fiesta on a plate

As I mentioned last week, I recently had a late-summer vacation in New Hampshire with my friends. One of our traditions is that everybody gets a night to make dinner for the group. This year we had everything from grilled swordfish to vegetarian chili. My friends Wendy & Scott decided to have a Mexican themed night and made roasted potato & pepper tacos along with an awesome black bean & corn salad. I decided to add to the fiesta by making an appetizer with a few of the many avocados we had in the house.

Unfortunately, due to some dilly-dallying (and a few cocktails*), these avocado fries weren’t exactly ready before dinner. Oops. So we ate them as another side dish, but that seemed to work out just fine. The tangy cilantro lemon dressing was a great dip for the crunch-on-the-outside but creamy-on-the-inside fries.

Avocado Fries with Cilantro Lemon Dressing
For the fries:
– 2 avocados
– 2 eggs, beaten
– 1 ½ – 2 cups of breadcrumbs
– 1 teaspoon of cumin
– 1 teaspoon of salt
– 1 ½ teaspoons of pepper
– Vegetable oil (for frying)

For the dipping sauce:
– 5-6 tablespoons of mayonnaise
– 3 tablespoons of fresh cilantro, chopped
– Juice from 1 lemon
– Pepper or cracked red pepper
– Blender

Cut the avocados in half and then slice them vertically into 2 inch pieces. Set them aside. In a bowl, mix together the breadcrumbs, cumin, salt and pepper.

Add an inch or so of vegetable oil to a large, deep skillet and heat on low. When hot (oil should be about 335º) you can start frying.

Dip the avocado slices in the breadcrumb mixture, then in the egg, then back in the breadcrumbs. Shake off the excess and fry for about 3 to 4 minutes, turning once, until they are brown and crispy. Make sure not to crowd the pan with too many fries and watch out of splashing hot oil. Remove them with tongs or a slotted spoon and place on a paper towel-lined plate to cool. Continue this process until all of the pieces of avocado are fried.

To make the dipping sauce, add the mayo, cilantro and lemon juice in a blender and mix until smooth. Season with pepper or cracked red pepper to taste.

Arrange the fries on platter with the dipping sauce, and then eat!

A special shout out to Scott, who not only helped me slice the avocados but also took the great photo above. And — today’s his birthday. Happy Birthday, Scootz!

*By cocktails I mean Whipple-ritas, another vacation tradition … a magical concoction made of limeade, club soda, tequila, beer and limes.


7 Comments on “Ahhvocados”

  1. Caroline says:

    Uhhh I need to make these asap! I’m an avocado fiend, and love the idea of deep frying the slices. Never heard of whipple-ritas, but they sound delicious. I would give one a try just because of the name, ha!

  2. I don’t know it kind of seems wrong to do this to nice creamy avocados. On the other hand, it seems so so so right!

  3. What a delicious idea! I am avocado obsessed.

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