Avocado Fries With Chipotle Ketchup Food

BAKED AVOCADO FRIES

Baked Avocado Fries image

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

Ingredients

Avocado oil spray
1 large Haas avocado (ripe but firm (not very soft))
1/2 cup almond meal (or breadcrumbs)
1/2 teaspoon Diamond Crystal kosher salt
1/2 teaspoon garlic granules
1/2 teaspoon chili powder
1 egg
1/4 cup avocado oil mayonnaise
2 tablespoons sour cream
1 teaspoon chipotle pepper sauce

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

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

Ingredients

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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