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Fried Avocado Wedges With Mango Jalapeno Sauce

Day PartSnack
Menu PartAppetizer/Small Plate
Fried Avocado Wedges With Mango Jalapeno Sauce

Chef Jeff Blank
Hudson’s on the Bend and The Mighty Cone
Austin, Texas

Instead of opting for guacamole this year, put avocados in the spotlight with this craveable snack. Chef Jeff Blank of Hudson’s on the Bend and The Mighty Cone in Austin, Texas, dredges fresh avocado wedges in a coating made with corn flakes, almonds, sesame seeds and seasonings, then fries them until crisp. A mango-jalapeno aioli makes an ideal dipping sauce.


Mango jalapeno sauce

4 oz. peeled mango, finely diced

1/3 cup granulated sugar

1½ tbsp. white wine vinegar

2¼ tsp. diced red onion

1½ tsp. minced fresh garlic

1 jalapeno, seeded and sliced

Pinch salt

Mango jalapeno aioli

½ cup mango jalapeno sauce

1 cup mayonnaise

1 oz. fresh lemon juice

1 oz. cilantro, chopped

2 garlic cloves, minced

1 tsp. salt

1 tsp. ground pepper

Avocado wedges

2 fresh avocados, seeded, peeled and each cut into 6 wedges

½ cup all-purpose flour

1 egg

3 oz. milk

Clarified butter, peanut oil or canola oil, for frying

Hot and crunchy mix

2 cups corn flakes

¼ cup almonds

¼ cup sesame seeds

¼ cup granulated sugar

1½ tbsp. red chili flakes

1 tbsp. salt


1. For mango jalapeno sauce: In medium saucepan, combine mango, sugar, vinegar, onion and garlic. Bring to a boil over medium heat. Reduce heat and simmer 15 minutes.

2. Stir in jalapeno and salt; simmer 3 minutes longer. Remove from heat and let cool. Chill well before using.

3. For mango jalapeno aioli: In container, combine all ingredients. Cover and chill overnight.

4. For hot and crunchy mix, in food processor, combine corn flakes, almonds, sesame seeds, sugar, chili flakes and salt. Pulse lightly until mixture is coarsely ground; do not overprocess.

5. For wedges: In deep fryer, heat clarified butter or oil to 325 F. In shallow pan, place hot and crunchy mix; place flour in another shallow pan. Whisk egg and milk; pour into another shallow pan.

6. Dredge avocado wedges in flour until well covered, brushing off excess, dip into egg mixture to coat. Dip coated wedges into hot and crunchy mix until well coated. Set all wedges on sheet pan.

7. Working in small batches, fry breaded avocado wedges for about 3 minutes on each side, or until they are golden brown. Transfer to a paper towel-lined tray; keep warm.

8. To serve, drizzle fried wedges with mango jalapeño aioli. Serve in paper cones or on platter.

Photo courtesy of California Avocado Commission

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