Crispy avocado fries
These avocado fries are simply scrumptious. With a crispy batter of panko crumbs and delicious seasoning, served with our zingy green yoghurt sauce, they make a fantastic vegetarian side dish.
- 30 mins preparation
- Serves 4
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Ingredients
- 4 large avocados
- 2 tbsp garlic powder
- 2 tsp cayenne pepper
- 1 tsp fine salt
- 2 tsp cracked black pepper
- 1/2 cup plain flour
- 2 tsp Orgran No Egg™ Egg Replacer
- 6 tbsp (90 ml) water
- 2 cups Orgran Crispi™ Panko-Style Breadcrumbs
- vegetable oil for shallow-frying
Green yoghurt sauce
- 2 cups baby spinach leaves
- 1 cup coriander leaves
- 1/2 cup Greek-style yoghurt
Method
- 1For the Green yoghurt sauce, put spinach and coriander in a saucepan of boiling water. Cook for 1 minute. Drain. Refresh in a bowl of iced water. Drain, squeezing out as much water as possible. Finely chop spinach and coriander. Process chopped greens with yoghurt until smooth. Season.
- 2Halve avocados. Remove stones and skin. Cut into thick wedges. Place slices flat over two baking paper-lined oven trays. Sprinkle with combined garlic powder, cayenne, salt and pepper. Stand for 5 minutes.
- 3Place flour in a shallow bowl. Whisk No Egg™ Egg Replacer and water together in a second shallow bowl. Place Crispi™ Panko-Style Breadcrumbs in a third shallow bowl.
- 4Gently coat each avocado wedge in flour, dip into Egg Replacer mixture, then coat evenly in crumbs, pressing gently to stick. Return crumbed avocado to trays.
- 5Fill a large, deep frying pan 5cm with oil. Heat over medium heat. The oil is sufficiently hot when a sprinkle of breadcrumbs sizzles on contact. Fry avocado wedges in batches for 1 minute each side or until golden brown. Drain on a wire rack over a tray.
- 6Serve hot avocado fries with green yoghurt sauce.
