Zucchini Fries with Guacamole & Chilli Oil
Crispy fried crumbed zucchini fingers are perfect for dipping into creamy Westfalia Spicy Guacamole.
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 10 mins
¼ (60 g) red onion, chopped
1 Tbsp (15 ml / 5 g) fresh coriander
1 (2 g) small green chilli, deseeded
1 (2 g) small clove garlic
½ C (125 ml) Westfalia Plain Avocado Oil
salt and pepper
500 g zucchini (baby marrows)
3 large eggs, whisked
2 C (500 ml / 130 g) panko crumbs, seasoned
oil, for deep frying
2 x 200 g tubs Westfalia Spicy Guacamole
2 Tbsp (30 ml / 20 g) red onion, finely chopped
handful mint leaves (optional)
Combine all of the ingredients and use a hand blender to blend until fine. Season to taste.
Top and tail each zucchini and cut into quarters, lengthwise. Dust the zucchinis in flour.
Dip each one into the whisked eggs and then into the panko crumbs to coat evenly.
Heat the oil for deep-frying to 180 °C. Fry the zucchini, in batches for 1-2 minutes until golden and crisp. Remove from the oil, drain on kitchen paper and season with salt and pepper.
Swirl some of the chilli oil into the guacamole and serve the rest of the oil on the side for dipping. Top the Westfalia Spicy Guacamole with some pistachios and red onion and garnish with a few mint leaves, if preferred.
TIP: Panko crumbs are Asian breadcrumbs that can be found at Asian supermarkets, certain supermarkets and specialised delis. They can be replaced with regular breadcrumbs if preferred.