Crispy Chipotle Avocados with Lime Crema - Wesson

Crispy Chipotle Avocados with Lime Crema - Wesson

Prep Time

15 minutes

Cook Time

2 minutes

Total Time

30 minutes

Yields

8

Directions

  1. In a food processor, combine sour cream, Wesson mayonnaise, zest and juice of 3 limes, cilantro, and garlic.
  2. Season with salt and pepper to taste and blend until mostly smooth.
  3. Transfer sauce to a bowl, cover, and refrigerate until ready to use; it can be made up to a day ahead.
  4. Preheat Wesson Canola Oil to 375°F in a large heavy-bottom skillet or Dutch oven.
  5. Cut each avocado in half lengthwise, remove pits and skin, and slice into 1″ wide strips.
  6. Gently toss avocado slices with lime juice.
  7. Combine flour, oregano, chipotle powder, onion powder, and salt and pepper in a large bowl.
  8. Whisk eggs and water together in a medium bowl.
  9. Place Panko breadcrumbs in a separate shallow bowl.
  10. Dredge each avocado slice first in seasoned flour, then in egg wash, and finally in Panko breadcrumbs.
  11. Place coated slices on a tray and repeat with remaining avocado slices.
  12. Fry avocado slices a few at a time until golden and crisp, about 1–2 minutes per batch.
  13. Drain fried avocados on a paper towel-lined plate and serve with lime crema.

Ingredients

  • 1 cup Sour cream
  • 1 cup Wesson Mayonnaise
  • 3 Limes
  • 1/2 cup Cilantro, washed and dried
  • 2 cloves Garlic, optional
  • Salt and pepper, to taste
  • 3 ripe but firm Avocados
  • 1/4 cup Lime juice
  • 3/4 cup All-purpose flour
  • 2 tsp Dried oregano
  • 1 tsp Chipotle powder
  • 1 tsp Onion powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 3 Eggs, lightly beaten
  • 2 tbsp Water
  • 2 cups Panko breadcrumbs
  • 3–4 cups Wesson Canola Oil, for frying