Addicted to avocado? These Cornmeal-Crusted Fries from Hampton Creek are fun to make and hard to put down!
Ingredients:
- 2 large avocados, just barely ripe
- 1/2 cup flour
- 4 tablespoons milk, your favorite type
- 1/2 cup Just Mayo Chipotle
- 1 cup fine cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- Cooking spray
Cilantro Lime Crema:
- 1/2 cup Just Mayo Chipotle
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons green onions, sliced
- 1 tablespoons lime juice, freshly squeezed
- 1/4 teaspoon lime zest
- 1/8 teaspoon salt
Instructions:
- Preheat oven to 450°F. Line a baking sheet with foil and place a wire rack on the sheet. Spray the rack lightly with nonstick cooking spray. Set aside.
- Prepare separate bowls as dipping stations: 1) flour, 2) cornmeal, salt, and pepper, and 3) milk and Just Mayo, whisked together until smooth.
- Halve the avocados and remove the seeds.
- Slice each half into fourths and carefully peel away the skin from each slice, ending up with 16 total avocado slices.
- First coat the avocados lightly with in flour, tapping off any excess.
- Next, dunk each slice in the Just Mayo batter, coating lightly.
- Finally, toss the avocado in the seasoned cornmeal. Tap off any excess.
- Place each piece on the prepared wire rack and repeat coating steps until all slices are coated.
- Lightly spray the slices again with oil
- Bake for 15-20 minutes, until golden brown.
- While avocados are baking, prepare the cilantro lime crema for dipping.
- Eat immediately – they taste best fresh.
Recipe via Hampton Creek