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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
- 2 Ripe Avocados, preferably Haas, halved, cored and cut into 1/2 inch long pieces
- 1/3 cup Flour
- 3 Eggs, lightly beaten
- 2 cups Bread Crumbs
- 1/2 teaspoon Cumin Powder
- Oil for Deep frying
- Salt to taste
- Southwestern Ranch Dressing
- 1 teaspoon Chilli Powder, optional
- Combine the flour, Cumin Powder and Salt in a bowl Heat Oil in a wok.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Pub Food
Grill Your Greens
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Churn with confidence.
Savor the season.
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Orange you sweet.