Products used in this recipe
Mezze Fries Platter with Hummus and Avocado Labneh
Yield: 4 Servings (16 oz. each)
Yield: 4 Servings (16 oz. each)
If your patrons have been asking for more vegetarian options, here's the perfect platter featuring SIDEWINDERS™ Fries Junior Cuts, veggies, and olives. Delish!
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Chunky Avocado Pulp, Frozen 8/2lb | 6 oz. | |
| Greek yogurt, plain, 4-5% milk fat | 6 oz. | |
| Lemon juice, freshly squeezed | 2 fl. oz. | |
| Salt | to taste | |
| Pepper | to taste | |
| Simplot SIDEWINDERS™ Fries: Junior Cut Clear Coated SIDEWINDERS™ Fries Junior Cut | 24 oz. | |
| Carrot, raw, sliced on bias | 20 slices | |
| Celery, raw, cut into sticks | 20 sticks | |
| Kalamata olives, pitted | 8 oz. | |
| Hummus, prepared | 12 oz. | |
| Roasted red pepper strips, jarred or canned, drained | 8 oz. |
Preparation Instructions:
- Step 1
- Thaw avocado pulp according to packing instructions.
- Step 2
- Preheat deep fryer to 345°F.
- Step 3
- In a blender, combine yogurt, avocado pulp and lemon juice. Purée until smooth. Season to taste with salt and pepper. Transfer to a covered container and refrigerate until service.
- Step 4
- Prepare fries according to package instructions. Hold warm.
- Step 5
- For each portion; arrange 6 oz. fries, 5 carrot slices, 5 celery sticks, 2 oz. kalamata olives and 2 oz. red peppers on a platter. Serve with 3 oz. hummus, and 3 oz. avocado labneh.
