Avocado Fondue Recipes

AVOCADO FONDUE

Steps:

• Melt the butter in the fondue pot and add the onion. Saute gently until soft.
• Stir in flour and cook for 2-3 minutes. Remove from heat, add milk, cream, salt, pepper, lemon juice and avocado, do not allow to boil. Add cheese, stir until melted. Blend in brandy.
• Use peeled shrimps for dipping. Serve brown bread and butter separately.

AVOCADO FRIES

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the flour and ranch mix in a shallow dish. Whisk the eggs in another shallow dish. Stir together the panko, 1 teaspoon salt and 1/2 teaspoon pepper in a third shallow dish.
• Cut the avocados in half and remove the pits. Cut each half in half again and remove the peel. Cut the quarters into thirds. (Each avocado will have 12 slices.)
• Working one at a time, dredge the avocado slices in the flour mixture, followed by the eggs and then the panko. Place on the prepared baking sheet. Coat the avocado slices with cooking spray and bake, turning halfway through and coating with more cooking spray, until golden brown, 16 to 18 minutes.
• Meanwhile, stir together the sour cream, mayonnaise, garlic powder, lime zest, lime juice and cilantro in a small bowl. Season with salt and pepper. Serve the sauce with the avocado fries.

AVOCADO-BACON RELISH AND CHEDDAR FONDUE

Steps:

• For the fondue: In a saucepan over medium-high heat, bring the heavy cream to a boil. Reduce the heat to low and stir in the cheese, parsley, and pepper until the cheese blends in. Remove from the heat, stir until smooth. Cover and keep warm.
• For the relish: Split the avocado in half, remove the pit, and spoon the flesh from the skin. Dice into 1/4-inch cubes, toss with the lemon juice, and set aside.
• In small saute pan over high heat, bring the oil to a shimmer, and then add the bacon and shallots, cooking until the shallots are translucent and the bacon is crisp, about 6 minutes.
• Using a slotted spoon, transfer the bacon and shallots from the pan into a bowl. Stir in the vinegar, salt, and sugar, mixing well. Drain excess liquid before serving
• For the creme fraiche: In a bowl, add the creme fraiche, heavy cream, white pepper, hot sauce, and lime juice. Whisk well to blend. Set aside.
• For serving: Place the Sour Cream Potato Cakes (or crostini) on a platter, top with a smear of fondue, a bit of the bacon relish, and a drizzle of creme fraiche.
• In the bowl of a food processor, add the potatoes, eggs, sour cream, flour, and salt.
• Pulse until the mixture is just blended and you don't have chunks. It should look like cooked oatmeal. Do not over-mix or the potatoes will get gummy!
• Heat a good swirl of oil in a nonstick pan or griddle over medium heat.
• Drop a heaping tablespoon of batter into the pan to make bite-sized cakes. Cook the cakes until golden brown and cooked through, about 2 minutes on each side.
• Drain on paper towels. Season with salt.

HEALTHY CHOCOLATE FONDUE

Steps:

• mash the avocado.
• steam and puree the carrots down to 1/4 C.
• warm the coconut oil until it melts.
• add the avocado & carrot purees.
• add sugar, cocoa powder, protein powder, and vanilla.
• whisk until smooth.