Fried Avocado with Tangy Honey Mustard Dipping Sauce

  • Currently 4/5
from Primally Inspired

Serves 2-4
2 avocados
2 eggs
splash of milk (dairy, coconut, almond, etc.)
1/3 cup coconut flour
2 tbsp grated parmesan cheese (if you cannot eat dairy, you can just leave it out or substitute almond flour)
1 tsp garlic powder
salt & pepper to taste
coconut oil, for frying
Tangy Honey Mustard Dipping Sauce:
2 tbsp dijon mustard
1 1/2 tbsp balsamic vinegar
1 tbsp mayonnaise
1 tsp raw honey
1/2 tsp minced garlic
1. 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 off. Set chunks aside.
2. In a bowl, whisk your eggs and a splash of milk. Whisk to combine. In a separate bowl, combine the coconut flour, grated cheese, garlic powder and salt and pepper.
3. 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.
4. Once all the avocado chunks are well coated, pour your oil (a few tbsp should do the trick) into a skillet over medium heat.
5. Fry your avocado in small batches until golden brown on all sides. The avocado browns very, very quickly 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.
6. To make the dipping sauce:
In a small bowl, mix all the dipping sauce ingredients together until well combined.

Laura Stiller

Member since Oct 2007

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