Author Notes: Indian and Mexican cuisines are close in a lot of ways. When I first came to the US, I missed the spice factor the most. I could barely eat in any of the restaurants except Indian. I remember living on Fries in grad school and on lemonade every where I went. Eventually, Italian became one of my favorite cuisines. That said, I still love the heat. I can put crushed red pepper flakes in pretty much all the foods. Mexican food is the next best option when I dont want to cook Indian food at home. This is an inspiration from ‘On the Border’ Mexican grill. They serve these fries in a margarita glass served alongside their sauce. I serve these fries with a Southwestern Ranch dressing. —Shri
Serves: 4
Ingredients
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2
Ripe Avocados, preferably Haas, halved, cored and cut into 1/2 inch long pieces
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1/3
cup Flour
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3
Eggs, lightly beaten
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2
cups Bread Crumbs
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1/2
teaspoon Cumin Powder
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Oil for Deep frying
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Salt to taste
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Southwestern Ranch Dressing
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1
teaspoon Chilli Powder, optional
Directions
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Combine the flour, Cumin Powder and Salt in a bowl
Heat Oil in a wok.
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Place eggs in a shallow bowl
Place Bread Crumbs in a separate bowl
- Dip Avocado in flour mixture, then dip the wedge in eggs and then dip it in breadcrumbs to coat the wedge thoroughly.
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Add one wedge at a time and fry until golden brown.
Place the wedges on a paper towel and drain any excess oil.
- Serve with the Southwestern Ranch dressing.
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