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Mezze Fries Platter with Hummus and Avocado Labneh

Mezze Fries Platter with Hummus and Avocado Labneh Recipe
Yield: 4 Servings (16 oz.)

Yield: 4 Servings (16 oz.)

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 RoastWorks®: Flame-Roasted Red Peppers 6/2.5lb 8 oz.
Simplot Harvest Fresh™ Avocados: Chunky Avocado Pulp, Frozen 8/1lb 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.
Preparation Instructions:
Step 1
Thaw roasted red peppers and 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.
Products used in this recipe