The other day I was flipping through a dictionary and was astounded after coming across this definition—let me drop some knowledge on you real quick:
Avocado Fries (noun): crispy, delicious fries made from frying slices of fresh avocado. Best served with a topping of marinated carne asada, refried beans, Mexican crema, queso fresco, and Sriracha.
ex: After discovering Culinary Brodown’s recipe for Avocado Fries with Carne Asada, I made ten batches!
Okay, obviously there’s a little bit of dramatization going on (there’s no way I’d just pick up a dictionary with Google in existence), but you get the point—avocado fries are Heaven-sent, and when you throw carne asada, beans, cheese, and sauce into the mix, they’re straight-up angelic.
10/10 WOULD recommend these Avocado Fries as a substitute for your usual greasy go-to on Game Day. With naturally good fats, no cholesterol, and of course, that creamy delicious taste, they’re a must.
If you’re ready to make a substitution from the boring ol’ potato, grab yourself a few avocados, heat up some oil, and get ready to make some green magic.
Photo by Pete Pham
Avocado Fries with Carne Asada
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
4 slightly underripe Hass avocados
1 cup flour
1 + 2 Tbsp cornstarch
1 ½ cups ice cold seltzer water
¼ tsp salt
1 gallon vegetable oil
½ lb marinated carne asada (flap meat)
1 16-oz can refried beans
¼ cup Mexican crema
¼ cup crumbled queso fresco
liberal squirting of Sriracha
1. Heat 1 gallon of vegetable oil in a large, heavy bottom pot—use less oil if you don’t have a big enough pot—until it gets to 375 degrees.
2. Prepare the tempura batter by whisking together flour, 1 Tbsp corn starch, seltzer water, and salt in a large mixing bowl.
3. Slice the avocados in half and remove the cores. Make four vertical cuts from end to end in each avocado half leaving 5 slices of avocado. Use a large spoon to scoop out the avocado slices, making sure to keep them intact.
4. Lay out remaining 2 Tbsp of cornstarch in a small bowl. Dredge the slices of avocado in cornstarch, then cover in tempura batter, and gently drop in the 375 degree oil. Working in batches, fry each piece for approximately 30-45 seconds, or until golden brown, then remove and let drain on paper towels.
5. Sear carne asada in a hot pan, let rest for 5 minutes, then chop into small bits.
6. Lay out fried avocado slices on a large dish, then top with carne asada, heated refried beans, sour cream, queso fresco, and a squirting of Sriracha.
Created in partnership with the Hass Avocado Board