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Chipping Potatoes Elote Fries

  • 30
  • 4
  • Easy

Ingredients

  • FOR GUACAMOLE

  • FOR CREMA

Method

STEP 1

Heat a grill plate to med/ high, spray corn cobs with oil and grill until cooked and blackened in areas. Allow to cool then slice off the kernels.

STEP 2

Roughly mash the avocado in a small bowl, add spring onion (reserving a little to garnish), lime juice and salt and mix to combine.

STEP 3

Mix together crema ingredients in a small bowl.

STEP 4

Place cut potatoes into a large pot of cold water, add vinegar and salt, bring to the boil and simmer for 10 minutes. Drain and allow to steam on paper towel lined trays.

STEP 5

Heat a deep fryer (or heavy based saucepan filled halfway with oil) to 180°C. Fry the potatoes in batches until golden and crisp.  Drain onto paper towel.

STEP 6

For extra crisp chips, increase the fryer temperature to 200°C and re-fry the chips, in batches, for one minute. Season the chips with taco seasoning.

STEP 7

Layer the chips, corn, feta and crema on a serving plate, add guacamole and garnish with reserved spring onion and extra taco seasoning.

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