for 4 person

Chilli crème fraîche

100 g	crème fraîche
1 tbsp	sambal oelek
1 tsp	lime juice
a little	salt

Avocado fries

2 tbsp	white flour
2	eggs
80 g	panko breadcrumbs
2 piece	avocados, cut into wedges
½ tsp	salt

Baking

	oil for deep-frying
60 g	preserved jalapeño peppers in slices (e. g. Old El Paso Sliced Green Jalapeños)
½ bunch	coriander, torn

How it's done

Chilli crème fraîche

Combine the crème fraîche and remaining ingredients with a little salt and mix well, then refrigerate.

Avocado fries

Empty the flour into a shallow dish. Beat the egg in a deep bowl and place the breadcrumbs in a shallow bowl. Salt the avocado slices, turn in the flour in batches, shaking off the excess flour, then coat in the egg then the breadcrumbs.

Baking

Fill a pot to 1/3 with oil, heat it, then reduce the heat. Deep-fry the avocado in batches for around 4 mins. each until golden brown, then remove, allow to drain on kitchen paper, serve with chilli crème fraîche, jalapeños and coriander.

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