Ingredients
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1 quart oil (for frying)
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1 cup flour
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1 teaspoon ground cumin
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1 teaspoon chili powder
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salt
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white pepper
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2 eggs
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1/2 cup milk
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1 cup breadcrumbs (Japanese if you can find them)
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2 tablespoons olive oil
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1 medium chopped onion
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4 garlic cloves, minced
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1 small habanero pepper
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1 large red bell pepper, seeded & chopped
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4 roma tomatoes, seeded & chopped
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1 bay leaf
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1/2 teaspoon allspice
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1/2 teaspoon cinnamon
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1/4 teaspoon ground cloves
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3/4 cup cider vinegar
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2 avocados, just beginning to ripen
Instructions
- Prepare ketchup (can be up to 1 day in advance); set aside.
- Heat oil in deep fryer to 350 degrees.
- Cut avocados in half lengthwise and remove seeds.
- Carefully slice each one into 4 wedges and remove skin.
- Combine flour, cumin, chili powder, salt and pepper in small bowl.
- Whisk eggs and milk together in second bowl.
- Dredge avocados in flour, dip into egg mix to coat.
- Coat each wedge in breadcrumbs.
- Deep-fry until golden brown.
- Drain on paper towels.
- Serve with Habanero Ketchup (recipe follows).
- Heat oil in heavy (non-reactive) saucepan on medium heat; sauté onion and garlic until onion is soft.
- Add peppers and tomatoes; sauté until peppers are tender.
- Add bay leaf, allspice, cinnamon, cloves, sugar and vinegar; simmer until mix is very soft.
- Remove bay leaf and puree; return to saucepan and simmer 5 minutes.
- Add salt to taste, cover and refrigerate.
- Keeps 1 week in fridge.