Deep Fried Avocado

Ingredients

• 4–6 cups sunflower oil
• 20g cake flour
• ½ tsp salt, plus extra for sprinkling
• ¼ tsp ground black pepper
• 1 egg, beaten
• 80g panko crumbs
• 1 avocado, cut into 6–8 wedges
• 3–4 Tbsp chipotle chilli marinade
• 200ml sour cream

Method

1. Heat the sunflower oil to 190ºC in a heavy-based pot.
2. Mix the flour, salt and pepper in a small bowl. Place the beaten egg in a second bowl and the panko crumbs in a third.
3. Coat the avocado wedges in the seasoned flour, shake off any excess, then dip them into the beaten egg. Once covered in egg, put them straight into the panko crumbs and ensure they are well coated.
4. Fry the crumbed avocado wedges until golden and crispy, then remove from the oil and drain on paper towel. Sprinkle with salt.
5. Mix the chipotle chilli marinade into the sour cream to make a dipping sauce for the crispy avo wedges.

 
Tip: Use an avocado that is slightly firm to the touch; this will make it easier to cut into wedges.

Chipotle Chilli Marinade

Ingredients

• 50g chipotle chillies in adobo sauce
• 2 tsp ground cumin
• 1 tsp chopped garlic
• 1 tsp cayenne pepper
• ¼ cup lemon juice
• 2 tsp paprika
• ½ tsp salt
  

Method

1. Place all the ingredients into a food processor or blender and blend until smooth.
2. Store in the fridge in an airtight container for up to 6 months.