Avocado Fries With Chipotle Ketchup Food
BAKED AVOCADO FRIES
Marvelously flavorful avocado fries are coated with almond meal, then baked in the oven until hot and creamy.
Provided by Vered DeLeeuw
Categories Snack
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your oven to 450 degrees F. Line a rimmed baking dish with parchment paper and spray the parchment with oil.*
- Cut the avocado lengthwise and twist the halves to separate. Remove the pit with a spoon. With your fingers, gently peel the skin off. Cut the peeled avocado into wedges, as shown in the video below.
- In a small bowl, mix the almond meal, kosher salt, garlic granules, and chili powder.
- In another small bowl, lightly beat the egg.
- Dip each avocado slice in the beaten egg, then dredge it in the seasoned almond meal on all sides. Use one hand for the egg bowl and the second hand for the flour.
- Place the coated avocado fries on the prepared baking sheet. Lightly spray them with avocado oil. Bake until golden, for about 15 minutes.
- Meanwhile, make the dipping sauce by mixing its ingredients in a small bowl.
- Remove the fries to a serving platter. Serve immediately, with the chipotle dipping sauce on the side.
Nutrition Facts : ServingSize 0.25 recipe, Calories 293 kcal, Carbohydrate 8 g, Protein 6 g, Fat 28 g, SaturatedFat 4 g, Sodium 268 mg, Fiber 5 g, Sugar 2 g
AVOCADO FRIES WITH HABANERO KETCHUP
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
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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