Equipment:
Cast Iron Pan/Frying Pan, Cutting Board, Knife, Plates, Paper Towel, Small Bowl, Spoon
Ingredients:
Avocado – 1 (just about to be ripe)
Panko – About 1/2 Cup
Flour – About 1/2 Cup
Coriander – 1/2 Teaspoon
Cumin – 1/2 Teaspoon
Salt – 1/2 Teaspoon
Egg- 1
Vegetable Oil – About 1/2 Cup (enough to fill the bottom of the pan)
Chipotle Mayo:
Mayo – 1 Tablespoon
Sour Cream – 1 Tablespoon
Chipotle Seasoning – 1 Tablespoon (until it tastes good)
Salt – A few shakes
Hot Sauce – 1 to 2 Drops
Directions:
- Divide the avocado into about 8 slices. First cut the avocado in half the long way, remove the core, then cut it into 4 pieces on each side the long way. Remove the skin.
- Mix the flour, coriander, cumin and salt together and place them on a plate.
- Add the panko to a separate plate.
- Scramble the egg in a small bowl.
- Pour the oil into the frying pan and turn the stove to medium low heat.
- Use the F.E.P. method to coat the avocado slices (flour, egg, panko).
- Check to see if the oil is hot enough by placing a small amount of batter into the oil and seeing if it bubbles. If it does the oil is ready.
- Fry the battered avocado for about 3 minutes per side. Keep a close eye on the avocado and as soon as you see one side browning flip the avocado to the other side to brown.
- Once all sides of the avocado have crisped up transfer them to a paper towel lined plate and let cool.
- Make the chipotle mayo by thoroughly mixing all the ingredients together.
- Enjoy the crispy avocado fries with the creamy chipotle mayo!