For the aioli, place the egg(s) with the garlic and lemon juice in a tall measuring cup. Slowly add the avocado oil. Put in the immersion blender and gently puree into a smooth and chunky garlic mayonnaise. Season the aioli with salt and pepper and keep refrigerated.

Halve the avocado, remove the pit, and peel off the skin. Coarsely mash the avocado with a fork. Mix the mashed avocado with the finely chopped herbs and half of the flour. Season with salt and pepper.

Divide the avocado mixture into 6 balls. Sprinkle the remaining flour on a plate. Pour the egg white(s) in a deep bowl and sprinkle the panko on a separate plate.

Roll the balls in the flour. Then dip them in the egg white and roll them in the panko so that they are completely covered.

Heat the oil for frying to 170ºC (325ºF). Fry the avocado balls in the hot oil for about 2 minutes until golden brown and crispy.

Drain the avocado balls on kitchen paper. Serve them with the aioli. 

Special Equipment
·       Stick mixer