Saturday, 6 February 2016

Avocado Fries with Chipotle Mayo

Recipe found on Follow Your Heart. So delicious, especially if you are like me and LOVE hot avocado! Also great with a sprinkling of vegan chicken salt!


 Avocado Fries with Chipotle Mayo

Ingredients

2 cups vegetable oil
4 avocados, halved, seeded, peeled and sliced lengthwise
1/4 tsp salt, or more to taste
1 cup all-purpose flour
4 prepared egg substitutes
1 tsp chili powder
1 tsp cumin
1 cup Panko breadcrumbs (I used a combination of rice & corn flake crumbs)

For serving;
1 1/2 cup Chipotle vegan mayo (you can buy ready made or make your own - recipe below)
Juice from 1/2 a lime
Cilantro

Method

Heat vegetable oil in a dutch oven or large pot over medium high heat
Create three bowls: 1 for flour, 1 for crumbs, and 1 for egg substitute.
Prepare VeganEgg by combining powder with ice cold water.
Whisk until consistency is thick.
Mix flour, chili powder, and cumin together.
Set up last bowl with Panko
Season avocados with salt, to taste
Working one at a time, dredge avocado slices in flour, dip into egg substitute, then dredge in Panko, pressing to coat
Working in batches, add the avocado slices to oil, 5 or 6 at a time, and fry until evenly golden brown and crispy (about 1-2 minutes on each side).
Transfer to paper-towel lined plate.
Serve immediately, top with a squeeze of lime, cilantro and serve with Chipotle Vegenaise

Chipotle Mayo
Whisk together;
1 cup vegan mayo
1/2 – 3/4 teaspoon dried chipotle powder, or more to taste
1/2 teaspoon garlic powder
2 teaspoons lime juice
1/4 teaspoon paprika
1/4 teaspoon pepper
salt to taste, around 1/8 to 1/4 teaspoon


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