Baked Avocado Fries With Chipotle Cream Recipes

Steps:

• Preheat oven to 450.
• Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet. Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes). Cool and eat with sauce.
• Sauce: Mix all ingredients and chill in refrigerator. Dip fries in sauce, or if you want to make the platter prettier, drizzle fries with sauce and sprinkle plate with additional chopped cilantro.

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the flour and ranch mix in a shallow dish. Whisk the eggs in another shallow dish. Stir together the panko, 1 teaspoon salt and 1/2 teaspoon pepper in a third shallow dish.
• Cut the avocados in half and remove the pits. Cut each half in half again and remove the peel. Cut the quarters into thirds. (Each avocado will have 12 slices.)
• Working one at a time, dredge the avocado slices in the flour mixture, followed by the eggs and then the panko. Place on the prepared baking sheet. Coat the avocado slices with cooking spray and bake, turning halfway through and coating with more cooking spray, until golden brown, 16 to 18 minutes.
• Meanwhile, stir together the sour cream, mayonnaise, garlic powder, lime zest, lime juice and cilantro in a small bowl. Season with salt and pepper. Serve the sauce with the avocado fries.

Steps:

• Place chipotles with adobo sauce and lime juice in a blender and puree until smooth; set aside.
• 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.
• Heat vegetable oil in a large pot over high heat until instant read thermometer reaches 350 degrees.
• While oil is heating up, place all-purpose flour, lime juice mixed with 2 cups water and panko breadcrumbs in 3 separate shallow dishes.
• 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.
• Dredge avocado wedges in flour, then dip into lime water, then dredge through breadcrumbs. Make sure each slice is completely coated.
• 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.
• Serve with lime wedges and chipotle remoulade.