Avocado Fries with Habanero Ketchup
Source of Recipe
Mercyteapot
List of Ingredients
1 quart oil (for frying)
2 avocados, just beginning to ripen
1 cup flour
1 teaspoon ground cumin
1 teaspoon chili powder
salt
white pepper
2 eggs
1/2 cup milk
1 cup breadcrumbs (Japanese if you can find them)
Habanero Ketchup:
2 tablespoons olive oil
1 medium chopped onion
4 cloves garlic, minced
1 small habanero pepper
1 large red bell pepper, seeded & chopped
4 roma tomatoes, seeded & chopped
1 bay leaf
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
3/4 cup cider vinegar
1/2 cup packed brown sugar
Recipe
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 & remove seeds. Carefully slice each one into 4 wedges and remove skin.
Combine flour, cumin, chili powder, salt & pepper in small bowl. Whisk eggs & milk together in second bowl.
Dredge avocados in flour, drop into egg mix to coat. Coat each wedge in breadcrumbs. Deep-fry unitl golden brown.
Drain on paper towels.
Serve with Habanero Ketchup. (Recipe follows.)
Heat oil in heavy (non-reactive) saucepan on meduim heat; saute onion & garlic unitl onion is soft. Add peppers and tomatoes; saute until peppers are tender. Add bay leaf, allspice, cinnamon, cloves, sugar & vinegar; simmer until mix is very soft. Remove bay leaf and puree; return to saucepan & simmer 5 minutes. Add salt to tast, cover & refrigerate.
Keeps 1 week in fridge (the ketchup, not the avocado fries!
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