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Avocado Fries with Chipotle Ketchup

A dish of fried avocado slices served with a chipotle ketchup.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Avocado and coriander match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 1,094 recipes mention both. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the chipotle ketchup

  1. Heat olive oil in a saucepan and sauté onion and garlic for 6 minutes.

  2. Add chipotle pepper and tomatoes, cooking over low heat for 5 minutes.

  3. Add spices, vinegar, and brown sugar, simmer for 8 minutes.

  4. Puree the mixture in a food processor, add salt to taste.

Prepare the avocado and coatings

  1. Cut avocado in half, remove the seed, quarter each half, and gently peel the skin away.

  2. Combine flour, cumin, coriander, salt, and pepper in a flat bowl.

  3. Place panko in another flat bowl.

  4. Lightly beat eggs and milk, and put the mixture in yet another flat bowl.

  5. Dredge avocado slices in flour, then in the egg mixture, and coat with panko.

Fry and serve

  1. Heat oil to 350°F in a deep fryer.

  2. Deep fry the coated avocado slices until golden brown.

  3. Remove from oil and place on paper towels to drain.

  4. Serve with chipotle ketchup.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Avocado + coriandertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,094 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  2. Cumin + coriandertop 1% of all pairs
    Aroma overlapstrong
    Mentioned together3,866 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Avocado + cumintop 4% of all pairs
    Aroma overlapstrong
    Mentioned together415 recipes

    Shared aroma: methyl cinnamate (strawberry).

  4. Milk + breadtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together11,363 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Egg + breadtop 6% of all pairs
    Aroma overlapstrong
    Mentioned together22,584 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Avocados
Provide the creamy flesh that becomes soft and rich inside the crisp coating.
Flour
Gives the avocado a dry surface so the egg mixture sticks evenly.
Eggs
Bind the flour to the panko so the crumb coating adheres during frying.
Panko
Forms a light, crunchy coating that browns quickly in hot oil.
Brown sugar
Adds sweetness and helps the chipotle ketchup caramelize and thicken as it simmers.
Tomatoes
Supply body and acidity to the chipotle ketchup base.

The step that matters

Heat the oil to 350°F before frying. If the oil is too cool, the coating absorbs more oil and turns greasy before it browns, while the avocado inside softens too much. Holding the oil near 350°F lets the crust set and turn golden quickly.

Flavor stand-ins for the white pepper

How well each one fits the dish's main ingredients (avocado, flour, cumin, coriander, egg, milk, bread):

  1. Cinnamonbetter flavor fit
  2. Turmericbetter flavor fit
  3. Nutmegbetter flavor fit
  4. White pepperthe original

Fit is the average pairing score against avocado, flour, cumin, coriander, egg, milk, bread. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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