Avocado Fries with Spicy Dipping SauceOn Nov 22, 2014 Recipes | Sides No Comments Tags: Real Food, Recipes, Thanksgiving
I made these last night for Girls Night Out. My oh my! Were they ever delicious! I think they will get e repeat performance on Thanksgiving! I mean what could be better when everyone is sitting around, watching the game (I’m assuming there will be a game on somewhere at some point…..I’m not wrong am I?) than creamy avocado slices, with a crispy outer layer, and dipped in a not-too-spicy kimchi dip? Now that is something for which to be thankful!
For the fries:
Two medium firm avocados, peeled and cut into slices
1/4 cup flour
1/2 teaspoon sea salt
2 eggs, beaten
1 cup panko
Oil for frying (whatever your go-to oil is for frying)
Prep your work area first: Mix together the flour and salt on a plate. In another small dish put the beaten eggs. In a third plate put the panko.
Heat your oil to roughly 375F. You can use a thermometer or put the handle of a wooden spoon in the oil and if it bubbles all over the edges it is right there. Don’t let it smoke!
It works best if you prepare all the fries and put them on a pan or plate, so you can fry more quickly. These cook really fast, so you need to be on your game.
Dip the avocado slices in the flour. Shake off excess. Then coat with the egg. Then dip in the panko and roll around until well covered.
Fry until beautifully golden 30-60 seconds. Flip once. Do not overcrowd the pan. This leads to them sort of steaming instead of frying and that leads to sogginess. Ain’t no body got time for that.
Transfer to plate and keep warm in the oven until they are all ready. A sprinkle of coarse salt and they are done!
For the dipping sauce:
1/2 cup mayo
1/2 cup mild sour cream (or even crème fraîche)
Several tablespoons brine from kimchi (we teach you to make the world’s best kimchi at our workshops! Check the events page!)
2 Tablespoons of kimchi, finely diced (for texture!)
Sriracha, to taste
In a bowl mix together mayo and sour cream until smooth. Add the diced kimchi and enough brine until it’s at your liking. Kimchi varies greatly, so you’ll need to taste as you go. (It’s a dirty job, but someone has to do it.) Add a few dashes of sriracha to taste. Chill for 30 minutes to 2 hours to allow flavors to really come together. Serve with hot avocado fries.