Crispy panko avocado fries
Creamy avocado sticks in a crisp panko coating, fried until crunchy. Served with a fresh, vitamin-rich slaw of red and white cabbage in a creamy umami dressing with lemon ponzu and toasted sesame.
Preparation
Step 1
150 g red cabbage – 150 g white cabbage – 2 tbsp sesame seeds, toasted – 100 g yoghurt – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tbsp Kikkoman Toasted Sesame Oil – black pepper, freshly ground (optional)
For the slaw, finely shred or grate both types of cabbage. Mix the sesame seeds with the yoghurt, Kikkoman Ponzu Lemon and Kikkoman Sesame Oil to make the dressing, and season with freshly ground black pepper if desired. Toss it through the cabbage.
Step 2
2 small avocados – 1 egg – 1 tbsp Kikkoman Sauce for Poke Bowl – 2 tbsp plain flour – 80 g Kikkoman Panko - Japanese style crispy bread crumbs
For the avocado fries, halve the avocados, remove the stones and scoop out the flesh in one go. Cut the flesh into thick chips or wedges. Beat the egg with the Kikkoman Poke Sauce and pour into a shallow bowl. Place the flour and Kikkoman Panko in two separate shallow bowls. Coat the avocado pieces first in the flour, then in the egg mixture and finally in the Kikkoman Panko.
Step 3
Oil, for frying
Heat the oil in a pan and fry the avocado fries until golden and crispy on all sides. Drain on kitchen paper.
Step 4
2 tbsp Kikkoman Sauce for Poke Bowl – 3 tbsp mayonnaise
For the dip, stir together the Kikkoman Poke Sauce and mayonnaise, and serve with the avocado fries and slaw.
Tip
To cook these in an air fryer, air-fry at around 200 °C for 8–10 min, turning halfway, until golden and crispy. Add finely grated Parmesan to the panko coating for extra flavour. For a meat-free version, use a vegan mayonnaise alternative and replace the egg with a starch-based egg replacer powder, or a mixture of 1 tbsp plain flour or potato starch and 3 tbsp water or plant-based milk. Alternatively, use aquafaba, or mustard thinned with a little water.
Recipe-ID: 1772
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150 g red cabbage – 150 g white cabbage – 2 tbsp sesame seeds, toasted – 100 g yoghurt – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tbsp Kikkoman Toasted Sesame Oil – black pepper, freshly ground (optional)
For the slaw, finely shred or grate both types of cabbage. Mix the sesame seeds with the yoghurt, Kikkoman Ponzu Lemon and Kikkoman Sesame Oil to make the dressing, and season with freshly ground black pepper if desired. Toss it through the cabbage.
2 small avocados – 1 egg – 1 tbsp Kikkoman Sauce for Poke Bowl – 2 tbsp plain flour – 80 g Kikkoman Panko - Japanese style crispy bread crumbs
For the avocado fries, halve the avocados, remove the stones and scoop out the flesh in one go. Cut the flesh into thick chips or wedges. Beat the egg with the Kikkoman Poke Sauce and pour into a shallow bowl. Place the flour and Kikkoman Panko in two separate shallow bowls. Coat the avocado pieces first in the flour, then in the egg mixture and finally in the Kikkoman Panko.
Oil, for frying
Heat the oil in a pan and fry the avocado fries until golden and crispy on all sides. Drain on kitchen paper.
2 tbsp Kikkoman Sauce for Poke Bowl – 3 tbsp mayonnaise
For the dip, stir together the Kikkoman Poke Sauce and mayonnaise, and serve with the avocado fries and slaw.
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