CRISPY BAKED AVOCADO FRIES
Up your appetizer or snack game with this quick and easy recipe for crispy avocado fries baked to golden brown perfection.
Provided by Kelly Senyei
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a shallow dish, whisk together the flour with the Tajin seasoning (optional). In a second shallow dish, whisk together the eggs. Add the breadcrumbs to a third shallow dish.
- Pit, peel and slice the avocados into 1/2-inch wedges. Squeeze the lime juice on top of the avocado slices to coat them.
- Dredge the avocado slices in the flour mixture, shaking off any excess, then dip them in the eggs and then into the breadcrumbs, coating the avocado slices on all sides.
- Arrange the breaded avocado slices on the baking sheet then spray them with cooking spray.
- Bake the avocado fries for 10 minutes, flip them once and spray them again with the cooking spray then bake them an additional 10 to 15 minutes until they're golden brown.
- Serve the fries with your choice of dipping sauces.
Nutrition Facts : Calories 343 kcal, Carbohydrate 39 g, Protein 10 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 82 mg, Sodium 204 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving
AVOCADO FRIES WITH HABANERO KETCHUP
I have a girlfriend who insists that anything can be deep fried. It's a Southern thang. Well these are delicious. Your friends will love them. Easy on the habanero if you're a wimp!
Provided by venus2
Categories Tropical Fruits
Time 40m
Yield 4 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 2586.8, Fat 245.3, SaturatedFat 33.2, Cholesterol 97.3, Sodium 285.7, Carbohydrate 91.4, Fiber 11.7, Sugar 34.6, Protein 14.9
AVOCADO FRIES
Provided by Food Network
Categories side-dish
Time 10m
Yield Makes 24 large fries, about 6 servings
Number Of Ingredients 7
Steps:
- If not serving avocado fries immediately, preheat oven to 200 degrees F. Line a baking sheet with paper towels.
- Place flour in a wide, shallow bowl and panko in another wide, shallow bowl. In a small bowl, whisk together eggs and water.
- In a deep, medium saucepan, heat 1 inch of oil to 375 degrees F, or until a few panko bits bubble vigorously when added.
- Meanwhile, halve avocados lengthwise, remove pit, and slice each half into 4 wedges. Peel away skin, and coat each slice, one by one, in flour, shaking off excess. Dip in egg wash, then panko, gently pressing breadcrumbs on sides to coat. Place avocados on large cutting board or plate.
- When oil is hot, fry 3 to 4 avocado slices at a time until golden brown, about 30 seconds. Gently transfer with tongs to paper towel-lined baking sheet and sprinkle generously with salt. Place baking sheet in oven to keep warm, or serve immediately with lemon slices and salsa or other condiments, if desired. Repeat with remaining avocado slices.
AVOCADO FRIES
If you're trying to get the kiddos to eat "green things," give this recipe a try. I coat sliced avocado in ranch seasoning mix, followed by panko breadcrumbs for crunch, and then bake them up. I serve them with a creamy cilantro-lime sauce for dipping.
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
SMOKY RED HOT KETCHUP!
Make and share this Smoky Red Hot Ketchup! recipe from Food.com.
Provided by Rita1652
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender and blend till smooth.
- Serve as you wish.
Nutrition Facts : Calories 33.1, Fat 0.1, Sodium 334.2, Carbohydrate 7.5, Fiber 0.1, Sugar 6.8, Protein 0.5
AVOCADO FRIES WITH CHIPOTLE KETCHUP
These were very tasty, I didn't have the panko so I used my own seasoned bread crumbs. I don't think it made any difference. I served them with chicken.
Provided by Dancer
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 633, Fat 27, SaturatedFat 5, Cholesterol 97.3, Sodium 851.2, Carbohydrate 86.9, Fiber 10.3, Sugar 32.1, Protein 14.2
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