Lawyers who refuse to mature? Turn them into fries

Avocado has a large carbon footprint and extremely appealing texture, so it's no wonder it has become such an infamous commodity, especially since it's often wasted due to short shelf life. If you're a climivore who wants to eat for the planet, but avocados are still a must, eat them less often, as a special treat, and use European-grown and organic avocados whenever possible.

< p class= "dcr-1b64dqh">But above all, don't waste them. Avocados labeled as "ready to eat" cost more and are often overripe. That said, it can be tricky to ripen them yourself at home, but if you ever find yourself with an inedible, rock-hard avocado, it can still be saved - try to ripen it next door. a banana, for example - the ethene released by the banana will help ripen any fruit by converting its starches into sugars - or turning it into avocado fries, which are an unexpectedly delicious surprise that can turn a unripe avocado into a fun weekend dish or party piece.

Avocado Fries

This recipe was a revelation to me. Sometimes avocados just don't ripen and end up falling apart before they're ready to eat. The last time this happened to me, rather than throwing the fruit away, I chopped it up and added it to a Mexican stew. This led to further research and the discovery of today's dish. If you're cooking more than one avocado, you won't need to multiply the other ingredients by the same amount: just add extra flour, aquafaba (or egg) and breadcrumbs (if you don't have stale bread or breadcrumbs, polenta is a great alternative) - the goal is just to evenly coat the avocado pieces.

You can season the avocado with lime juice and sea salt and pepper to help retain its color and enhance its flavor, but this is not essential as the fries can be seasoned afterwards. They're also delicious dressed with a squeeze of lime just before eating.

Firm or under-ripe avocados work best here, but even ripe ones will work, provided they are firm enough to hold their shape. To reduce oil consumption and save energy, cook the avocado fries in a deep fryer or in the oven (especially if it's already being used).

Makes 1

1 firm avocado2 tbsp flour – I use rye flour for flavor but any will do50ml aquafaba, or 1 egg3-4 tbsp breadcrumbs or polentaOil, for frying – I use coconut

To serve (all optional)1 wedge lime Sea salt and black pepper Your choice of sauce – chilli, mayonnaise, salsa, let's say

Peel the avocado and cut the flesh into 1cm thick wedges . Put them in a bowl, scatter them over the flour, then mix gently to coat them well. Transfer to a sieve and shake off any excess flour, then place in a bowl with the aquafaba (or egg, lightly beaten) and toss gently until evenly coated. Shake off any excess, transfer to a tray of breadcrumbs (or polenta) and toss again to coat.

Set a skillet to medium heat and add enough oil to cover the base of 1-2mm. Add the breaded avocado pieces, in batches if necessary, and gently sauté for three minutes on each side, until nicely browned. Transfer to a wire rack, season and serve with an optional lime wedge and the sauce of your choice.