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chipotle chiles lime juice mayonnaise cilantro kosher salt fresh ground black pepper vegetable oil lime water flour breadcrumbs avocado kosher salt fresh ground black pepper lime wedge
Viewed: 15 - Published at: 6 years agoIngredients
- 1 (7 ounce) can chipotle chiles in adobo (I'd reduce this considerably and taste and test while adding more or it will blow your eyes out)
- 2 teaspoons lime juice
- 12 cup mayonnaise
- 14 cup finely chopped cilantro
- kosher salt
- fresh ground black pepper
- vegetable oil (2 quarts or enough to have a 3-inch depth in pot)
- 1 lime, juice of
- 2 cups water
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 avocado
- kosher salt
- fresh ground black pepper
- lime wedge
Method
- Place chipotles with adobo sauce and lime juice in a blender and puree until smooth; set aside.
- Place mayonnaise in a medium bowl.
- Whisk in 1/3 of chipotle mixture at a time, tasting between each addition for spiciness (you may not want to use all of chipotle puree).
- Add cilantro and season with salt and pepper.
- Cover with plastic wrap and refrigerate until ready to serve.
- Heat vegetable oil in a large pot over high heat until instant read thermometer reaches 350 degrees.
- While oil is heating up, place all-purpose flour, lime juice mixed with 2 cups water and panko breadcrumbs in 3 separate shallow dishes.
- Cut avocado in quarters lengthwise.
- Remove wedges from pit and peel off skin.
- Cut each quarter in half so you have 8 wedges total.
- Season with salt and pepper.
- Dredge avocado wedges in flour, then dip into lime water, then dredge through breadcrumbs.
- Make sure each slice is completely coated.
- Once oil has reached 350 degrees, fry breaded slices for about 3 minutes, or until lightly browned.
- Remove avocados from oil using a slotted spoon and place on a paper towel-lined plate to drain.
- Serve with lime wedges and chipotle remoulade.
