We’ve all been there. It’s Friday night and you want fries and guacamole, but there’s no way to have both. You can spring for Mexican and miss the fried goodness. Or go for fries and lose the avocado. But fear not! Stud Chef Gabe Kennedy shows us how to overcome this problem and get the best of both worlds in each mouthful. Gracias, Gabe.
- Prep Time:30 minutes
- Cook Time:5 minutes
- Total Time:35 minutes
- 1 avocado
- 3 tablespoon shallots
- 1/2 jalapeño pepper
- 1/2 lime
- 2 eggs
- olive oil
Mash an entire avocado in a bowl.
Dice and add shallots.
Dice and add jalapeño pepper.
Juice half a lime.
Sprinkle a pinch of salt and pepper. Mix guacamole.
Flatten guacamole on an oiled sheet of parchment paper.
Cover guacamole with another sheet of parchment paper and freeze for 20 minutes.
Cut frozen guacamole into strips.
Dip in flour, then egg, then panko.
Fry strips in olive oil and rotate until all sides are golden brown.
Serve with salsa and lime.