Avocado Fries With Chipotle Remoulade |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Pesce, Houston’s seafood-centric restaurant. The calories will knock you back on your diet, but so, so good. Having said that, double the recipe because you'd wish you had and the original recipe claims to serve 4...yeah, right! Ingredients:
1 (7 ounce) can chipotle chiles in adobo (i'd reduce this considerably and taste and test while adding more or it will blow your eyes out) |
2 teaspoons lime juice |
1/2 cup mayonnaise |
1/4 cup finely chopped cilantro |
kosher salt |
fresh ground black pepper |
vegetable oil (2 quarts or enough to have a 3-inch depth in pot) |
1 lime, juice of |
2 cups water |
1 cup all-purpose flour |
1 cup panko breadcrumbs |
1 avocado |
kosher salt |
fresh ground black pepper |
lime wedge |
Directions:
1. Place chipotles with adobo sauce and lime juice in a blender and puree until smooth; set aside.
2. 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.
3. Heat vegetable oil in a large pot over high heat until instant read thermometer reaches 350 degrees.
4. While oil is heating up, place all-purpose flour, lime juice mixed with 2 cups water and panko breadcrumbs in 3 separate shallow dishes.
5. 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.
6. Dredge avocado wedges in flour, then dip into lime water, then dredge through breadcrumbs. Make sure each slice is completely coated.
7. 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.
8. Serve with lime wedges and chipotle remoulade.
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