Avocado fries with dip

Ingredients for 2 servings:

• 2 avocados
• 2 m.-sized eggs
• 1 shot of mineral water
• 1 cup(s) flour
• 1 cup(s) breadcrumbs
• 1 tsp garlic powder
• 1 tsp, leveled chili powder
• some butter
• 1 cup crème fraîche
• 2 tbsp mayonnaise
• 2 tbsp natural yogurt
• ½ lime(s)
• a few stalks of coriander
• 1 tsp garlic powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

baked avocado fries with dip

Preheat the oven to 230°C (fan/convection oven). Halve the avocados, remove the pits, and cut into strips, roughly eighths. Put the flour in a bowl and toss the avocados in it. Then, in a bowl, whisk the eggs with a splash of mineral water and a pinch of salt, and toss the avocados in it again. In a third bowl, mix the breadcrumbs with chili powder, garlic powder, salt, and pepper, and coat the avocados in it. For extra crunch, you can double-coat the avocados, but you’ll need more breadcrumbs and possibly more eggs, depending on how much water you use. Melt the butter in a small pan or saucepan. Place the avocados on a baking sheet lined with parchment paper and brush with the melted butter. I always use a silicone brush for this, but you can also put the butter in a spray bottle and spray the avocados with it. Place the avocados in the oven for 13-15 minutes. In the meantime, prepare the dip. Simply combine crème fraîche, mayonnaise, yogurt, lime juice, zest (if desired), salt, pepper, and garlic powder. Then finely chop the cilantro and add it. If you don’t like the taste of cilantro, you can simply use parsley or omit the herbs altogether. When the avocados are done, serve.