Recipe by venus2
I have a girlfriend who insists that anything can be deep fried. It's a Southern thang. Well these are delicious. Your friends will love them. Easy on the habanero if you're a wimp!
- 1 quart oil (for frying)
- 2 avocados, just beginning to ripen
- 1 cup flour
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- white pepper
- 2 eggs
- 1⁄2 cup milk
- 1 cup breadcrumbs (Japanese if you can find them)
- 2 tablespoons olive oil
- 1 medium chopped onion
- 4 garlic cloves, minced
- 1 small habanero pepper
- 1 large red bell pepper, seeded & chopped
- 4 roma tomatoes, seeded & chopped
- 1 bay leaf
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 3⁄4 cup cider vinegar
- 1⁄2 cup packed brown sugar
Directions See How It's Made
- Prepare ketchup (can be up to 1 day in advance); set aside.
- Heat oil in deep fryer to 350 degrees.
- Cut avocados in half lengthwise and remove seeds.
- Carefully slice each one into 4 wedges and remove skin.
- Combine flour, cumin, chili powder, salt and pepper in small bowl.
- Whisk eggs and milk together in second bowl.
- Dredge avocados in flour, dip into egg mix to coat.
- Coat each wedge in breadcrumbs.
- Deep-fry until golden brown.
- Drain on paper towels.
- Serve with Habanero Ketchup (recipe follows).
- Heat oil in heavy (non-reactive) saucepan on medium heat; sauté onion and garlic until onion is soft.
- Add peppers and tomatoes; sauté until peppers are tender.
- Add bay leaf, allspice, cinnamon, cloves, sugar and vinegar; simmer until mix is very soft.
- Remove bay leaf and puree; return to saucepan and simmer 5 minutes.
- Add salt to taste, cover and refrigerate.
- Keeps 1 week in fridge.