Avocado Fries

When I first saw this recipe I thought it was so off-the-wall, I just had to try it. My conclusion:  the author of this recipe was smoking something when he created it.  Honestly, I couldn’t decide if I liked the avocado fries or not.  It’s not that they are bad – they aren’t.  They are just different.  My main issue with the avocado fries was the contrast of the creaminess of the avocado with the crispiness of the Panko crust….it just didn’t work for me in this case.  My avocado may have been a tad too ripe though.  Also, I couldn’t find the right condiment to dip the avocado fries in.  I tried ranch dressing, salsa, and then ketchup.  I liked the ketchup best (but I love ketchup!) and the salsa was ok.  The ranch dressing didn’t do it for me…too much creaminess going on.  I think the chipotle ketchup that was included in the original recipe would be the best choice for the avocado fries.  I wish I would have made it.  I’m including that recipe, although I haven’t tried it.

Avocado Fries

oil for frying
2 avocados (just beginning to ripen)
1 c. flour
1 tsp. each, cumin, coriander, salt & white pepper
2 eggs
1/2 c. milk
1 c. panko (Japanese bread crumbs)

Heat oil to 350 degrees in deep fryer.  Cut each avocado in half,  remove seed,  quarter each half (you’ll have 8 wedges per avocado),  and 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.
Makes 4 servings.

Chipotle Ketchup

2 tbsps. extra virgin olive oil
1 medium onion, diced
3 cloves garlic, diced
1 chiptole pepper, in adobo sauce, chopped
4 roma tomatoes, chopped
1/2 tsp. Chinese Five Spice powder
1/4 c. cider vinegar
1/2 c. light brown sugar

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.


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