Heirloom Vegetarian’s Avocado Frites

Breading Ingredients:

• 1 litre fine corn meal
• 500 ml chana (chickpea flour)
• 25 ml ground coriander
• 40 ml smoked hot paprika
• 30 ml salt
• 7 ml ground black pepper
• 3.75 ml cayenne pepper

Breading Directions:

• Whisk all ingredients in a bowl until well combined.
• There will be plenty of leftovers. Place in a sealed container as it will keep for up to six months.

Assembly:

• Cut an avocado in half, remove the pit.
• With the skin on, cut the avocado halves into three wedges in the skin and scoop out into the breading.
• Toss gently to coat and lift out while giving it shake to remove the excess breading.
• Heat enough oil in a pan to shallow fry.
• When the oil starts to simmer, add in your coated wedges and cook until golden.
• Flip and repeat on the other side.
• Lift out and drain on paper towel.
• Season with salt.
• Plate with the creamy cilantro dip and serve with a lime wedge and cilantro.

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