Cornmeal-Crusted California Avocado Fries with Trio of Relishes
IngredientsAs needed Flour, seasoned As needed Egg wash As needed Cornmeal 6 lb. California Avocados 1 Sauce Hoisin-Green Onion Relish 1 1/4 cups hoisin sauce 5 cups thinly sliced green onion 1/4 cup toasted sesame seeds 1/4 cup natural rice vinegar 1/4 cup asian (toasted) sesame oil Curried Cucumber Relish 1 1/4 qt. finely diced hot house cucumber 2 cups chopped red onion 1/4 cup white wine vinegar 2 tsp. curry powder 2 tsp. sugar 2 tsp. salt Fruit Relish with Chipotle and Lime 4 cups diced (1/4") papaya or cantaloupe 2 cups chopped sweet onion 1/4 cup fresh lime juice 3/4 tsp. chipotle in adobo sauce
- PER ORDER
- Cut half an avocado into 3 wedges. Dredge wedges in flour; then, egg wash. Roll in cornmeal. Deep fry until golden brown, about 3 minutes. Drain. Serve with 3 tablespoons of relish of choice.
- Method for Relishes: Combine all ingredients an hour or two before service to marry flavors.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados