tender crisp but not mushy. Drain. In a bowl, combine rhubarb, onion & strawberries. In a blender, pulse oil, apple cider vinegar & honey; combine dressing with chopped cilantro & rhubarb mixture. Season to taste with salt & pepper. Set aside until ready to use.
Prepare avocado slices. Preheat oven to 450 F. Line a baking sheet with foil & place a wire rack on the sheet. Set aside.
In a small dish, measure seasoning & combine. In 3 separate dishes place beaten eggs, flour & panko crumbs. Divide seasoning between them. Coat each avocado slice in the flour, then the eggs & finally the panko. Place on the wire rack & spray lightly with cooking spray.
Bake for 20-25 minutes, until panko is lightly browned Cool about 10 minutes & serve with strawberry-rhubarb salsa.
- Salsa also tastes great on a fresh summer salad or fish tacos.
- Avocado fries can be served in warm tortillas topped with strawberry-rhubarb salsa or just as is with your favorite dip or sprinkled with Parmesan.