As I wrote last year around this time, I regard the Super Bowl as a holiday from rational caloric consumption—and hence, I look forward to it with immense anticipation every year, though the only kind of tackle I really understand is the sort that fishes dinner out of a stream. Furthermore, orange bowls hold my morning fruit, fiesta bowls are my standard order from Chipotle, I blitz with a food processor, backs are a variety of barbecue ribs, and a tight end is the result of arduously avoiding all the aforementioned.
As far as tight ends, let's just say that at least once a year I liken myself to an Olympic diver perched just above a sea of guacamole, ready to dive neatly in, and not come out again until I have entirely drained the pool. When our food oracle editor Erin told me that Super Bowl Sunday is the number one avocado consumption day each year, I knew I would have to once again go the avocado route. But a desire for something new and potentially more sophisticated that last year's Loaded Baked Potato Chip Nachos, along with the complete dietetic license afforded on this most blessed of days, led me to a novel idea: avocado fries.
I dip matchsticks of buttery, jade avocado, along with verdant and virtuous zucchini into a seltzer batter, fry them until puffed and golden-salty crisp, and serve with tarragon-tinted Green Goddess. As far as I'm concerned, potatoes have been defeated, and Avocado and Zucchini Fries are going home with the Vince Lombardi Trophy.
- 1 cup flour
- 1 cup seltzer
- 1 teaspoon baking powder
- 1/2 teaspoon salt, plus extra for seasoning
- vegetable oil for frying
- 1 zucchini, cut into sticks
- 1 avocado, peeled, pitted, and cut into sticks
- Green Goddess Dip (recipe below)
- 1/2 cup baby spinach leaves
- 1/2 cup flat leaf parsley leaves
- 1 tablespoon fresh chervil
- 2 tablespoons fresh tarragon
- 1 clove garlic
- 4 scallions, whites and greens
- 1 tablespoon anchovy paste
- Juice 1/2 lemon
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- Salt and pepper
- Lightly chop the spinach, parsley, chervil, tarragon, garlic, and scallions. Put them, along with the other ingredients, in a mini food processor and whirl away until you have a smooth, green sauce.
Fill a square cast iron pot halfway up with vegetable oil, and heat to 350°F.
While the oil comes to temperature, make the batter by whisking together the flour, seltzer, baking powder, and 1/2 teaspoon salt.
Dip the avocado and zucchini in the batter, and let the excess run off, although it is a thick batter, so it will not run easily. Fry in 4 to 5 batches for approximately 5 minutes each, until the batter is a light and crispy gold. Remove to paper towels to drain, and season with a sprinkling of sea salt. Serve with Green Goddess Dip.
Note These can be resuscitated on a baking sheet in a 350°F oven, but you really want to eat them straight from the fryer.
Green Goddess Dip