Avocado Fries With Chipotle Remoulade Recipes

AVOCADO FRIES WITH CHIPOTLE REMOULADE

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.

AIR FRYER AVOCADO FRIES

Steps:

• Preheat air fryer to 400 degrees F (200 degrees C).
• Mix flour, pepper, and salt together in a shallow bowl. Beat together egg and water in a second shallow bowl. Place panko in a third shallow bowl.
• Dredge an avocado slice through the flour, shaking off excess. Dip into egg and allow excess to drop off. Finally press slice into panko so both sides are covered. Set on a plate and repeat with the remaining slices.
• Spray avocado slices generously with cooking spray and arrange in the bowl of the air fryer, sprayed-side down. Spray the top side of the avocado slices as well.
• Cook in the preheated air fryer for 4 minutes. Turn avocado slices over and cook until golden, about 3 more minutes.

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 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.

CHIPOTLE REMOULADE

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.

BAKED AVOCADO FRIES WITH CHIPOTLE CREAM

Steps:

• Preheat oven to 450.
• Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet. Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes). Cool and eat with sauce.
• Sauce: Mix all ingredients and chill in refrigerator. Dip fries in sauce, or if you want to make the platter prettier, drizzle fries with sauce and sprinkle plate with additional chopped cilantro.