Baked Panko-Crumbed Avocado Fries

Pour 4
30 minutes

Noté par 26 personnes

Notez cette recette :

Make the vegetables the favourite part of the meal with these panko-crumbed avocado fries. Panko, or Japanese breadcrumbs, are well-known for giving crumbed foods a particularly light and crispy coating. These ‘fries’ are baked in the oven for a healthier touch, and come served with a sensationally savoury tahini miso sauce.

Recipe courtesy of Great British Chefs

Ingrédients

baked avocado fries:
2 avocados, large and ripe
3 tbsp plain flour
1/2 tsp chilli powder
1/2 tsp salt
pinch of black pepper
2 large eggs, lightly beaten
100g panko breadcrumbs
1 tbsp olive oil
flaky sea salt, for sprinkling

tahini miso sauce:
3 tbsp light tahini
1 tbsp sweet white miso
2 tsp rice wine vinegar
2 tsp toasted sesame oil
1 tsp hot sauce
1 orange, small, juiced
1 lime, juiced
pinch of salt and pepper

Préparation

Preheat the oven to 220°C/gas mark 8. Line a large baking tray with parchment paper.
Cut each avocado in half lengthways, peel off the skin and remove the stones. Cut each avocado half into 3 or 4 pieces, depending on size, so that you have 12–16 long slices in total.
Set up an assembly line of three bowls, the first containing the flour, chilli powder, salt and pepper, the second containing the beaten egg and the third the Panko breadcrumbs.
Dip each avocado slice in the seasoned flour, followed by the egg, then coat in Panko breadcrumbs and place on the prepared tray. Repeat until all of your avocado slices are coated.
Drizzle the olive oil over your slices and bake for 15–20 minutes until golden brown and crisp.
While the avocado is baking, whisk together all of the ingredients for the sauce in a medium bowl and season to taste.
Remove the avocado slices from the oven, sprinkle with sea salt and serve warm drizzled with tahini miso sauce.