Avocado Fries
By Chef John Ash
This may sound like an unlikely recipe but in parts of South America, it’s a favorite street food. You can make a fast aioli by simply stirring in some finely chopped garlic and paprika into store bought mayonnaise. Delicious with any of the Sonoma-Cutrer Chardonnays but especially The Cutrer Chardonnay.
Serves 4
Total Time 1 hour
Prep Time 15 mins
Difficulty Level Medium
Ingredients
2 cups vegetable oil for frying (avocado fries)
1 large firm ripe avocado (avocado fries)
1/2 cup flour seasoned generously with salt and pepper (avocado fries)
1 large egg beaten with 2 tablespoons water (avocado fries)
2 medium limes (avocado fries)
1 cup panko bread crumbs (avocado fries)
2/3 cup extra virgin olive oil (smoked paprika aioli)
1/3 cup canola oil (smoked paprika aioli)
4 large chopped garlic cloves (smoked paprika aioli)
2 large egg yolks (smoked paprika aioli)
4 tsps lemon juice (smoked paprika aioli)
1 tsp smoked paprika (smoked paprika aioli)
2 tsps tomato paste (optional) (smoked paprika aioli)
salt and freshly ground pepper to taste (smoked paprika)
Directions
Make for Avocado Fries: Heat the oil in a small saucepan to 375 degrees.
Leaving skin on the avocado cut it into quarters lengthwise. Discard seed, peel and cut each quarter in half lengthwise for a total of 8 wedges.
Place seasoned flour on a small plate. In a small bowl combine the egg mixture with the juice of one of the limes. Cut the other lime into 6 wedges.
Place the panko on another small plate. Dredge the avocado wedges first in the flour and shake off any excess.
Then, dip into the egg mixture and finally into the panko to nicely coat. Fry the wedges until golden brown, about 3 minutes.
Remove and drain briefly on paper towels. Serve immediately with the lime wedges and the smoked paprika aioli.
Make for Smoked Paprika Aioli: Stir both oils together. Add the garlic, yolks and lemon juice to a blender and pulse to form a smooth paste.
With blender running slowly drizzle in oil until it forms a thick mayonnaise. Add smoked paprika and tomato paste and pulse to combine.
Season to taste with salt and pepper. Let mixture stand for at least 30 minutes before serving for flavors to develop.
Can be stored covered and refrigerated for up to 3 days.
