Avocado Fries With Habanero Ketchup Recipes

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

AVOCADO FRIES WITH LIME DIPPING SAUCE

Avocado Fries with Lime Dipping Sauce image

Avocado fries are made with sliced avocado, coated with crispy panko breadcrumbs and air fried until crisp and golden. So easy to make, if you don't have an air fryer you can also bake them!

Provided by Gina

Categories Appetizer Snack

Time 15m

Number Of Ingredients 9

Ingredients

8 ounces 2 small avocados, peeled, pitted and cut into 16 wedges
1 large egg (lightly beaten)
3/4 cup panko breadcrumbs (I used gluten-free)
1 1/4 teaspoons lime chili seasoning salt (such as Tajin Classic)
1/4 cup 0% Greek Yogurt
3 tablespoons light mayonnaise
2 teaspoons fresh lime juice
1/2 teaspoon lime chili seasoning salt (such as Tajin Classic)
1/8 teaspoon kosher salt

Steps:

Preheat the air-fryer 390F degrees.
Place egg in a shallow bowl. On another plate, combine panko with 1 teaspoon Tajin.
Season avocado wedges with 1/4 teaspoon Tajin. Dip each piece first in egg, and then in panko.
Spray both sides with oil then transfer to the air fryer and cook 7 to 8 minutes turning halfway. Serve hot with dipping sauce.
Preheat the oven 425F, follow directions above and bake on a sheet pan until golden and crisp, 10 to 15 minutes.

Nutrition Facts : ServingSize 4 fries, 2 tbsp sauce, Calories 197 kcal, Carbohydrate 15 g, Protein 7 g, Fat 12.5 g, SaturatedFat 2 g, Cholesterol 94.5 mg, Sodium 521.5 mg, Fiber 4 g, Sugar 1.5 g

AVOCADO FRIES WITH CHIPOTLE KETCHUP

Avocado Fries With Chipotle Ketchup image

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

Ingredients

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

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

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