Fried Avocado W/ Honey Mustard Dippin Sauce
Fried Avocado with a Honey Mustard Dipping Sauce
Makes 2 – 4 servings
splash of milk (dairy, coconut, almond, etc.)
1/3 cup coconut flour
2 T grated parmesan or romano cheese (if you cannot eat dairy, you can just leave it out or substitute almond flour)
1 tsp garlic powder
salt and pepper to taste
coconut oil for frying (or oil of your choice)
Tangy Honey Mustard Dipping Sauce:
2 T all natural dijon mustard
1 ½ T balsamic vinegar
1 T all natural mayonnaise
1 tsp pure raw honey (you can leave this out for a sugar free option)
½ tsp 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.