Avocado Fries With Chipotle Remoulade 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

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