Ingredients:
oil ( for frying)
2 avocados ( just beginning to ripen)
1 cup flour
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1 teaspoon white pepper
2 eggs
1/2 cup milk
1 cup panko ( Japanese bread crumbs)
2 tablespoons extra virgin olive oil
1 medium onions, diced
3 cloves garlic, diced
1 chipotle chiles in adobo, chopped
4 roma tomatoes, chopped
1/2 teaspoon Chinese five spice powder
1/4 cup cider vinegar
1/2 cup light brown sugar
Directions:
For ketchup, heat olive oil in saucepan and saute 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.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.