Best Avocado Fries With Chipotle Ketchup Recipes

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.

AVOCADO FRIES WITH HABANERO KETCHUP

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.