THE WABI SABI
SE
RVES
2-4
Crispy avocado fries and golden almond flakes give this snack an irresistible double crunch. Dip in wasabi mayonnaise for the ultimate indulgence. INGREDIENTS 25g almond flakes
For the wasabi mayonnaise:
2 avocados, pits and skins removed
4 tbsp. mayonnaise
20g all-purpose flour
2 tsp. wasabi paste
2 free-range eggs, whisked
Juice and zest of ½ lime
100g panko crumbs
Sea salt and pepper
Vegetable oil
To serve: lime wedges
VARIATION Variation: Instead of wasabi mayonnaise, try the spicy sriracha mayonnaise see Avotacos with Sriracha Mayo, p.55.
METHOD 1 Mix together the ingredients for the mayonnaise, then cover it and refrigerate to let the flavors develop.
5 Dipping the fries one at a time, first dredge them in flour, then the egg mixture followed by coating them in panko crumbs.
2 Toast the almond flakes in a dry frying pan over low heat until they are golden brown and release a fragrant aroma. Set aside.
6 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.
3 To make the fries, cut the avocados in half, then slice them lengthways to make 5 fries per side, 20 in total. 4 Take 3 bowls and put the flour in one of the bowls, the eggs in another and the panko in a third.
7 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.
SNACKS
37
