Photo: Julia Pelish, courtesy Heirloom Vegetarian 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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