SAVOURY AVOCADO FUNNEL CAKES

It used to be that funnel cakes were the sweet treat you had at carnivals and fairs. Now we can have them any time, sweet or savoury. Avocados are the perfect starting point, both in the batter and in the topping.

Preparation time 20 mins Cooking time 15 mins Serves 4

Vegetable oil, for deep-frying 250g plain flour

1 Tbsp pure icing sugar

2 tsp matcha tea powder Pinch salt

2 very ripe avocados,

plus extra 2 avocados 2 free-range eggs

1/2 cup sour cream

2 ripe tomatoes, finely chopped

1/2 red onion, finely chopped 1 Tbsp extra virgin olive oil 4 cloves garlic, crushed Sea-salt flakes and freshly ground

white pepper, to season 250g cream cheese, softened Juice of 2 limes, plus extra

lime wedges to serve Crispy bacon rashers, to serve STEP 1 Put oil in a large saucepan, over high heat until oil reaches 180°C on a cook’s thermometer. Sift flour, icing sugar, matcha tea powder and salt into a large bowl. Put avocados, eggs and sour cream in a food processor and process until smooth. Whisk into flour mixture (add more flour as required to form a piping consistency).

STEP 2 Load batter into a funnel or squeeze bottle, then drizzle one cup into hot oil to make a nest. Cook for 3 minutes, turning, until golden. Drain and repeat with remaining batter.

STEP 3 Put extra avocados in a bowl and crush with a fork. Add tomatoes, onion, olive oil and garlic, season and mix well. Put cream cheese and lime juice in bowl of an electric mixer and beat on medium for 3 minutes until light. Fold in avocado mixture.

STEP 4 Serve funnel cakes topped with avocado mixture and crispy bacon, with lime wedges on the side.