Avocado and Beetroot Ladyfinger Fritters with Poached Egg

1.In a mixing bowl, mash the ripe avocados until smooth. Add the finely chopped onion, grated beetroot, and chopped ladyfingers to the bowl and mix well.

2.In a separate bowl, combine the wheat flour, salt, and pepper. Gradually add this dry mixture to the avocado mixture, stirring until well combined. If the mixture is too thick, add a little water to achieve a thick batter consistency.

3.Heat oil in a frying pan over medium heat. Once hot, drop spoonfuls of the batter into the oil, flattening them slightly to form fritters. Fry until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.

4.While the fritters are cooking, bring a small pot of water to a gentle simmer. Crack the eggs into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.

5.To serve, place a few fritters on a plate, top each with a poached egg, and season with additional salt and pepper if desired.