Tempura Avocado Recipe

Preparation and Cooking

1. 1

   Prepare the Avocado

   Cut the avocados in half, remove the pit, and carefully scoop out the flesh. Slice the avocado halves into wedges, ensuring that they remain intact.

2. 2

   Make the Tempura Batter

   In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Whisk together until well blended. Gradually add the ice water while stirring gently until the batter is smooth and slightly lumpy. Do not overmix.

3. 3

   Heat the Oil

   In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.

4. 4

   Fry the Avocado

   Dip each avocado wedge into the tempura batter, ensuring it is fully coated. Carefully place the battered avocado into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.

5. 5

   Drain and Serve

   Using a slotted spoon, remove the tempura avocado from the oil and place it on a plate lined with paper towels to drain excess oil. Serve immediately with dipping sauce of your choice.