Avocado Tempura Recipe
YIELD
About 6 servings
TIME
Active Prep: 10 min
Cook: 3 min
INGREDIENTS
- 1/2 cup rice flour*
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 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:
- Makrut Lime Sea Salt
- Chicharron Salt
Add all Savory items to cart
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.
DIRECTIONS
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.
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.
Adapted from AvocadoCentral.com
NUTRITION
