Ingredients
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oil (for frying)
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1 cup flour
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1 teaspoon cumin
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1 teaspoon coriander
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1 teaspoon salt
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1 teaspoon white pepper
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2 eggs
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1/2 cup milk
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1 cup panko breadcrumbs (Japanese bread crumbs)
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2 tablespoons extra virgin olive oil
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1 medium onion, diced
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3 cloves garlic, diced
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1 chipotle chile in adobo, chopped
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4 roma tomatoes, chopped
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1/2 teaspoon Chinese five spice powder
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1/4 cup cider vinegar
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1/2 cup light brown sugar
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2 avocados (just beginning to ripen)
Instructions
- For ketchup, heat olive oil in saucepan and saute onion and garlic for 6 minutes.
- Add chipotle pepper and tomatoes, cooking over low for 5 minutes.
- Add spices, vinegar and brown sugar, simmer for 8 minutes.
- Puree in food processor, add salt to taste.
- Heat oil to 350 degrees in deep fryer.
- Cut avocado in half, remove seed, quarter each half, gently peel skin away.
- Combine flour, cumin, coriander, salt and pepper in flat bowl.
- Put Panko in another flat bowl.
- Lightly beat eggs and milk, and put in yet another flat bowl.
- Dredge avocado slices in flour, then egg mixture, coat with Panko.
- Deep fry until golden brown.
- Remove from oil and place on paper towels to drain.
- Serve with Chipotle Ketchup.