Ingredients
| 250g panko breadcrumbs | |
| 20g white sesame seeds | |
| 25g finely chopped pistachios | |
| 25g onion powder | |
| 25g garlic powder | |
| 25g cajun seasoning | |
| 200ml milk | |
| 4 eggs | |
| 300g plain flour | |
| 3 large Hass avocados | |
| oil for frying | |
| CREAMY FETA WHIP DIP | |
| 50g plain mayo | |
| 50g feta | |
| 40g yoghurt | |
| 1 small handful of basil |
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Instructions
| 1. | In a bowl, mix the panko breadcrumbs, sesame seeds, pistachios, onion powder, garlic powder and cajun seasoning. |
| 2. | In another bowl whisk the milk and eggs. |
| 3. | Put the flour into a third bowl. |
| 4. | Slice the avocados in half, remove the seed, and carefully cut the flesh into wedges (about five from each half) discarding the skin. |
| 5. | Gently dip each wedge into the flour, then the egg wash, then the breadcrumb mix, making sure they are totally crumbed and covered. |
| 6. | You can make these in advance and freeze them. |
| 7. | For the feta whip, put the mayo, feta, yoghurt and basil into a mixer and blitz until you have a smooth consistency. |
| 8. | Heat the oil and shallow fry the avo chips until super crispy, about 12 minutes. |
| 9. | Season with salt and pepper and serve hot. |
| 10. | These are also amazing in lettuce cups or tacos. |