Gluten-Free Baked Avocado Fritters coated with rice puffs or gluten free rice Krispies. They are crunchy on the outside and soft on the inside.
Avocado is one of those fruits I did not taste until much later in life. It was not a fruit easily available in Malaysia and I only remember seeing it once in a supermarket. There was a placard stuck in the bin informing shoppers on how to prepare this strange looking fruit. I was still a student back then and so I moved on and soon forgot all about it until much later.
The first time I tasted this fruit, I had mixed feelings about it. To me it tasted like a very smooth and soft sweet potato with a greenish aftertaste. I wasn’t ecstatic about it but neither did I dislike it. It was okay. I bought it occasionally and eventually liked it enough to put in my salads in place of a hard boiled egg as it did feel me up. My boys did not care for it nor did Ro-Ri San.
Of late, I have been seeing avocado fritters in the blogosphere and it piqued my interest. Crunchy on the outside and soft on the inside. Perhaps this might just get the boys to finally eat avocados. Definitely worth a try! Most recipes out there are all deep fried, not something I like to do often in my kitchen and so I decided to bake them. I also wanted to make them gluten free by using crushed rice puffs as a coating, something that I use often with much success in place of panko. Did you know Kellogg’s now makes gluten-free rice krispies? I was delighted to see it at the grocery stores.
The recipe below was inspired by Olive Oil & Lemons.
Gluten-Free Baked Avocado Fritters coated with rice puffs or gluten free rice Krispies. They are crunchy on the outside and soft on the inside.
- ½ cup rice flour (65g)
- ¼ tsp salt
- ¼ tsp pepper
- 1 large egg (beaten)
- 1 cup rice puffs or gluten-free rice Krispies (30g)
- 2 avocados (ripe but firm)
-
Combine rice flour, salt, and pepper in a shallow bowl. Place beaten egg in a separate shallow bowl.
-
Place rice puffs in a Ziploc bag. Using a mallet crush rice puffs until fine. Pour into a shallow bowl.
-
Brush a baking tray with some vegetable oil. Preheat oven to 400°F (200°C).
-
Slice avocado lengthwise around the seed. Twist and rotate the two halves apart. Strike the pit with the bottom edge of a knife to grab it. Rotate to loosen and release the pit from the fruit. Scoop out flesh with a large spoon and cut each half into 3 slices lengthwise. Repeat with the other avocado to yield 12 slices altogether.
-
Take a piece of avocado and dredge it in the flour mixture. Dip it in egg wash and coat it with crushed rice puffs. Place on baking tray with the pit side facing up. Repeat with the rest of the avocado slices.
-
Bake for 20 to 25 minutes or until golden brown. Remove and serve immediately.
Well, the Gluten-Free Baked Avocado Fritters turned out beautifully! They were crunchy on the outside and soft, yet surprisingly not mushy on the inside. I thought they were quite delicious. Ro-Jiro tried one and politely said he had lots of homework to finish up on. I ate one entire avocado and left the remaining slices for Ro-Ri San. When he got home after work, I quickly heated up the fritters in the oven and suggested he have them with tea. Not wanting to disappoint me, he said okay. He finished the lot and said that they were surprisingly good and that I could make them again. 🙂
Enjoy…..and have a wonderful day! 😎
I always buy avocados on sale and sometimes waiting for them to ripe and then I forget why I bought them… then they go bad. I have two avocados sitting on my counter that I will have to throw out today. 🙁 I need to do something clever like this… it looks so fun. 🙂
Yes, that has happened to me too. They are usually too green when purchased and run the risk of being forgotten when left to ripen. This is a fun, easy, and tasty treat. I hope you will give it a try.
I love avocados, but I’ve never eaten anything like these. It looks so tasty! Been wanting to drop by earlier to wish u a Happy 2013, but always seemed to be stuck somewhere else. Happy blogging & may this year be a better one for u, my dear friend!
These avocado fritters are also a first for me and I am pleasantly surprise at the outcome. Do give it a try. Many thanks for all the well wishes and Happy New Year! 🙂
Oh I love avocados and am so glad to be able to eat them again. I couldn’t eat them for several years, but recently I have no problems. It’s amazing how our bodies change outside and inside through the years. I’ve never tried avocados fried, or baked but yours do look really, really good! Crispy on the outside and soft and creamy on the inside sounds perfect! What a nice way for Ro-jiro to say that they weren’t his favorite. 🙂
This is the first time I am hearing someone with a reaction towards avocados. Good to know. Thee really are all kinds of food intolerances out there and as we age, some foods that have never bothered us before now make us sick. That’s really too bad and the only way to not feel sick is to avoid the food totally. Glad to hear you are finally able to eat avocados again. These are quite fun to make as they are so different. I hope you enjoy them. Ro-Jiro certainly has a way with words. 😉
These look scrumptious! Happy New Year, Biren! 🙂
Thanks Haruna and happy New Year to you! 🙂
I love avocado and had my first taste of it in Honolulu airport – avocado and prawn salad, and I loved it ever since. My kids will happily give this a pass. What an interesting way to eat it and I will definitely bookmark this to try. I often leave an overipe banana (practically with a black skin on) in my fruit bowl to encourage the stoned fruits to ripen. I have been using your technique of rice flour and crushed rice crispies as “breadcrumbs” for chicken or fish goujons, and it’s so easy.
Somehow avocado is more of an adult thing but I am sure there are kids out there who enjoy it as well. I hope you will give these a try and let me know what you think. Crushed rice Krispies do make good “breadcrumbs”. They are super crunchy and gluten free. I am glad to hear you found the tip useful. 🙂
Hi! Great blog! I’ve followed it for a while now and I really enjoy looking through all the delicious recipes. 😀 Not having grown up with avocados, it took me a while as well to learn to appreciate them. This looks really interesting – might give it a go one of these days. Thanks!
Happy New Year,
Chris
Thanks for saying “Hi”, Chris! I am glad to hear you enjoy my blog and recipes. I hope you give these avocado fritters a try. They are so different. 🙂
I very much agree on the opinion on avocado… Except for when it is used in guacamole…. Delicious!
I agree Pola. Guacamole is delicious! 😀
I love avocados probably just because I grew up eating it as a sweet treat like shakes, or ice cream. I’ve never had it cooked this way and it’s very interesting. The ingredients are very simple and readily available. I would definitely try it. Thank you, Biren and have a good weekend.
Avocado ice cream? Sounds interesting! May have to develop a recipe for it. 🙂 Have a great weekend, Ray!
I too have only recently tried eating avocado but I can’t say that I like the taste…it is too creamy for me! The way you prepared it might make it more palatable to me! Love the vibrant green of the last pic!
These baked fries look incredible! I can just imagine the sound they make when you bite into them *kkkkkkkkkkkkkrrrrrunch* Avocados were not on my radar until I met hubby – apparently you can’t get away from them in Indonesia and hubby can’t get enough. I never appreciated his love for durians, but avocado love is something we happily share 🙂 At home, we eat avocado and potato salad very often as my family loves it and keep asking for it. When we were in a Dominican neighbourhood in NYC 2 years ago, we ate avocados every single day as they were so cheap, available, HUGE and delicious!!!
This is a recipe I will pass along to my wife who I think will adore this recipe. Well done with the creativity. Mr.CBB
Thanks Mr. CCB for visiting! I hope your wife likes the recipe and will give it a try. 🙂
I’d like to try these with a dip (instead of ketchup) made with mayo (home made preferred) blended with an Indian Marsala or curry spice…Yummy!
I don’t think this will go well with ketchup but mayo dip sounds wonderful!