Crispy Avocado Fries with Fresno Chile Ketchup

By on September 11th, 2013 / / No Comments

Crispy Avocado Fries with Fresno Ketchup The Hopeless Houseiwfe


I could fry a shoe and eat it…fried things are dangerous for me…ask me about the time at the State Fair once, ugh. But these Crispy Avocado Fries are SO delicious and they really aren’t THAT terrible for you! Panko makes them really crispy and the Fresno Chile Ketchup is tangy and you can make it just as spicy as you’d like it!

Crispy Avocado Fries with Fresno Chile Ketchup

Crispy Avocado Fries with Fresno Chile Ketchup


For Avocado Fries:

  • Canola oil for frying
  • 1/4 cup flour
  • 2 large eggs, beaten to blend
  • 1 1/4 cups panko bread crumbs
  • 1/4 tsp sea salt
  • 2 Tbsp fresh parsley, minced
  • 1 tsp lemon zest
  • 2 firm, ripe avocados, pitted, peeled and sliced into 1/4 inch wedges.

For Fresno Chile Ketchup

  • 1 tablespoon vegetable oil
  • 1 cup small onion, diced
  • 1 garlic clove, minced
  • 3 Fresno chiles, about 1/2 half cup, seeded and finely chopped
  • 1/8 - 1/4 tsp red pepper flakes (depending on how spicy you like it)
  • 1 tsp molasses
  • 3 ounces of tomato paste
  • 1/2 cup ketchup
  • 1/2 cup water
  • 1/2 tsp sea salt


  1. Make the Fresno Chile Ketchup. Heat the vegetable oil in a small saucepan over medium heat. Add onion and sauté until translucent, about 2-3 minutes. Add garlic and sauté another minute. Add the Fresno chiles and red pepper flakes, cook for two minutes. Add the tomato paste, molasses, ketchup and salt. Simmer for 2-3 minutes. Remove from heat, add water and pulse in a food processor until the Fresno chiles are well blended. Place back in saucepan and let simmer for about 10 minutes. Set aside to cool.
  2. Make Avocado Fries. Heat oil to 375 degrees in a medium saucepan,. While oil is heating, set up a 3 bowl dredging station. Put 1/4 cup flour in the first dredging bowl. Put the eggs into the second dredging bowl. In the third dredging bowl, mix the panko breadcrumbs, parsley and lemon zest.
  3. Dip avocado slices into flour, egg, then panko to coat. Fry avocado slices a few a time making sure not to crowd them in the oil. Fry until they are a nice golden brown, about 60 seconds. Remove from oil and place onto a plate lined with paper towels. Sprinkle with sea salt to taste and serve immediately with the Fresno Chile Ketchup.


Crispy Avocado Fries with Fresno Chile Ketchup The Hopeless Housewife


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