Avocaderia’s Panko-Crusted Avocado Wedges with Tangerine Sweet & Sour Dipping Sauce
Servings
2people (makes 6 wedges)
Servings
2people (makes 6 wedges)
Ingredients
For the dipping sauce
For the wedges
Instructions
  1. MAKE THE DIPPING SAUCE: In a small saucepan, whisk together the cornstarch and 1/4 cup water until combined. Whisk in the tangerine juice, vinegar, sugar, Aleppo pepper, and sriracha; bring to a boil, stirring continuously, and cook until thickened, about 2 minutes. Stir in the tangerine zest and remove from the heat.
  2. MAKE THE WEDGES : Preheat the oven to 375°F. Line a baking sheet with parchment paper and coat the parchment with olive oil spray.
  3. Put the panko in a shallow bowl. In a medium bowl, whisk together the nutritional yeast, cornstarch, and 3 tablespoons water until smooth to make a batter. Submerge each frozen avocado wedge in the batter, then coat completely with the panko. Place the wedges on the prepared baking sheet and spray with olive oil spray. Bake until crisp, about 20 minutes.
  4. Sprinkle with Aleppo pepper and serve with the dipping sauce.