Deep-fried avocado with lime aioli

Deep-fried avocado with lime aioli

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

Avocado

  • 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.
  • 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.
  • Add garlic and lime juice to taste.
  • For the avocado, mix the flour and salt together on a plate.
  • Beat the eggs together with a fork on a deep plate.
  • Put the breadcrumbs on a third plate.
  • 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

    This 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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