1. Prepare ketchup (can be up to 1 day in advance); set aside. 2. Heat oil in deep fryer to 350 degrees. 3. Cut avocados in half lengthwise and remove seeds. 4. Carefully slice each one into 4 wedges and remove skin. 5. Combine flour, cumin, chili powder, salt and pepper in small bowl. 6. Whisk eggs and milk together in second bowl. 7. Dredge avocados in flour, dip into egg mix to coat. 8. Coat each wedge in breadcrumbs. 9. Deep-fry until golden brown. 10. Drain on paper towels. 11. Serve with Habanero Ketchup (recipe follows). 12. Heat oil in heavy (non-reactive) saucepan on medium heat; sauté onion and garlic until onion is soft. 13. Add peppers and tomatoes; sauté until peppers are tender. 14. Add bay leaf, allspice, cinnamon, cloves, sugar and vinegar; simmer until mix is very soft. 15. Remove bay leaf and puree; return to saucepan and simmer 5 minutes. 16. Add salt to taste, cover and refrigerate. 17. Keeps 1 week in fridge. ---------------------------------------------------------------------------
Nutrition
Ingredients
