Avocado Fries With Chipotle Ketchup


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You'll hardy remember why French Fries are so appealing when you try these!

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  • oil for frying
  • 2 avocados (just beginning to ripen)
  • 1 c. flour
  • 1 tsp. each, cumin, coriander, salt & white pepper
  • 2 eggs
  • 1/2 c. milk
  • 1 C. panko (Japanese bread crumbs)
  • 2 Tbs. extra virgin olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, diced
  • 1 chipotle pepper, in adobo sauce, chopped
  • 4 roma tomatoes, chopped
  • 1/2 tsp. Chinese Five Spice powder
  • 1/4 C. cider vinegar
  • 1/2 C. light brown sugar


For ketchup, heat olive oil in saucepan and sauté onion and garlic for 6 minutes. Add chipotle pepper and tomatoes, cooking over low for 5 minutes. Add spices, vinegar and brown sugar, simmer for 8 minutes.

Puree in food processor, add salt to taste. Heat oil to 350 degrees in deep fryer. Cut avocado in half, remove seed, quarter each half, gently peel skin away. Combine flour, cumin, coriander, salt and pepper in flat bowl. Put Panko in another flat bowl. Lightly beat eggs and milk, and put in yet another flat bowl. Dredge avocado slices in flour, then egg mixture, coat with Panko. Deep fry until golden brown. Remove from oil and place on paper towels to drain. Serve with Chipotle Ketchup.