First, let me tell you that these fried avocados are amazeballs. I'm not one of those lengthy bloggers, I'm going to give it to you straight; short & sweet.
I don't measure the ingredients, I eye it up, but you can't really get it wrong because you just add more to each bowl if you're running out.
What you need:
•1 ripe avocado (soft & dark)
•1/2 cup gluten free bread crumbs (approx.). I used Glutino.
•1/2 cup coconut flour (approx.). I used Bob's Red Mill Organic.
•If you don't have a fryer, you'll need a medium sized pan filled halfway with olive oil.
-Beat the eggs thoroughly.
-Peel your avocado. Skin it? Peel it?... You know what I mean.
-Slice your avocado into big chunks.
-Turn stove on low to medium heat.
-Place the pan filled with olive oil on top of the burner.
-Coat your avocado chunks in the flour.
-Shake off the excess flour then cover evenly in egg.
-Allow the excess egg to fall off in the egg bowl, then transfer mixture to bread crumb bowl. Evenly coat in bread crumbs.
-Once they are all coated, add your chunks to your olive oil pan. Fry approximately 2 minutes on each side (until golden) and remove.
-Serve with your favorite dipping sauce. I selected Hidden Valley Simply Ranch (no artificial flavors or preservatives), but next time I'm going to try my healthy Southwest Fiesta Ranch Dip.
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