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Test Kitchen Approved

Avocado Tempura

Recipe By Adapted from

Prep Time

10 Minutes

Cooking Time

3 Minutes

Recipe By Adapted from

Tempura fried avocados? Yes please! These delicious little bites would be perfect by themselves or in an avocado taco.

Serving Suggestions

Serve with salsa verde for dipping or in a fried avocado taco, topped with cilantro, diced mango, and a squeeze of lime juice.

Recipe Notes

*You can substitute rice flour with sifted all-purpose flour but your batter will end up a bit thicker. This recipe was adapted from Avocado Central's Hass Avocado Tempura recipe.


½ cups rice flour*

¼ tsp. baking soda

¼ tsp. baking powder

¼ tsp. Kosher Salt

1 egg white

6 oz. light beer (or soda water)

vegetable oil for frying

3 avocados

1 to 2 Tbsp. choice of salt:

Savory Spice ingredients in this recipe


In a medium bowl, whisk flour with baking soda, baking powder, and salt. Add egg white and beer and stir until batter is smooth. Refrigerate batter until ready fry. Meanwhile, in a heavy saucepan, heat about 2 inches of vegetable oil to 350 degrees. Slice avocados in half lengthwise and remove pits. Slice each half into about 4 or 5 slices. When oil is ready, remove batter from fridge, stirring to make sure it’s well combined. Dip each avocado slice into the batter to coat then carefully add to hot oil. Fry, in batches, for 1 to 3 min. until golden brown. Sprinkle generously with Chicharron Salt and serve.