Crispy tomatoes with guacamole

Name: Crispy tomatoes with guacamole
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

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
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
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
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
Preparation time 35-45 minutes