Avocado Fries With Chipotle Ketchup Recipes

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AVOCADO FRIES WITH CHIPOTLE KETCHUP



Avocado Fries With Chipotle Ketchup image

These were very tasty, I didn't have the panko so I used my own seasoned bread crumbs. I don't think it made any difference. I served them with chicken.

Provided by Dancer

Categories     Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

oil (for frying)
2 avocados (just beginning to ripen)
1 cup flour
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1 teaspoon white pepper
2 eggs
1/2 cup milk
1 cup panko breadcrumbs (Japanese bread crumbs)
2 tablespoons extra virgin olive oil
1 medium onion, diced
3 cloves garlic, diced
1 chipotle chile in adobo, chopped
4 roma tomatoes, chopped
1/2 teaspoon Chinese five spice powder
1/4 cup cider vinegar
1/2 cup light brown sugar

Steps:

  • For ketchup, heat olive oil in saucepan and saute onion and garlic for 6 minutes.
  • Add chipotle pepper and tomatoes, cooking over low for 5 minutes.
  • Add spices, vinegar and brown sugar, simmer for 8 minutes.
  • Puree in food processor, add salt to taste.
  • Heat oil to 350 degrees in deep fryer.
  • Cut avocado in half, remove seed, quarter each half, gently peel skin away.
  • Combine flour, cumin, coriander, salt and pepper in flat bowl.
  • Put Panko in another flat bowl.
  • Lightly beat eggs and milk, and put in yet another flat bowl.
  • Dredge avocado slices in flour, then egg mixture, coat with Panko.
  • Deep fry until golden brown.
  • Remove from oil and place on paper towels to drain.
  • Serve with Chipotle Ketchup.

Nutrition Facts : Calories 633, Fat 27, SaturatedFat 5, Cholesterol 97.3, Sodium 851.2, Carbohydrate 86.9, Fiber 10.3, Sugar 32.1, Protein 14.2

AVOCADO FRIES WITH HABANERO KETCHUP



Avocado Fries With Habanero Ketchup image

I have a girlfriend who insists that anything can be deep fried. It's a Southern thang. Well these are delicious. Your friends will love them. Easy on the habanero if you're a wimp!

Provided by venus2

Categories     Tropical Fruits

Time 40m

Yield 4 serving(s)

Number Of Ingredients 22

1 quart oil (for frying)
2 avocados, just beginning to ripen
1 cup flour
1 teaspoon ground cumin
1 teaspoon chili powder
salt
white pepper
2 eggs
1/2 cup milk
1 cup breadcrumbs (Japanese if you can find them)
2 tablespoons olive oil
1 medium chopped onion
4 garlic cloves, minced
1 small habanero pepper
1 large red bell pepper, seeded & chopped
4 roma tomatoes, seeded & chopped
1 bay leaf
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
3/4 cup cider vinegar
1/2 cup packed brown sugar

Steps:

  • Prepare ketchup (can be up to 1 day in advance); set aside.
  • Heat oil in deep fryer to 350 degrees.
  • Cut avocados in half lengthwise and remove seeds.
  • Carefully slice each one into 4 wedges and remove skin.
  • Combine flour, cumin, chili powder, salt and pepper in small bowl.
  • Whisk eggs and milk together in second bowl.
  • Dredge avocados in flour, dip into egg mix to coat.
  • Coat each wedge in breadcrumbs.
  • Deep-fry until golden brown.
  • Drain on paper towels.
  • Serve with Habanero Ketchup (recipe follows).
  • Heat oil in heavy (non-reactive) saucepan on medium heat; sauté onion and garlic until onion is soft.
  • Add peppers and tomatoes; sauté until peppers are tender.
  • Add bay leaf, allspice, cinnamon, cloves, sugar and vinegar; simmer until mix is very soft.
  • Remove bay leaf and puree; return to saucepan and simmer 5 minutes.
  • Add salt to taste, cover and refrigerate.
  • Keeps 1 week in fridge.

Nutrition Facts : Calories 2586.8, Fat 245.3, SaturatedFat 33.2, Cholesterol 97.3, Sodium 285.7, Carbohydrate 91.4, Fiber 11.7, Sugar 34.6, Protein 14.9

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