Avocado Frites

Side Dishes For Chefs

Avocado Frites

Ingredients

  • breading mix:
  • 2 quarts flour
  • 1 cup cornmeal
  • 2 ounces black pepper ground
  • 2 teaspoons thyme dried
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 4 tablespoons tarragon dried
  • 4 tablespoons salt
  • batter mix:
  • 2 quarts buttermilk
  • 1 teaspoon garlic powder
  • 2 teaspoons smoked salt
  • 1/4 cup black pepper ground
  • parsley oil:
  • 1 1/2 quarts water for blanching
  • salt for blanching
  • 1 bunch curly parsley
  • 1 cup extra virgin olive oil
  • avocado aioli:
  • 3 Avocados From Mexico peeled and pitted
  • 1/4 cup dijon mustard
  • 1/4 cup lemon juice
  • 1 tablespoon salt
  • 1 tablespoon black pepper ground
  • 1 tablespoon garlic powder
  • 1 cup extra virgin olive oil
  • 1 cup parsley oil:
  • ancho aioli:
  • 2 cups mayonnaise
  • 1 tablespoon clove garlic minced
  • 2 tablespoons lime juice fresh
  • 2 teaspoons chili powder
  • 2 teaspoons ancho chili powder
  • 2 tablespoons chipotle in adobo

Instructions

  1. Breading Mix: Combine all ingredients and reserve in container.
  2. Buttermilk Mix: Wisk together buttermilk and remaining ingredients until well incorporated.
  3. For Parsley Oil: Blanch parsley for 10 seconds; shock in ice water, drain and pat dry thoroughly. Purée in blender, drizzling in olive oil until smooth.
  4. Avocado Aioli: In a food processor, blend Avocados From Mexico with remaining ingredients with next five ingredients. With the processor running, slowly pour in 1 cup olive oil and 1 cup Parsley Oil until smooth and thick.
  5. Ancho Aioli: Whisk together all ingredients until smooth, or blend in a food processor.
  6. For Each Serving to Order: Pit and scoop out both halves of one Avocado from Mexico, keeping each half in one piece. Cut each half into 4 to 5 slices. Gently toss slices in Buttermilk Mix; let rest 10 minutes. Remove slices without draining too much, transfer to container with Breading Mix and press mixture gently onto slices to coat. Fry at 350˚F for 1 to 2 minutes, until light golden brown. Serve with Avocado Aioli and Ancho Aioli.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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