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Avocado Fries With Chipotle Ketchup (recipe)

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today, i tried part of this recipe (posted by some

dude named richard on the cocina-mexicana (

groups) list). i thought it was so off-the-wall, i

just had to try it. and, it was different. honestly,

the avocado fries were not bad. i didn't make the

chipotle ketchup, but tried the avocado fries with

several different condiments (ranch dressing, salsa,

and regular ketchup). i liked ketchup the best, but

salsa was ok too. i think the chipotle ketchup would

be a better choice. so, if you have an abundance of

avocados and want to try something different, this is

the recipe for you. :)

 

Avocado Fries With Chipotle Ketchup

 

oil for frying

2 avocados (just beginning to ripen)

1 c. flour

1 tsp. each, cumin, coriander, salt & white pepper

2 eggs

1/2 c. milk

1 c. panko (Japanese bread crumbs)

2 tbsps. extra virgin olive oil

1 medium onion, diced

3 cloves garlic, diced

1 chiptole pepper, in adobo sauce, chopped

4 roma tomatoes, chopped

1/2 tsp. Chinese Five Spice powder

1/4 c. cider vinegar

1/2 c. light brown sugar

 

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.

 

Makes 4 servings.

 

 

 

 

 

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