Avocado chilli fries

Avocado chilli fries

Total: 45 min. | Active: 45 min.
Nutritional value / people: 351 kcal
, Fat: 26 g
, Carbohydrate: 19 g
, Protein: 8 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Chilli crème fraîche

100 g crème fraîche
1 tbsp sambal oelek
1 tsp lime juice
a little salt

Avocado fries

2 tbsp white flour
2 eggs
80 g panko breadcrumbs
2 pieces avocados, cut into wedges
½ tsp salt


oil for deep-frying
60 g preserved jalapeño peppers in slices (e. g. Old El Paso Sliced Green Jalapeños)
½ bunch coriander, torn
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How it's done

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Chilli crème fraîche

Combine the crème fraîche and remaining ingredients with a little salt and mix well, then refrigerate.

Avocado fries

Empty the flour into a shallow dish. Beat the egg in a deep bowl and place the breadcrumbs in a shallow bowl. Salt the avocado slices, turn in the flour in batches, shaking off the excess flour, then coat in the egg then the breadcrumbs.


Fill a pot to 1/3 with oil, heat it, then reduce the heat. Deep-fry the avocado in batches for around 4 mins. each until golden brown, then remove, allow to drain on kitchen paper, serve with chilli crème fraîche, jalapeños and coriander.

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