Whipped avocado and cilantro puree with roasted corn tostadas
Ingredients:
- Edamame – 100g
- Avocado – 2
- Breakfast radish – 2 diced
- Large shallot, sliced
- Basil leaves – 5
- Feta cheese – 50g crumbled (1/2 cup)
- Soy oil to taste
- Limes – 2 juiced
- Garlic – 1 clove diced
- Cilantro – to taste
- Black pepper – to taste
- Kosher salt – to taste
- Vegetable oil – 1L (4 ¼ cups)
- All purpose flour – 250g (2 ½ cups)
- Corn Starch – 50g (8 tsp)
Directions:
- Place the avocado, lime juice, garlic and basil into a bar blender and puree until velvety smooth.
- Remove puree from blender and season with salt and pepper to taste.
- Preheat oil to 325 degrees F.
- Peel and slice shallots into coins ½ inch thick, dredge them in the cornstarch and flour mix.
- Deep fry the shallots until just golden brown, remove and season to taste.
Plating:
Spread the puree in a circular motion around the plate.
Garnish with edamame, breakfast radish, crisp shallots, feta, fresh lime juice and soy bean oil.