Move over regular French fries and fry sauce. There is a new version
that takes some inspiration from fresh California tastes. Avocados
turn into the fries and the dipping sauce is made from fresh mangoes.
Studio 5 Contributor Amy Richardson shares her recipe.
Champagne Mango Salsa Crema:
2 champagne mangos, peeled, seeded, and pureed
2 tbsp snipped cilantro leaves
1 tbsp sliced green onions
1 tbsp Crema Agria, ( Mexican sour cream ) or regular sour cream
1 tbsp sugar (optional) depending on the sweetness of the mangos
1 tbsp orange juice
1 tsp fresh lime juice
1/2 serrano pepper (optional)
Fresh cracked pepper and sea salt to taste
Place all ingredients in to small food processor or blender.
Pulse until smooth.
Set aside.
Fresh Lime Avocado Fries:
Soy or Canola oil for frying
3 tbsp flour
1/4 tsp coarse salt, plus additional
2 eggs, lightly beaten
2 1/2 cups Panko bread crumbs
Zest of 1 lime
Juice of 1 lime
2 large firm-ripe Haas Avocado, pitted, peeled, and sliced into 1/2 inch slices
Mix together four and salt. Sprinkle onto a plate.
Whisk lime zest into eggs.
Place bread crumbs on to a plate.
Line a small baking sheet with paper towels.
In a sauce pan, heat 1 1/2 inches of oil to 375 degrees.
With tongs, dredge avocado slice in flour mixture.
Dip in egg mixture.
Coat with bread crumbs, making about 3-4 at a time.
Place in hot oil.
Cook for 30-60 seconds, or until browned. Repeat.
Remove to paper lined sheet.
Sprinkle with additional sea salt and squeeze with fresh lime juice if desired.
Serve with mango dipping sauce and additional crema.
Makes 4-6 servings
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