AVOCADO FRIES WITH CHIPOTLE KETCHUP
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
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
AVOCADO FRIES WITH CHIPOTLE REMOULADE
From Pesce, Houston's seafood-centric restaurant. The calories will knock you back on your diet, but so, so good. Having said that, double the recipe because you'd wish you had and the original recipe claims to serve 4...yeah, right!
Provided by gailanng
Categories Avocado
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place chipotles with adobo sauce and lime juice in a blender and puree until smooth; set aside.
- Place mayonnaise in a medium bowl. Whisk in 1/3 of chipotle mixture at a time, tasting between each addition for spiciness (you may not want to use all of chipotle puree). Add cilantro and season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
- Heat vegetable oil in a large pot over high heat until instant read thermometer reaches 350 degrees.
- While oil is heating up, place all-purpose flour, lime juice mixed with 2 cups water and panko breadcrumbs in 3 separate shallow dishes.
- Cut avocado in quarters lengthwise. Remove wedges from pit and peel off skin. Cut each quarter in half so you have 8 wedges total. Season with salt and pepper.
- Dredge avocado wedges in flour, then dip into lime water, then dredge through breadcrumbs. Make sure each slice is completely coated.
- Once oil has reached 350 degrees, fry breaded slices for about 3 minutes, or until lightly browned. Remove avocados from oil using a slotted spoon and place on a paper towel-lined plate to drain.
- Serve with lime wedges and chipotle remoulade.
Nutrition Facts : Calories 419, Fat 18.9, SaturatedFat 2.9, Cholesterol 7.6, Sodium 414.9, Carbohydrate 55.8, Fiber 5.5, Sugar 4.2, Protein 8.2
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
CHIPOTLE REMOULADE
Make and share this Chipotle remoulade recipe from Food.com.
Provided by acid.
Categories < 15 Mins
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a blender, puree chipotle and lime juice until smooth.
- Whisk chipotle mixture into mayonnaise 1/3 at a time.
- You may not use all of the chipotle depending on spiciness.
- Stir in cilantro, salt and pepper.
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5/5 (1)Total Time 30 minsCategory SnackCalories 522 per serving
- Prepare a sheet pan with 1 tablespoon of olive oil or avocado oil and spread evenly across pan. Set aside.
- Slice avocados in half and remove the pit. Depending on the size of the avocados, slice either lengthwise or crosswise. Each piece should be about ¼” thick. Place into a medium size bowl and squeeze fresh lime juice over the avocado slices. Set aside.
- Separately place flour, egg whites and panko bread crumbs into three separate medium-sized bowls.
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- Pre-heat oven to 400 Degrees F. Pour 1 tablespoon oil in sheet tray or baking dish; set aside.Squeeze fresh lime juice on avocado slices to preserve their color while baking (this step is optional). Season with salt, pepper. Dredge in flour then dip in egg and coat in panko breadcrumbs. Be sure the avocado slices are coated very well in the panko.
- Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with cooking spray. This will help the avocado slices crisp in the oven.
- bake for 15 minutes or until the avocados are golden and crispy. If desired, more oil can be drizzle while they are baking for additional crispness.
- Serve with my chipotle dipping sauce (get the recipe here) or with ranch, ketchup, or your favorite dip!
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