Crispy tomatoes with guacamole

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
3 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 small red onion
  • 2 Avocados
  • 7-10 Tbsp Juice of 1 lemon
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 pinch Sugar
  • 800 g Tomatoes
  • 125 g Flour
  • 150 ml dry white wine
  • 2 TABLESPOONS Oil
  • 2 Protein (size M)
  • 1 l Sunflower oil for baking
  • 7-10 Tbsp Cling film

Directions

  1. 1

    For the guacamole, peel the onion and dice very finely. Halve the avocados and remove the stones. Remove the flesh from the skin. Mash the pulp and lemon juice in a bowl with a fork. Mix in the diced onion, except for something to garnish. Season with salt, pepper and sugar. Cover with foil until use and keep cool

  2. 2

    Clean, wash and slice the tomatoes. For the batter sift flour into a bowl. Mix in wine and oil, season with salt. Beat the egg white with the whisk of the hand mixer until stiff and fold in. Heat the oil to approx. 175 °C. Pull tomato slices in portions through the baking dough and fold each

  3. 3

    Fry for 3-4 minutes. Drain finished tomatoes on kitchen paper and keep warm. Arrange tomatoes on plates and sprinkle with pepper. Arrange avocado dip in small bowls and sprinkle with remaining onion cubes

  4. 4

    Preparation time 35-45 minutes

Nutrition Facts

KCAL
560 kcal
CARBS
29 g
FATS
42 g
PROTEINS
9 g

Categories & Tags

Snacks/PartyAppetizervery easy