Avocado nuggets with a creamy horseradish and basil dip – Food & Home Magazine

Ingredients

• AVOCADO NUGGETS
• 150g panko breadcrumbs
• 45g pecorino, finely grated
• salt and freshly ground black pepper, to taste
• 2 large avocados, peeled
• 5 large eggs, beaten
• oil, to deep-fry
• HORSERADISH AND BASIL DIP
• 250ml (1 cup) buttermilk
• 60ml (¼ cup) fresh basil leaves
• 60ml (¼ cup) pecorino, finely grated
• 1 (about 25g) spring onion, chopped
• 30ml (2 tbsp) creamed horseradish
• 30ml (2 tbsp) mayonnaise
• 15ml (1 tbsp) lemon juice
• lemon wedges, to serve
• microherbs, to garnish (optional)