Best Avocado Fries With Chipotle Ketchup Recipes

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.

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.

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.

CHIPOTLE KETCHUP

Steps:

• On medium low heat, cook the diced onion in the olive oil in a medium-sized pot just until the onions start to brown a bit on the ends.
• Add the tomatoes and their juice to the pot, crushing the tomatoes with the back of a spoon.
• Stir in the rest of the ingredients, bring to a boil and then simmer for an hour, stirring occasionally.
• After an hour, puree the mixture, and then continue to cook on low heat until it reaches your desired thickness.

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.