Welcome to week 4 of SUNDAYS WITH JOY! Today's recipe had me traveling well out of my food comfort zone. Not only am I not much of a lover of deep fried foods (weird, I know), but until this week, I had never even purchased or cooked with an avocado!
To recap, Sundays with Joy is a series of weekly posts where I've been joining other foodies in baking and blogging our way through Joy the Baker's latest cookbook, 100 Simple and Comforting Recipes
I highly recommend that you purchase a copy of the book so that you can get the recipe to make some of these incredible dishes! I searched for the best price and found it HERE
OK, let's get on with the details about this week's recipe!
These fries really couldn't be easier to make. I started by slicing up a ripe avocado. As I mentioned earlier, until this recipe came along, I had never purchased or cooked with avocado, so believe it or not, I had no idea how to tell a ripe one from a rotten one, and I didn't even know how to properly cut it open. My fellow blogger buddies immediately jumped into action, giving me tips and tricks of the trade, including a link to this great video to help me become a master of all things avocado:
I cut my slices about 1/4 inch thick, which worked fine, but I think that the next time I make this recipe, I'll make my slices a little bit thicker...maybe 1/2 inch, just so they stand up a little prettier after being fried.
Next, I coated the slices in a beaten egg, dredged them in seasoned flour, dipped them back into the egg, and then coated them with my breading. I used Panko bread crumbs for a nice crunch factor, and I mixed in a little Parmesan cheese, cayenne pepper, and salt.
After the avocado had taken a dip into the fryer for about 2 minutes (I used peanut oil heated to 375 degrees), the result was creamy, warm avocado covered with a spicy crunch. Completely yummilicious on their own, but as you probably know, I like to kick things up a notch, so I made this spicy dipping sauce to serve with the fries.
This sauce tastes very much like the Bloomin' Onion dipping sauce used at the Outback Steakhouse. It's a great compliment to your favorite deep fried vegetables or as a condiment on a deli meat sandwich.
WHAT YOU\'LL NEED
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoon chili sauce (ketchup works too)
- 2 tablespoon prepared horseradish
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried oregano
- dash ground pepper
- dash cayenne pepper or hot sauce
HOW TO MAKE IT
Place all ingredients into a small bowl and stir to combine.
To be completely honest, I really wanted to fall in love with these fries, but I didn't. There are definitely foods that taste MUCH worse (insert mushy Lima beans here), but I think I prefer my avocado chilled in guacamole form. Regardless, I'm really glad that I didn't turn up my nose to this recipe. Creating dishes that are new and unique to me keeps me from falling into a mundane, monotonous cooking rut. That's always a good thing!
Until next time, be blessed....and be sure to feed your stomach AND your spirit!
BECCA
Bachelor Kitchen
Looking good my friend! I sliced mine thicker on the 2nd avocado... the first one came out flimsy. Def going to do them all thicker next time!
These looks great! I have some extra avocados so I may give this a try..
and "HI" from Minocqua!! anne
WOW! these look SO god and I love Joy, thanks for the reminder to get her book out and start cooking! anne
They look wonderful! Thanks for the honest and helpful review