If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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