- 2 large avocados, sliced into 2 cm thick slices, they need to be ripe but firm
- 3 dl/1.2 cups flour
- 3 dl/1.2 cups bread crumbs
- vegetable oil
- 2 eggs, whisked
- 1.5 dl/0.6 cups of mayonnaise
- 0.5 dl/0.2 cups of sour cream – add more if you want a thinner consistency
- chili sauce to taste – I used siracha
- 1 pressed or finely chopped garlic clove
- 1 tsp of sweet chili sauce
- 1 lime, juiced
Chili mayo dressing:
Thinly sliced beets, I used polka beets
Mix mayonnaise and sour cream in a bowl, add pressed garlic, lime juice and sweet chili sauce. Spice things up with hot sauce, I haven’t given any specific measurements here as it really comes down to your personal preference, so start by mixing in a teaspoon and take it from there. Place the chili mayo in the fridge once you’ve reached your perfect level of spicy.
Peel and slice your avocado into small strips, about 2 cm wide. Sprinkle each strip with a little bit of salt.
Get 3 separate bowls, add flour to the first bowl, whisk your eggs in the second bowl and fill your third bowl with bread crumbs. Start by covering your avocado strip with a layer of flour, dip it in the egg mixture and finish it with a cover of bread crumbs.
Once all avocado strips are coated it’s time to heat up your oil. I like using a deep pan as it keeps the oil from going everywhere. Fill the pan with vegetable oil until it’s about 2 cm high and bring the heat up. Once the oil is hot you can start adding your avocado, I suggest doing this in smaller batches as the oil cools down if you add too much.
Fry each piece for two minutes on each side and place it on a paper towel to drain any excess oil.
Serve with cooked quinoa, edamame beans, lambs lettuce, pomegranate seeds, polka beets and a drizzle of chili mayo.