Avocado Fries Recipe
Tempura batter-fried fresh avocado bites. Served with a fresh, tangy green salsa.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Avocado Fries
Tangy Green Salsa
Method
Avocado Fries
- 1
Prepare the Avocados
Cut the avocados in half, remove the pit, and carefully peel off the skin. Slice each half into 4-5 thick wedges. Set aside on a plate lined with parchment paper.
- 2
Make the Tempura Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add in the ice-cold sparkling water, whisking until the batter is just combined. Do not overmix; it’s okay if it's a little lumpy.
- 3
Heat the Oil
In a deep heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature.
- 4
Fry the Avocado Wedges
Dip each avocado wedge into the tempura batter, allowing excess batter to drip off. Carefully lower into the hot oil. Fry in batches to avoid overcrowding. Cook for 2–3 minutes or until golden and crispy. Remove with a slotted spoon and place on a paper towel-lined tray to drain.
Tangy Green Salsa
- 5
Cook the Tomatillos and Jalapeño
Place tomatillos and jalapeño in a small saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 5–6 minutes until soft and slightly pale in color. Drain and let cool slightly.
- 6
- 7