Products used in this recipe
Fried, Fried, Fried
Yield: 4 Servings
Yield: 4 Servings
When you just gotta have it fried, this trio of crispy battered potato slices, breaded pickle spears and jalapeño coins really hits the spot. Serve it up with bacon avocado ranch and a roasted red pepper and pomegranate dip.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Avocado Pulp, Frozen 12/1lb | 1/4 cup | |
| Simplot RoastWorks® Flame-Roasted Red Peppers | 2 oz. | |
| Bacon, cooked and chopped | 1/4 cup | |
| Ranch dressing, prepared | 1/2 cup | |
| Mayonnaise | 1/2 cup | |
| Grenadine syrup | 1 Tbsp. | |
| Pickle spears, pickled and drained | 8 each | |
| Jalapeño peppers, sliced 1/4-inch | 1 cup | |
| Fried breading mix | as needed | |
| Simplot SeasonedCRISP® Delivery+®: Savory Battered Slice, Skin On 1/4" | 1 lb. |
Preparation Instructions:
- Step 1
- Thaw avocado pulp and red peppers according to package instructions. Hold separately.
- Step 2
- Preheat deep fryer to 345˚F.
- Step 3
- In a small bowl combine bacon, ranch dressing and avocado pulp. Mix until evenly blended. Cover and refrigerate for at least 30 minutes before using.
- Step 4
- In food processor or blender, combine red pepper, mayonnaise and grenadine syrup until creamy. Cover and refrigerate for at least 30 minutes before serving.
- Step 5
- Following breading mix instructions, cook pickle spears and jalapeño slices. Transfer to a paper-lined tray and keep warm.
- Step 6
- Cook potato slices in deep fryer for 2-1/2 to 3 minutes. Transfer to a paper-lined tray and keep warm. Serve family-style along with fried pickle spears, jalapeño slices and dipping sauces or in individual portions.
