Firm avocados perfect for fries
April 26, 2012, Thursday
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Print Edition
Print Edition
OFTENTIMES when buying avocados in the market, we find them firm-ripe, not soft-ripened that can be eaten right away. These firm avocados are perfect for making avocado fries. If you have a left-over baguette, leave it in a paper bag and let it harden (2-3 days). Then crumble the baguette, season bread crumbs to taste with dry herbs, sea salt and black pepper. Keep in a jar.
Avocado fries
Ingredients: 2 firm-ripe avocados; 1/4 cup rice flour; 2 eggs; 1 tbsp milk; 1 cup of homemade bread crumbs; 1/2 lemon; canola or peanut oil for frying; sea salt; freshly ground black pepper
Preparation:
1. Beat eggs with 1 tbsp milk. Prepare rice flour, egg mixture and bread crumbs in 3 separate shallow dishes.
2. Half the avocado, twist open and remove the pit. Remove the avocado flesh with a large spoon and slice each half into 3-4 wedges. Place avocado wedges on a plate and squeeze lemon juice over them to prevent oxidation. Sprinkle with sea salt and freshly ground black pepper on all sides.
3. Dip avocado wedges first in rice flour and shake off excess. Dip into egg mixture, then coat in bread crumbs. Place the coated avocado wedges in a single layer on a plate.
4. In a medium pot, heat canola or peanut oil on medium-high heat. Test the oil by dipping a single chopstick into the hot oil. When the chopstick sizzles with bubbles rising up to the oil surface, the oil is ready for deep frying. Fry the avocado 3-4 wedges at a time until deep golden brown, about 45 seconds to a minute. Transfer fried avocados to a paper towel-lined plate. Sprinkle with salt and pepper to taste.
Roasted red pepper aioli
Ingredients: 1 roasted red pepper (jar type), chopped; 6 tbsp mayonnaise; 1/2 tsp Dean & Deluca dried fine herbs (or thyme, tarragon and parsley); pinch of dried summer savory; squeeze of fresh lemon; sea salt; freshly ground black pepper; a squeeze of honey (optional)
Preparation: In a small mixing bowl, mix mayonnaise, chopped roasted pepper, dried herbs, squeeze of lemon, honey and salt and pepper to taste. Refrigerate until ready to use.
Contact Stephanie & Jesse at artisanfoodsinc@gmail.com.
Avocado fries
Ingredients: 2 firm-ripe avocados; 1/4 cup rice flour; 2 eggs; 1 tbsp milk; 1 cup of homemade bread crumbs; 1/2 lemon; canola or peanut oil for frying; sea salt; freshly ground black pepper
Preparation:
1. Beat eggs with 1 tbsp milk. Prepare rice flour, egg mixture and bread crumbs in 3 separate shallow dishes.
2. Half the avocado, twist open and remove the pit. Remove the avocado flesh with a large spoon and slice each half into 3-4 wedges. Place avocado wedges on a plate and squeeze lemon juice over them to prevent oxidation. Sprinkle with sea salt and freshly ground black pepper on all sides.
3. Dip avocado wedges first in rice flour and shake off excess. Dip into egg mixture, then coat in bread crumbs. Place the coated avocado wedges in a single layer on a plate.
4. In a medium pot, heat canola or peanut oil on medium-high heat. Test the oil by dipping a single chopstick into the hot oil. When the chopstick sizzles with bubbles rising up to the oil surface, the oil is ready for deep frying. Fry the avocado 3-4 wedges at a time until deep golden brown, about 45 seconds to a minute. Transfer fried avocados to a paper towel-lined plate. Sprinkle with salt and pepper to taste.
Roasted red pepper aioli
Ingredients: 1 roasted red pepper (jar type), chopped; 6 tbsp mayonnaise; 1/2 tsp Dean & Deluca dried fine herbs (or thyme, tarragon and parsley); pinch of dried summer savory; squeeze of fresh lemon; sea salt; freshly ground black pepper; a squeeze of honey (optional)
Preparation: In a small mixing bowl, mix mayonnaise, chopped roasted pepper, dried herbs, squeeze of lemon, honey and salt and pepper to taste. Refrigerate until ready to use.
Contact Stephanie & Jesse at artisanfoodsinc@gmail.com.
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