Delcado Lassi and Fritters - by Mark Best

“In India, avocados are commonly known as ‘butter fruit’. I cannot think of a more apt description for the flesh of in-season Delcados. Rich and buttery, Delcados are a natural addition to an Indian lassi - a traditional, and very popular, yoghurt-based drink.

I have taken a little licence with the traditional lassi recipe to make a perfect dance partner for my hot and delicious Delcado fritters.

While either recipe can stand alone, together they make an entirely delicious snack.

The honey in the batter of the Delcado fritters helps the batter caramelise quickly without overcooking the delicate interior. The Delcado remains hot and creamy. As it is caramelised, the honey doesn't impart any sweetness, so I’ve made the lassi deliberately sweet to compensate. As a pair, this gives delicious balance. Should you want to add sweetness to the fritters, dust them with garam masala and icing sugar while hot.” - Mark Best

Serves 4

Delcado Fritters
Prep 20 mins
Cook 10 mins

Ingredients
2 Delcados
2 cups self-raising flour
1 cup tapioca flour
1 heaped tsp baking powder
2 tsp honey
500ml iced water
1 litre avocado oil for cooking 

Method

1. Sift the self-raising flour and baking powder twice into a large bowl.

2. Whisk in the iced water and honey to obtain a good batter consistency.

3. Cut the Delcados in half and pop the seed by placing your thumbs at the back and pushing outward. Remove the flesh with a large kitchen spoon. Slice each half into 4 slices and coat in tapioca flour. Leave them there for a minute or two to hydrate the flour, allowing it to stick better.

4. Heat the avocado oil to 180 degrees Celsius.

5. Coat the floured avocado slices in batter and fry until golden.

6. Drain on absorbent paper and season with flaked salt. Eat while piping hot.

Delcado Lassi

Prep time 5 mins

Ingredients

1 Delcado
1 cup Greek yoghurt
600ml buttermilk or kefir
1 small bunch English spinach
2 tbsp honey
4 cardamom pods

Method 

1. Scoop the flesh from a Delcado and put into a tall jug.

2. Wash the spinach with two changes of fresh water. Trim the stems and reserve to use as straws. Add the 8-10 spinach leaves to the jug. Add the yoghurt, buttermilk (or kefir for a delicious, slightly more acidic alternative) and honey.

3. Blend with a stick or upright blender. You are after a thick milkshake-like consistency so adjust with more buttermilk or a little cold water.

4. Garnish with the seeds from the cardamom pods. Serve with straws made from the hollow spinach stems.