Avocados have so burgeoned in popularity in recent years that it seems almost irrelevant to add another option for the delectable fruit.
But I see from Mexico News Daily that there are further horizons to be sought—in this case, avocado fries.
The combination of the concepts “avocado” and “fries” is in itself almost irresistible, although at first thought the idea of dumping slices of avocados into a deep-fat fryer may seem unfeasible.
But in this particular case, “frying” means air frying.
You have to start with avocados that are ripe but still firm (meaning not yet ready for guacamole). You cut them in half, remove the skin, and cut the fruit into eight slices. Then you dip them in a beaten egg, coat with panko crumbs, and proceed to cook in the air fryer.
Optional seasoning choices: Tajin and garlic powder, although I suspect (not having tried this recipe) that curry powder would be another alternative. But then I have a weakness for curry powder.
For dipping: chipotle mayonnaise, hot sauce, and (I hardly needed to add this) ranch dressing.
One big caveat: the fries have to be served immediately; otherwise, the taste turns a bit: “while the texture will still be lovely, the cloying bitterness is not.”
The full recipe is in the link given above.
For produce managers, I could see tear-off recipes in the appropriate section with a sign saying, “Avocados not soft yet? Can’t wait? Try avocado fries!”
Avocados have so burgeoned in popularity in recent years that it seems almost irrelevant to add another option for the delectable fruit.
But I see from Mexico News Daily that there are further horizons to be sought—in this case, avocado fries.
The combination of the concepts “avocado” and “fries” is in itself almost irresistible, although at first thought the idea of dumping slices of avocados into a deep-fat fryer may seem unfeasible.
But in this particular case, “frying” means air frying.
You have to start with avocados that are ripe but still firm (meaning not yet ready for guacamole). You cut them in half, remove the skin, and cut the fruit into eight slices. Then you dip them in a beaten egg, coat with panko crumbs, and proceed to cook in the air fryer.
Optional seasoning choices: Tajin and garlic powder, although I suspect (not having tried this recipe) that curry powder would be another alternative. But then I have a weakness for curry powder.
For dipping: chipotle mayonnaise, hot sauce, and (I hardly needed to add this) ranch dressing.
One big caveat: the fries have to be served immediately; otherwise, the taste turns a bit: “while the texture will still be lovely, the cloying bitterness is not.”
The full recipe is in the link given above.
For produce managers, I could see tear-off recipes in the appropriate section with a sign saying, “Avocados not soft yet? Can’t wait? Try avocado fries!”
Richard Smoley, contributing editor for Blue Book Services, Inc., has more than 40 years of experience in magazine writing and editing, and is the former managing editor of California Farmer magazine. A graduate of Harvard and Oxford universities, he has published 12 books.
