COURGETTE CRISPS WITH AVOIOLI

Serving

2-4 people

Ingredients

1 small courgette (±250g)
Sea salt and pepper

For the batter:
40g all-purpose flour
50ml unsweetened almond milk
1 free-range egg
1 tsp. garlic powder
1 tsp. onion poder

For the avoioli:
1 small head of garlic
1 tbsp. extra-virgin olive oil
1 avocado, pit and skin removed
Juice of ½ lemon
Sea salt and pepper

Equipment

Kitchen foil
Baking tray
Box grater or mandoline
Baking paper

Preheat the oven to 200ºC/gas mark 6.
Slice off the top of the garlic bulb (the pointy end), and drizzle 1 tbsp. olive oil into the cloves. Wrap it up in kitchen foil and roast it in the oven for ±30 minutes until soft.
In the meantime, combine all the ingredients together for the batter and set aside to rest. If you have any lumps in the batter, use a hand blender to make it super smooth.
Wash the courgette and, using the grater or mandoline slicer, slice it horizontally into super thin slices.
Line a large baking tray (or two small ones) with baking paper. Dip each slice of courgette in the batter so it’s fully coated and place them onto the baking tray.
Turn the oven down to 200ºC/gas mark 4 and bake the courgette until golden brown and crispy, ±30 minutes.
While the courgette crisps are baking, make the avoioli. Squeeze the bottom of each roasted garlic clove to push it out of its skin into a bowl. Add the remaining ingredients and mash them together with a fork until smooth. Season to taste.
Make sure the courgette crisps have cooled, then serve with the avoioli.