Go To French Fries With Avocado Oil Recipe By Tasty

CLASSIC FRENCH FRIES RECIPE BY TASTY

Steps:

• Fill a large, high-walled skillet with canola oil to a depth of about ½ inch. Heat over medium-high heat until the oil temperature reaches 300°F (150°C).
• Peel the potato and cut into ½-inch (1-cm) batons. Dry the potato thoroughly with paper towels.
• Working in batches to avoid overcrowding the pan, par-fry the fries in the hot oil for about 5 minutes, or until lightly browned and tender. Use a slotted spoon to transfer the fries to a paper-towel lined baking sheet to drain. Season with salt.
• Increase the oil temperature to 375°F (190˚C).
• Return the fries to the hot oil and fry until golden brown and crispy, 3-5 minutes.
• Use a slotted spoon to transfer the fries back to the paper towel-lined baking sheet to drain. Season with salt and pepper.
• Serve immediately.
• Enjoy!

FRENCH FRIES 3 WAYS RECIPE BY TASTY

Steps:

• Make the fries: Fill a large bowl with cold water and 1 tablespoon of lemon juice. Peel the potatoes and slice into ¼-inch (6 mm) thick strips about 3 inches (7 cm) long. Transfer the slices to the cold water as you go.
• Rinse the fries by running more cold water into the bowl until the water turns clear, rinsing off any excess starch. Fill the bowl with water and add the remaining tablespoon of lemon juice, then chill in the refrigerator for 30 minutes.
• In a large heavy-bottomed pan, heat 2-3 inches (5-7 cm) of oil over medium-low heat until it reaches 325°F (165°C). Line 2 baking sheet with thick paper, such as brown paper grocery bags.
• Drain the fries, then dry completely using a kitchen towel.
• Cook the potatoes in the hot oil for 6-8 minutes, or until soft and slightly golden in color. Remove the fries from the oil using a wire mesh skimmer and transfer to the prepared baking sheets to drain. Let stand at room temperature for 15-20 minutes.
• Increase the oil temperature to 375°F (190°C). Return the fries to the oil and cook for another 2-3 minutes, or until the golden brown and crispy. Drain on clean paper bags. Season with the salt.
• Serve the fries in cones of parchment paper topped with your sauce of choice.
• For the curry ketchup: Heat the olive oil a medium saucepan over medium-high heat. When the oil is shimmering, add the onion and cook until soft and translucent, about 2 minutes. Season with the salt. Add the garlic and cook for another minute, until fragrant. Add the curry powder, paprika, chili powder, and cinnamon and cook for 30 seconds, until the spices are fragrant and toasted.
• Add the ketchup, Worcestershire sauce, apple cider vinegar, and honey and bring to a simmer. Reduce the heat to medium, cover, and simmer for 15 minutes, stirring occasionally. Remove the pot from the heat and let the curry ketchup cool slightly.
• Transfer the ketchup to a tall, narrow container. Using an immersion blender, purée the mixture until smooth, about 3 minutes. Let the mixture cool completely, then thin with water, 1 tablespoon at a time, until you your desired consistency is reached. The curry ketchup can be made up to 1 day before serving. To serve, top the fries with the curry ketchup, mayonnaise, and chopped onion.
• For the garlic chipotle mayo: Cook the garlic cloves in a small, dry skillet over medium-high heat until the cloves are golden with some black spots, about 9 minutes.
• Transfer the garlic to a food processor, along with mayonnaise, lemon juice, chipotle peppers, and salt. Process until combined. Chill in the refrigerator for at least 1 hour. The roasted garlic chipotle mayo can be made up to 1 day before serving. To serve, top the fries with the garlic chipotle mayo.
• Make the pesto mayo: In a medium bowl, whisk together the mayonnaise, pesto, and lemon juice until well combined. Cover and chill in the refrigerator for at least 30 minutes. The pesto mayo can be made up to 1 day before serving. To serve, top the fries with the pesto mayo.
• Enjoy!

GO-TO FRENCH FRIES WITH AVOCADO OIL RECIPE BY TASTY

Steps:

• Peel potatoes and cut them into sticks (french fry shape). Place in a bowl.
• Pour avocado oil into the same bowl and mix until potatoes are coated in oil.
• Sprinkle salt to taste into the same bowl and mix well.
• Spray a baking sheet with cooking spray and cook in the oven for 10 minutes at 350°F or until golden brown.
• Serve.
• Enjoy!

AVOCADO FRIES RECIPE BY TASTY

Steps:

• Slice the avocados in half, and then slice lengthwise into wedges.
• Mix the bread crumbs with the cayenne pepper and salt.
• Roll the slices in flour, then in the whisked eggs, then in the breadcrumbs.
• Place the slices on wax paper on a baking sheet. Spray well with cooking spray. Add a sprinkle of black pepper if desired.
• Bake for approximately 12 minutes at 400˚F (205˚C). Flip all the way through and re-spray.
• Serve with your favorite dipping sauce!
• Enjoy!

AVOCADO FRIES

Steps:

• If not serving avocado fries immediately, preheat oven to 200 degrees F. Line a baking sheet with paper towels.
• Place flour in a wide, shallow bowl and panko in another wide, shallow bowl. In a small bowl, whisk together eggs and water.
• In a deep, medium saucepan, heat 1 inch of oil to 375 degrees F, or until a few panko bits bubble vigorously when added.
• Meanwhile, halve avocados lengthwise, remove pit, and slice each half into 4 wedges. Peel away skin, and coat each slice, one by one, in flour, shaking off excess. Dip in egg wash, then panko, gently pressing breadcrumbs on sides to coat. Place avocados on large cutting board or plate.
• When oil is hot, fry 3 to 4 avocado slices at a time until golden brown, about 30 seconds. Gently transfer with tongs to paper towel-lined baking sheet and sprinkle generously with salt. Place baking sheet in oven to keep warm, or serve immediately with lemon slices and salsa or other condiments, if desired. Repeat with remaining avocado slices.

AVOCADO FRIES WITH HABANERO KETCHUP

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.