Avocado Fries With Chipotle Remoulade Recipe

Name: Avocado Fries With Chipotle Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (7 ounce) can chipotle chiles in adobo (I'd reduce this considerably and taste and test while adding more or it will blow your eyes out); 2 teaspoons lime juice; ½ cup mayonnaise; ¼ cup finely chopped cilantro; kosher salt; fresh ground black pepper; vegetable oil (2 quarts or enough to have a 3-inch depth in pot); 1 lime, juice of; 2 cups water; 1 cup all-purpose flour; 1 cup panko breadcrumbs; 1 avocado; kosher salt; fresh ground black pepper; lime wedge

Servings: persons

1 (7 ounce) can chipotle chiles in adobo (I'd reduce this considerably and taste and test while adding more or it will blow your eyes out)
2 teaspoons lime juice
½ cup mayonnaise
¼ cup finely chopped cilantro
kosher salt
fresh ground black pepper
vegetable oil (2 quarts or enough to have a 3-inch depth in pot)
1 lime, juice of
2 cups water
1 cup all-purpose flour
1 cup panko breadcrumbs
1 avocado
kosher salt
fresh ground black pepper
lime wedge

1
Place chipotles with adobo sauce and lime juice in a blender and puree until smooth; set aside.
2
Place mayonnaise in a medium bowl.
3
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).
4
Add cilantro and season with salt and pepper.
5
Cover with plastic wrap and refrigerate until ready to serve.
6
Heat vegetable oil in a large pot over high heat until instant read thermometer reaches 350 degrees.
7
While oil is heating up, place all-purpose flour, lime juice mixed with 2 cups water and panko breadcrumbs in 3 separate shallow dishes.
8
Cut avocado in quarters lengthwise.
9
Remove wedges from pit and peel off skin.
10
Cut each quarter in half so you have 8 wedges total.
11
Season with salt and pepper.
12
Dredge avocado wedges in flour, then dip into lime water, then dredge through breadcrumbs.
13
Make sure each slice is completely coated.
14
Once oil has reached 350 degrees, fry breaded slices for about 3 minutes, or until lightly browned.
15
Remove avocados from oil using a slotted spoon and place on a paper towel-lined plate to drain.
16
Serve with lime wedges and chipotle remoulade.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (7 ounce) can chipotle chiles in adobo (I'd reduce this considerably and taste and test while adding more or it will blow your eyes out), 2 teaspoons lime juice, ½ cup mayonnaise, ¼ cup finely chopped cilantro, and more.

Yes, Avocado Fries With Chipotle Remoulade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Avocado Fries With Chipotle Remoulade

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