Crunchy Avocado With Sweet Chili Mayo Recipe

Name: Crunchy Avocado With Sweet Chili Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 cups corn flakes; 1/4 cup sliced almonds; 1/4 cup sesame seeds (black and white look best); 1/4 cup flaked, unsweetened coconut; Pinch red pepper flakes or chili powder; 1 teaspoon salt; 1 tablespoon sugar; flour for dredging; 1 egg; Splash milk; 1 tablespoon honey; 1 carrot, sliced into thin ribbons; 1 jalapeno, sliced thinly into rounds or strips; 1 cucumber, cut into thin spears; 8 cilantro stalks; 1/2 cup mayo; 1 tablespoon sweet chili garlic sauce; 1 tablespoon lime juice; 1/4 inch oil for frying; 2 avocados

Servings: persons

1.5 cups corn flakes
1/4 cup sliced almonds
1/4 cup sesame seeds (black and white look best)
1/4 cup flaked, unsweetened coconut
Pinch red pepper flakes or chili powder
1 teaspoon salt
1 tablespoon sugar
flour for dredging
1 egg
Splash milk
1 tablespoon honey
1 carrot, sliced into thin ribbons
1 jalapeno, sliced thinly into rounds or strips
1 cucumber, cut into thin spears
8 cilantro stalks
1/2 cup mayo
1 tablespoon sweet chili garlic sauce
1 tablespoon lime juice
1/4 inch oil for frying
2 avocados

1
Pulse corn flakes, coconut, almonds and sesame seeds in a food processor to a coarse crumb. Put into a shallow bowl. Put flour into a second bowl and whisk egg, milk and honey in a third bowl.
2
Heat oil over medium heat to about 325.
3
Cut avocados in half, remove pit and scoop flesh from skin using a large spoon. Cut into 6-8 pieces. Dredge in flour, shaking off excess. Dip in egg mixture then nut mixture.
4
Mix mayo, lime, chili sauce and s&p to taste.
5
Fry avocado slices in oil very briefly until crust browns, flipping once and draining on paper towels. Allow to cool a bit.
6
Place a jalapeno slice, cucumber spear and cilantro leaf on each avocado slice and wrap with a carrot ribbon. Serve with dipping sauce. Our jalapenos were intensely hot so I ended up removing the seeds- you might want to test one first!

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1.5 cups corn flakes, 1/4 cup sliced almonds, 1/4 cup sesame seeds (black and white look best), 1/4 cup flaked, unsweetened coconut, and more.

Yes, Crunchy Avocado With Sweet Chili Mayo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crunchy Avocado With Sweet Chili Mayo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions