Avocado Fries With Habanero Ketchup Food

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.

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 WITH CHIPOTLE KETCHUP

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.