Crispy avocado infrites with salsa from jaimie van heije

Name: crispy avocado infrites with salsa from jaimie van heije
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 vine tomato; Red onion; 1 el jalapeño pepper in pot; 1 lime; 1 el chili sauce; tl Tabasco; 1 tl ginger syrup; 2 el traditional olive oil; 3 twig fresh coriander; 1 liter peanut oil for frying; 2 ready to eat avocado; 30 g wheat flour; 50 g protein bottle 500 g; 20 g Japanese breadcrumbs; 1 tl paprika

Delicious and surprising snack: crispy avocado fries with a salsa of tomato, red onion, jalapeños, lime, chili sauce, tabasco, ginger syrup and olive oil.

Ingredients

Kitchen Stuff

1 high pan
1 kitchen thermometer

Directions

Cut the tomatoes into quarters, remove the seeds, cut the flesh into cubes of ½ cm (brunoise) and put in a bowl.
Cut the red onion very finely and add. Slice the jalapeñar slices and also add to the tomato.
Clean the lime and grate the green skin and squeeze the fruit. Add the rasp and juice, together with the chili sauce, tabasco, ginger syrup and olive oil.
Slice the coriander, add and mix everything into a salsa. If necessary, season with salt.
Heat the peanut oil in the high pan to 200 ° C (check with the kitchen thermometer). Halve the avocados and remove the kernel and the peel.
Place 1 avocado half on a flat dish or large plate. Cut the avocado half in the width into slices as thin as possible.
Then push the slices diagonally away from each other to form a long pendulum. The slices must continue to touch each other.
Form a circle around the pendulum, so that an upright edge is formed in a circular shape. Spoon the salsa into it.
Cut the other 3 avocado halves each in 4 parts lengthwise. Put the flour, the egg white and the panko in 3 separate bowls.
Pass the avocado leaves in succession through the flour, the egg white and the panko.
Fry the avocado infrites in portions in 3 min. Golden brown. Use a slotted spoon to remove them from the oil.
Drain on kitchen paper and sprinkle with (sea) salt and paprika powder. Put them on the scale at the salsa.