Avocado Fries with Homemade Chorizo Mayo

Do you love avocado? Avocado gives more more benefits to our body. It sustain the nutrition that we need. So the avocado now get into the fries.

Heres the recipe for Avocado Fries

avocado fries - 2 ways

yields: 4 servings 

ingredients

2 large haas avocados, ripe but firm

1 large egg white 

3 tablespoons water, at room temperature

use either seasonings listed

Breading Mix 1 

1 cup panko bread crumbs or semolina

1 teaspoon fine grain sea salt

1 teaspoon garam masala 

1/2 teaspoon black pepper, freshly ground

1 tablespoon fresh parsley or cilantro, chopped 

Breading Mix 2

1 cup panko bread crumbs or semolina

1 teaspoon fine grain sea salt 

1 teaspoon cayenne pepper 

1/2 teaspoon onion powder

1/2 teaspoon black pepper, freshly ground

1 tablespoon fresh parsley or cilantro, chopped 

vegetable oil for frying (optional) 

1. Cut the avocado in half, remove the pit and cut into wedges. Keep the wedges on a baking sheet lined with parchment paper. 

2. Using a fork, beat the egg white and water in a small bowl. Keep aside until ready to use.

3. To prepare the breading mix (1 or 2) place the ingredients in a medium-sized baking pan or bowl and mix to combine evenly. 

4. Dip each avocado wedge into the egg white to coat evenly. Drain excess egg white back into the bowl. Then coat the avocado wedge in the breading mix lightly on each side by pressing it gently. Prepare all the wedges in the same manner and keep on a sheet of parchment paper lined baking sheet until ready to cook.

5. To Bake: Place a wire rack at midlevel in the oven and preheat to 450F. Bake one sheet of avocado wedges for 8 to 10 minutes until they turn golden brown and are crispy. Serve immediately.

To Fry: Heat enough vegetable oil in deep pan. When the oil reaches around 350F, the avocados are ready to be cooked. Deep fry the wedges. Fry around 4 pieces at a time if you're using a small pan to fry. The fries are cooked when they are golden brown around 3 to 4 minutes, remove with a slotted spoon, drain excess oil  and place them on a tray lined with absorbent kitchen paper towels to remove any extra oil. Serve immediately. 

Dipping sauce: 

lemon yogurt dip

yields: about 1 cup

ingredients

1 cup plain yogurt (not Greek)

1 tablespoon lemon juice, freshly squeezed

1/2 teaspoon lemon zest, fresh

1/2 teaspoon fine grain sea salt

1/4 teaspoon white pepper, freshly ground

1/2 teaspoon sriracha (or your favorite hot sauce)

1 tablespoon fresh cilantro leaves, chopped 

1. Mix all the ingredients from the yogurt to the sriracha in a small bowl. Transfer to a serving bowl/dish and garnish with the cilantro. Serve with fries. 

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