2-3 Medium Avocados (slightly under ripe works best because they are firmer)
2 cups Almond flour (it may not all get used depending on the size of your avocados)
1 tsp. Cayenne
1 tsp. Salt
1 tbsp. Garlic Powder
2 Eggs, beaten
Oil (your choice) for pan frying
Sriracha Mayo: 1/2 cup mayo and 2-3 tbsp. sriracha
*** Swap out the almond flour with fine, crushed pork rinds if you prefer
Begin by slicing you avocados in half and removing the pits. Then peel the skin off of each of the halved avocados carefully.
Take a knife and cut about 1" slices or so. Set the avocado aside.
In a shallow dish (like a pie plate) combine the almond flour, cayenne, salt, and garlic powder. In another bowl, add the two eggs and beat well. Prepare a plate or baking sheet with parchment paper.
Take each avocado slice and dip it in the egg. Then in the almond meal. If you want a nice coating you make want to repeat this step. TIP If you feel like the breading is heavy and isn't sticking well carefully use your fingers to press the almond mixture onto the avocado.
Set each dipped avocado onto the parchment paper. Repeat with all avocado slices.
Freeze for 20-30 minutes. You want the outside coating to be fairly adhered to the avocado. If you begin frying to early, the breading may fall off the avocado.
Preheat a shallow pan (medium-high heat) and begin heating the oil. The oil should be a few inches up the side of the shallow pan and should not smoke. Please be safe while frying!
Pan fry each side of the avocado slice (I like to test one out to start and adjust the temperature as needed). Time will vary depending on your oil temperature. They should take a few minutes approximately for each side. Serve with a side of sriracha mayo for a spicy flavorful kick!