Avocado is one of my favourite ingredients. Not only is it soft and creamy, but it also has an incredible flavour that lets itself be combined with others. In this case, I breaded them with panko (a super crunchy japanese breadcrumb) and cooked them in the oven. You can also fry them ;). As a dip I made a homemade honey mustard (takes literally 2min) and you can use it not only as a dip but also as a dressing, for sandwiches and wraps.
For the avocado
- 2 avocado not too ripe or they will fall apart when you bread them
- 100 g all purpose flour
- 2 eggs
- 100 g panko breadcrumbs
- to taste paprika, salt and pepper
For the honey mustard
- 120 g mayonnaise (can be light)
- 1 1/2 tbsp yellow mustard
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 5 tbsp honey
- First we cut the avocado in slices (it can be lengthwise or across, whatever you like best) and peel them.
- Season with salt, pepper and paprika on all sides.
- To bread, first decide which hand you’re going to use for the flour and panko (dry ingredients) and which for the egg (wet) so you don’t end up breading your hand. Start by putting your piece of avocado in the flour and shake off any excess of flour. Then it goes into the egg (change hand) and also let the excess drip off. Finally it goes into the panko, make sure it sticks nicely to the egg.
- Now they go into the oven on baking paper at 180C for about 30-40min or until the panko is nice and golden. If you’re planning on frying them, I recommend that you put them in the fridge for about 30min before putting them in the oil so the egg hardens a bit and helps the panko to stay put while going in.
- For the honey mustard all you need to do is mix everything together. You can adjust the flavour to your taste by adding more honey or mustard.
It’s an amazing appetizer that everyone will love 🙂 I hope you liked it!