Vegetable oil for deep-frying
250g plain flour
1 Tbsp pure icing sugar
2 tsp matcha tea powder
Pinch of salt
2 very ripe avocados, plus 2 extra
2 free-range eggs
1/2 cup sour cream
2 ripe tomatoes finely chopped
1/2 red onion, finely chopped
1 Tbsp extra virgin olive oil
4 cloves of garlic, crushed
Sea-salt flakes and freshly ground white pepper to season
250g cream cheese, softened
Juice of 2 limes, plus extra lime wedges to serve
Crispy bacon rashers, to serve
Put oil in a large saucepan, over high heat until oil reaches 180°C on a cook's thermometer. Sift flour, icing sugar, matcha tea powder, salt into a large bowl. Put avocados, eggs and sour cream in food processor and process until smooth. Whisk in four mixture (add more flour as required to form a piping consistency).
Load batter into a funnel or squeeze bottle then drizzle one cup into hot oil to make a nest. Cook for 3 minutes, turning, until golden. Drain and repeat with remaining batter.
Put extra avocados in a bowl and crush with a fork. Add tomatoes, onion, olive oil, garlic, season and mix well. Put cream cheese and lime juice in bowl of an electric mixer and beat on medium for 3 minutes until light. Fold in avocado mixture.
Serve funnel cakes topped with avocado mixture and crispy bacon, with lime wedges on the side.