Before I go on about why this has gluten-free in the title, please just let me big up these incredible avocado fries.
They take about 10 minutes. Almost no prep and they’re sooooo good. My avocado was even slightly under-ripe but, when they were cooked, the fries were crispy on the outside and soft and nutty on the inside. You can eat a whole bowl full of these or have them as a side dish. You could even make avocado nuggets and throw them on top of a salad to make it a little bit more decadent.
Do what you want with them, just make them, eat them and bask in their green glory!
Just so you know, I’m not gluten intolerant. I think I’ve made this point previously.
However, the Noodle recently found out that she is and as I’m staying with her for a few weeks in Edinburgh I thought it would be prudent to up my gluten-free game. Which is more difficult than it sounds.
Obviously, you can just buy gluten-free alternatives but they are all unnecessarily expensive. And you have to check every single packet for traces of gluten. There’s gluten in sausages! What. The. Hell?
I now know more about what goes into sausages than I ever really wanted to. I was blissful in my ignorance. It was meat in a case. No more info for me, please.
I’m not going to stop eating sausages, they’re awesome. I just wish I was back in my knowledge free fantasy land.
So… I’ve been experimenting with gluten-free recipes and ideas to make delicious exciting meals because, if I’m going gluten-free for a bit I’m going down swinging!
I love avocado, salmon and egg. It’s the perfect meal for before the evening. Whether that’s lunch, breakfast, brunch, a snack in between either of those meals. It doesn’t matter. It’s substantial enough to satiate if you have a large enough portion while still being light enough to simply fill the gap if you’re a bit peckish.
My only problem is a lack of inspiration. For too long, I have just been slicing avocado, scrambling eggs and slicing smoked salmon, throwing on some bread and calling it a day.
Today I’m pushing the boat out. I’m doing something a little different.
Let’s make some avocado fries.
1 Avocado (it needs to be either perfectly ripe or slightly under. If yours is over, just make some guac and come back another day)
1 egg (beaten to within an inch of its life)
Bit of milk
Polenta/Cornmeal (about a cup? I just poured it in a bowl and hoped for the best)
Half Teaspoon Cayenne Pepper
Half Teaspoon Ground Ginger
Salt and Black Pepper
Lemon Juice and zest (entirely optional but trust me, it works)
- Slice the avocado into decent sized strips. I’d say potato wedge sized
- Whisk the egg and milk in one bowl
- In another, stir the polenta, cayenne, ginger, salt and pepper
- Set the oil on heat and get it nice and hot. Not smoking, that’s insane. Just reasonably hot
- Drop one slice of the avocado into the egg and swish it around a little. Make sure it’s completely covered
- Take it out of the egg and let the excess egg drip off
- Throw it into the polenta mix and make sure it’s covered all over. Pull it out and give it a little shake to remove excess crust
- Lightly put it in the oil
- Do this with the rest of them
- Let them cook on one side for about 5-6 minutes and then turn over
- Do the same on the other side
- They’re done when the polenta goes an amazing golden brown/not quite dark brown colour.
- Take them out and get rid of the excess oil by lightly dabbing with kitchen roll
- Grate the zest over and squeeze in a dash of lemon juice. Gently shake so that they’re covered
- Lock the doors, turn your phone off and just eat these by the handful