Baked Avocado Fries With Chipotle Cream
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
16 wedges
- Serves:
- 4
ingredients
- 59.14 ml flour
- 4.92 ml kosher salt
- 2 large eggs, beaten
- 295.73 ml panko breadcrumbs (Japanese bread crumbs)
- 2 avocados, pitted, peeled, and sliced into 1/2-in . wedges (firm-ripe medium sized)
-
SAUCE
- 59.14 ml sour cream
- 59.14 ml mayonnaise
- 4.92 ml lime juice
- 4.92 ml chipotle hot sauce (add more to taste to make sauce spicier)
- 4.92 ml fresh cilantro, chopped finely
directions
- 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.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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