Fried Avocado with Jackfruit

To make the beer-braised jackfruit, drain the jackfruit and rinse well. Squeeze out the excess liquid from the fruit through a sieve if the fruit seems excessively watery. Pat dry with kitchen paper.

Heat a cast-iron frying pan or pan over a medium heat and sauté the onion in the vegetable oil for 3 minutes until just softened. Add the pepper, pineapple, ginger, garlic and chilli flakes and sauté for
6 minutes.

Add the jackfruit and sauté for a futher 3 – 4 minutes until lightly browned.

Add the lime zest and juice, Worcestershire sauce and lager. Stir to combine and bring to a simmer. Once the mixture is bubbling, adjust the heat to medium-low, cover and cook for 20 minutes, stirring occasionally. Once most of the liquid is absorbed, turn off the heat but leave covered to stay warm.

To fry the avocados, heat the vegetable oil in a heavy-based pot or deep-fryer to a temperature of 182°C – 190°C/365°F – 375°F on a deep-frying thermometer.

Place the plain flour in a bowl and the non-dairy milk in another bowl. In a third bowl, combine the breadcrumbs, garlic powder, chipotle chilli powder, salt and cumin.

Cut each avocado in half. Remove the stone. Gently peel the skin from the halves. Carefully scoop a small amount of avocado from the centre of each half to create more of a bowl, leaving the sides intact.
Coat each avocado half in the plain flour, shaking off any excess, then immerse in the non-dairy milk. Toss in the breadcrumb mixture. Use your hands to gently press and pack on the crumb mixture so the entire half is well coated.

To avoid overcrowding the pot, fry 2 halves at a time for 2 minutes until golden brown. Remove with a slotted spoon or tongs, allowing any excess oil to drip off before placing the halves on a plate or baking sheet lined with kitchen paper.

To serve, scoop a generous portion of the jackfruit on top of each avocado half. Top with vegan ranch dressing. Add coriander and a drizzle of extra lime juice, if you like.