Avocado Tempura Recipe
Make Avocado Tempura Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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 & Coating
Frying
Finishing & Dipping Sauce
Method
Avocado & Coating
- 1
Prepare avocados
Halve the avocados, remove the pits, and peel. Slice each half into 6–8 wedges depending on size to yield uniform pieces about 1/2-inch thick. Pat the slices dry with paper towels to remove surface moisture.
- 2
Set up dredging station
Place the 1 cup of all-purpose flour in a shallow bowl for dredging. Lightly coat each avocado slice in the flour and shake off excess. This helps the batter adhere.
- 3
Make the tempura batter
In a medium bowl, combine 1/4 cup cornstarch, 1/2 tsp baking powder, 3/4 tsp salt, and 1/4 tsp black pepper. Crack the cold egg into the mixture and gently whisk just to break the yolk. Add 1 cup ice-cold sparkling water and 4 ice cubes gradually, stirring only a few times with chopsticks or a fork — do not overmix; a few lumps are desirable for a light, airy batter. Keep the batter chilled over a bowl of ice if your kitchen is warm.
Frying
- 4
Heat the oil
In a wide, heavy-bottomed pot or Dutch oven, add 4 cups of neutral oil and heat over medium-high until the temperature reaches 350–360°F (175–182°C). If you don't have a thermometer, drop a small bit of batter in; it should sizzle and float to the surface immediately and brown within about 45–60 seconds.
- 5
Batter and fry in batches
Working quickly, dredge a few floured avocado slices in batter to coat them lightly, letting excess batter drip back into the bowl. Carefully add 3–5 slices at a time to the hot oil without overcrowding. Fry until the tempura is pale golden and crisp, about 60–90 seconds per side; total fry time is usually 1.5–2.5 minutes. Use a slotted spoon or spider to turn pieces if needed and to remove them.
- 6
Drain and keep crisp
Transfer fried avocado to a paper towel-lined rack or baking sheet in a single layer to drain. For best texture, keep finished pieces warm in a single layer in a 200°F (95°C) oven while you fry the remaining batches. Do not stack slices or they will soften.
Finishing & Dipping Sauce
- 7
Make dipping sauce
In a small bowl, whisk together 1/4 cup soy sauce, 1 tablespoon mirin (or rice vinegar), 1/2 teaspoon sugar, 1/2 teaspoon grated fresh ginger, and 1/2 teaspoon sriracha or chili oil if using. Taste and adjust sweetness or acidity to preference. Sprinkle with toasted sesame seeds if desired.
- 8
Season and serve
Just before serving, lightly sprinkle the fried avocado tempura with 1/2 teaspoon finishing sea salt and a pinch of toasted sesame seeds. Serve immediately with the dipping sauce on the side. Tempura is best eaten within 10–15 minutes to retain its crispness.