Deep-fried avocado with lime aioli

A great new way to try avocado as a posh treat for the family

Avocado

 

  1. First make the aioli. Mix together the egg yolks, vinegar and mustard in a steady bowl, preferably so heavy that you don't have to hold it while whisking.
  2. Pour the oil into a jug or something similar and add very slowly to the egg mixture while also whisking vigorously, until the aioli thickens.
  3. Add garlic and lime juice to taste.
  4. For the avocado, mix the flour and salt together on a plate.
  5. Beat the eggs together with a fork on a deep plate.
  6. Put the breadcrumbs on a third plate.
  7. Cut the avocados into chunks and dip each chunk
first into the flour, then in the egg and finally in the panko, and then deep-fry gently or pan-fry in oil until golden and crispy. (For the latter method you won't need as much oil.) Drain on kitchen paper and serve with the aioli.

Serves 4

  • 55g plain flour
  • ½ tsp herb seasoning
  • Salt
  • 1-2 eggs
  • 80g panko breadcrumbs (or standard dried breadcrumbs)
  • 2 avocados (preferably too hard rather than too soft)
  • Olive oil, for deep frying

For the lime aioli:

  • 2 egg yolks
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 250ml rapeseed oil
  • 1 garlic clove
  • Juice of 1 lime

Veggie cookbookThis and more great recipes are featured in Very Veggie Family Cookbook by Sarah Ask and Lisa Bjärbo (£14.99, Pavilion Books).

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