CRISPY AVOCADO LETTUCE WRAPS

BY AMANDA PIEDIMONTE AND EMILIE NOEL
Crispy Avocado Wraps
Fried Avocado (5 of 5)Emilie (my imported special ingredient/partner for this Throwdown) and I are absolutely obsessed with avocados. They are an essential item on our individual grocery lists week after week, so naturally we decided to build our dish around this marvellous, creamy, fatty, delicious vegetable.
The inspiration from this dish came from a recipe for oven baked avocado fries. We were considering serving them as fries with a marinara sauce, or in a taco, but decided to brighten it up a bit in a lettuce wrap. For the record, they would be delicious in either. Another key ingredient here is the pickled radishes. And the sweetness from the mango really helps balance out the acidity.

Yield makes 8 servings

Ingredients
1 head boston lettuce
1 ripe avocado, cut into 8 pieces
Panko breadcrumbs
Vegan egg replacer (I used Bob’s Red Mill)
3 cups of frying oil
1 mango
1 handful of cilantro (stems and leaves)
2 limes
1 shallot
1 handful of roasted chopped cashews
 1 cup of sliced radishes
1 tsp. cumin seeds
1/2 tsp. dried chilli flakes
1 thumb-sized piece of ginger, grated
Olive oil
Salt & pepper

Method

  1. Lightly toast cumin seeds and marinate radishes in juice of 1 lime, olive oil, cumin seeds, grated ginger and chili flakes for a minimum of 2 hours.
  2. Flour the avocado, dip in faux-egg wash, cover in panko and fry in the oil until golden brown. Keep warm in the oven at 200 degrees
  3. Cut mango in long strips
  4. Toss a handful of roughly-chopped cilantro, minced shallot, juice of 1 lime and olive oil in the blender
  5. Assemble; starting with lettuce, adding mango, radishes, avocado, cilantrol-lime vinaigrette, crushed cashews and, finally, cilantro leaves.
A big thanks to everyone that participated in this Throwdown! We planned it last-minute, scheduled it for a Monday night and definitely handed all contestants a big challenge with the theme.

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