Avocado Nuggets With Matcha Wasabi

Avocado Nuggets With Matcha Wasabi

Avocado chunks in breadcrumbs! Crunchy on the outside and soft on the inside. Serve on a green meadow of micro leaves and lentil sprouts, along with wasabi-matcha dressing; Great as a satisfying main or as an appetizer.😋🥑🥑❣

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Servings: 2

Ingredients Method Notes

Ingredients

Two satisfying main courses or 3-4 starters

1 ripe avocado not too ripe
1 teaspoon lemon juice
oil for frying

Flour Mixture

¼ cup white flour
¼ cup corn starch
¼ teaspoon Matcha Powder by taste
pinch salt

Batter

3 Tablespoon chickpea flour
½ cup water as needed
½ Tablespoon apple cider vinegar
1 Tablespoon almond butter or tahini
½ Tablespoon wasabi paste by taste
¼ teaspoon chili powder
¼ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder optional
½ teaspoon salt by taste
½ teaspoon ground black pepper
¼ teaspoon baking powder
¼ teaspoon baking soda

Breadcrumbs Mixture

¼ cup panko
¼ cup grissini crumbs or standard breadcrumbs
¼ cup white sesame optional
½ teaspoon garlic powder
¼ teaspoon onion powder optional
pinch ground black pepper
⅛ teaspoon chili powder
pinch salt

For Serving

Green Meadow

micro leaves mix or your favorite ones
green lentils sprouts or alfalfa sprouts

Matcha Wasabi Dressing

¼ teaspoon matcha powder
½ Tablespoon wasabi paste by taste
½ teaspoon water as needed

Method

Flour Mixture

Mix well flour, cornstarch, matcha powder, and salt in a medium bowl.

Batter

Mix chickpea flour, water, and vinegar; Add almond butter and wasabi paste and mix well.
Add all the other ingredients and mix well. If the mixture is thicker than the texture of a beaten egg, add water gradually, a little at a time.

Breadcrumbs

In a medium bowl, mix the breadcrumbs well with the other ingredients.

Avocado

Put the lemon juice in a small bowl.
Peel the avocado with a sharp knife, and cut the avocado into large pieces of three to four cm (1.2-1.6 inches).
Brush the avocado chunks with lemon juice, and place them in a bowl or plate.
Dip the avocado pieces in the flour mixture, shaking off excess; Dip in the batter and shake off excess, roll in the breadcrumbs, and place on a plate* see the tip at the end of the recipe.
Heat canola or sunflower oil over medium-high heat in a medium 24-26 cm pan or a wok; the oil should reach at least half the height of the nuggets.
Transfer to the hot oil 4-5 pieces at a time and fry on medium-high heat * (see note) on all sides until nicely golden (about two minutes on each side). You can use tongs. Remove and place in a colander to absorb the excess fat)

For Serving

Mix the wasabi paste and matcha powder in a small serving bowl; add water gradually until you get a texture where you can easily dip the nuggets.
Put the micro leaves and sprouts in a serving bowl, arrange the nuggets on top, and serve with matcha-wasabi dressing.

Notes

Tip: After dipping the avocado pieces in all three coatings - if there are several bald areas left - dip a silicone brush in the batter, brush the naughty area, and dip again in the bread crumbs.

The nuggets should be fried most of the time on medium-high heat. At the same time, during frying, the oil gets very hot and may burn; in this case (when it sizzles loudly) - it's time to lower the heat to get a mild sizzle. If the oil is too quiet, increase the heat again to medium-high. Bottom line: you must be alert to the oil temperature.

For a gluten-free dish: replace the white flour with potato flour or green buckwheat flour and the breadcrumbs with gluten-free cornflakes-crumbs.

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