Ingredients
Serves: 4–6
Method
- Whisk together the flour and filtered water in a bowl to form a thick batter.
- In a separate bowl, add the quinoa flakes, sesame seeds, chia seeds, paprika, cumin and a generous pinch of salt and mix well to combine.
- Dip the avocado slices into the batter, then coat with the sesame seed mixture, patting off any excess.
- Heat the coconut oil in a frying pan over medium–high heat.
- To test the temperature, drop a small piece of avocado in the oil – if it bubbles instantly around the edges you are ready to go! Taking your time and working in batches, fry the avocado slices for about 1 to 2 minutes on each side, using tongs to turn them carefully, until the seedy coating is brown and crisp. Set aside on paper towel to drain.
- Season with another generous pinch of salt and serve with lemon wedges for squeezing. Now devour! Or save leftovers for lunch.
Recipe by Luke Hines
