Today’s recipes come from Mark Best and Delcado Avocados. They’re perfect partners as a brunch appetiser, arvo snack, or late-night treat.
Avocado lassi and fritters
- 2 Delcado avocados
- 2 cups self-raising flour
- 1 cup tapioca flour
- 1 heaped tsp baking powder
- 2 tsp honey
- 500 ml iced water
- 1 litre avocado oil for cooking
- 1 Delcado avocado
- 1 cup Greek yoghurt
- 600 ml buttermilk or kefir
- 1 small bunch English spinach
- 2 tbsp honey
- 4 cardamom pods
- Sift the self-raising flour and baking powder twice into a large bowl.
- Whisk in the iced water and honey to obtain a good batter consistency.
- Cut the avocados in half and pop the seed by placing your thumbs at the back and pushing outward. Remove the flesh with a large kitchen spoon. Slice each half into 4 slices and coat in tapioca flour. Leave them there for a minute or two to hydrate the flour, allowing it to stick better.
- Heat the avocado oil to 180 degrees Celsius.
- Coat the floured avocado slices in batter and fry until golden.
- Drain on absorbent paper and season with flaked salt. Eat while piping hot.
- Scoop the flesh from the avocado and put into a tall jug.
- Wash the spinach with two changes of fresh water. Trim the stems and reserve to use as straws. Add the 8-10 spinach leaves to the jug. Add the yoghurt, buttermilk (or kefir for a delicious, slightly more acidic alternative) and honey.
- Blend with a stick or upright blender. You are after a thick milkshake-like consistency so adjust with more buttermilk or a little cold water.
- Garnish with the seeds from the cardamom pods. Serve with straws made from the hollow spinach stems.