1/3 Photos of 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.
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Units: US | Metric
- oil (for frying)
- 2 avocados (just beginning to ripen)
- 1 cup flour
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 eggs
- 1/2 cup milk
- 1 cup panko breadcrumbs (Japanese bread crumbs)
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, diced
- 1 chipotle chile in adobo, chopped
- 4 roma tomatoes, chopped
- 1/2 teaspoon Chinese five spice powder
- 1/4 cup cider vinegar
- 1/2 cup light brown sugar
- 1For ketchup, heat olive oil in saucepan and saute onion and garlic for 6 minutes.
- 2Add chipotle pepper and tomatoes, cooking over low for 5 minutes.
- 3Add spices, vinegar and brown sugar, simmer for 8 minutes.
- 4Puree in food processor, add salt to taste.
- 5Heat oil to 350 degrees in deep fryer.
- 6Cut avocado in half, remove seed, quarter each half, gently peel skin away.
- 7Combine flour, cumin, coriander, salt and pepper in flat bowl.
- 8Put Panko in another flat bowl.
- 9Lightly beat eggs and milk, and put in yet another flat bowl.
- 10Dredge avocado slices in flour, then egg mixture, coat with Panko.
- 11Deep fry until golden brown.
- 12Remove from oil and place on paper towels to drain.
- 13Serve with Chipotle Ketchup.
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Nutritional Facts for Avocado Fries With Chipotle Ketchup
Serving Size: 1 (357 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 633.0
- Calories from Fat 243
- Total Fat 27.0 g
- Saturated Fat 4.9 g
- Cholesterol 97.2 mg
- Sodium 851.2 mg
- Total Carbohydrate 86.9 g
- Dietary Fiber 10.2 g
- Sugars 32.0 g
- Protein 14.1 g
The following items or measurements are not included:
chipotle chiles in adobo
Chinese five spice powder