Avocado Wings with Ranch Dip

Avocado Wings with Ranch Dip

These wings are a signature dish down at MNB and have been featured on our menu from day one. The joy of this dish is that they actually turn out better with under-ripe avocados. So if you’re stuck with a bunch of hard avos, this is a delicious and fast fail-safe way to make use of them. The ranch dip is one of my all-time favourite condiments and goes with so many other dishes, it’s worth having a jar stored in the fridge at all times! (Make No Bones At Church)

Easy recipeEasy Gluten free Wheat free Kid recipe
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Preparation time

Cook time

Total time

20

Servings

4

Ingredients

For the ranch dressing (makes 1 litre)

  • 500ml high-quality soy milk
  • 42g lemon juice
  • 42g spirit vinegar
  • ½ tbsp finely chopped fresh dill
  • ½ tbsp sugar
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • 4 tbsp nutritional yeast
  • ½ tsp salt
  • 500ml sunflower oil

For the avo wings

  • 2 firm avocados, de-stoned and peeled
  • 1 litre vegetable oil (for frying)

For the batter

  • 65g gram flour
  • 35g soda water
  • ½ tsp smoked paprika
  • 1/3 tsp salt

Instructions

For the ranch dressing

  1. Combine all the ingredients (except the oil) in a deep container or large bowl.
  2. Using a stick blender, blitz everything together while gradually adding the oil. Make sure to incorporate the oil slowly to prevent splitting. If the dressing is too thin, continue to blend in more oil until the desired consistency is reached. You are looking for a smooth mayonnaise-like texture.
  3. Store in the fridge until required.

For the avo wings

  1. Cut the peeled and de-seeded avocados into quarters. You should end up with 16 pieces. Pro tip: If you are not frying the wings straight away, dress the pieces of avocado with a little salt and lemon juice to prevent them from browning and store covered in the fridge.

For the batter

  1. Combine all the ingredients and whisk thoroughly until smooth.
  2. Heat the oil to approximately 190°c.

To fry

  1. Set up a tray lined with kitchen towel to drain off excess oil when the wings are removed from the fryer.
  2. Using tongs or a fork, gently drop the avocado pieces into the batter and ensure they are properly coated. It’s usually best to do this in batches of four.
  3. Carefully lower the covered pieces into the oil one at a time.
  4. Fry for 5 minutes on either side, and remove when golden and crispy to the prepared tray so the oil can drain off.
  5. Repeat the above steps until all the wings are cooked.

To serve

  1. Our favourite way of serving this dish is to stack up a heap of wings and drizzle them with the ranch dressing. For additional garnish, why not add Sriracha and chopped chives?

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