The Wabi Sabi
These crispy avocado fries are golden on the outside, creamy on the inside, and served with a zesty wasabi-lime mayo.
Ingredients
25 g almond flakes
2 avocados, pits and skins removed
20 g all-purpose flour
2 free-range eggs, whisked
100g panko crumbs
Vegetable oil
For the wasabi mayonnaise:
4 tbsp. mayonnaise
2 tsp. wasabi paste
Juice and zest of ½ lime
Sea salt and pepper
To serve: lime wedges
Equipments
For
2-4 people
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Instructions
- Mix together the ingredients for the mayonnaise, then cover it and refrigerate to let the flavours develop.
- Toast the almond flakes in a dry frying pan over low heat until they are golden brown and release a fragrant aroma. Set aside.
- To make the fries, cut the avocados in half, then slice them lengthways to make 5 fries per side, 20 in total.
- Take 3 bowls and put the flour in one of the bowls, the eggs in another and the panko in a third.
- Dipping the fries one at a time, first dredge them in flour, then the egg mixture followed by coating them in panko crumbs.
- Pour 4 cm of vegetable oil into a frying pan and then heat it a slow, medium heat. Fry the avocado slices in batches, so there’s plenty of room in the pan, about 5 at a time. Fry for around 10-20 seconds on each side until golden brown, taking care to flip them gently.
- Taste the wasabi mayonnaise and make any final adjustments to the seasoning. Serve the avocado fries while still piping hot with the mayonnaise, seasoning, almond flakes and some lime wedges.
Recipe tip:
- Instead of wasabi mayonnaise, try the spicy sriracha mayonnaise
