Courgette Crisps with Avoioli

THE WABI SABI

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 2 avocados, pits and skins removed 20g all-purpose flour 2 free-range eggs, whisked 100g panko crumbs Vegetable oil

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. 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. 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. 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

5 Dipping the fries one at a time, first dredge them in flour, then the egg mixture followed by coating them in panko crumbs. 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. 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.

SERVES 2-4