Crunchy Avocado With Sweet Chili Mayo

• 1.5 cups corn flakes
• 1/4 cup sliced almonds
• 1/4 cup sesame seeds (black and white look best)
• 1/4 cup flaked, unsweetened coconut
• Pinch red pepper flakes or chili powder
• 1 teaspoon salt
• 1 tablespoon sugar
• flour for dredging
• 1 egg
• Splash milk
• 1 tablespoon honey
• 1 carrot, sliced into thin ribbons
• 1 jalapeno, sliced thinly into rounds or strips
• 1 cucumber, cut into thin spears
• 8 cilantro stalks
• 1/2 cup mayo
• 1 tablespoon sweet chili garlic sauce
• 1 tablespoon lime juice
• 1/4 inch oil for frying
• 2 avocados

1. Pulse corn flakes, coconut, almonds and sesame seeds in a food processor to a coarse crumb. Put into a shallow bowl. Put flour into a second bowl and whisk egg, milk and honey in a third bowl.
2. Heat oil over medium heat to about 325.
3. Cut avocados in half, remove pit and scoop flesh from skin using a large spoon. Cut into 6-8 pieces. Dredge in flour, shaking off excess. Dip in egg mixture then nut mixture.
4. Mix mayo, lime, chili sauce and s&p to taste.
5. Fry avocado slices in oil very briefly until crust browns, flipping once and draining on paper towels. Allow to cool a bit.
6. Place a jalapeno slice, cucumber spear and cilantro leaf on each avocado slice and wrap with a carrot ribbon. Serve with dipping sauce. Our jalapenos were intensely hot so I ended up removing the seeds- you might want to test one first!

corn flakes, almonds, sesame seeds, red pepper, salt, sugar, flour, egg, milk, honey, carrot, cucumber, cilantro, mayo, sweet chili garlic sauce, lime juice, avocados

Taken from food52.com/recipes/17910-crunchy-avocado-with-sweet-chili-mayo (may not work)