Try these for a new take on our favorite Mexican fruit
Avocado Fries
2 large avocados, peeled, pitted and sliced
4 tablespoons flour
1 egg, beaten
Salt and pepper
½ cup panko bread crumbs
2 cups vegetable oil
Slice the avocados into two-centimeter (one-inch) wedges. Dip in flour, then egg, salt and pepper, and panko. Preheat the oil and carefully slide the wedges into the heated oil till crispy. Serve with a chipotle mayo dip and sprinkled with cotija or parmesan cheese and you will forget ever having made fried pickles.
Avocado Latkes (Corn Pancakes)
1 large avocado, mashed
1 ear of corn, cooked (or can of corn)
½ cup cornmeal
½ cup milk
Salt and pepper
4 tablespoons vegetable oil
Mix all ingredients well and let rest for 15 minutes. Heat the oil and spoon batter into the pan to form pancakes four centimeters (two inches) in diameter. When you see bubbles forming on top, turn the pancake and cook for three more minutes. I love serving these with some grilled shrimp or scallops and a roasted pepper sauce or drizzled with a maple honey syrup. They can also replace waffles in that yummy chicken and waffle dish. Delicious!
Avocado Pesto Sauce
½ avocado, mashed
8 basil leaves
1 clove garlic
A pinch of red pepper flakes
2 tablespoons parmesan
Olive oil
Salt and pepper
Place all ingredients in a blender and create a coarse paste. Toss with your favorite pasta and protein for a rich and creamy pesto.
