Avocado Tempura Recipe
Recipe information
Make Avocado Tempura in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Avocado & Coating
Frying
Finishing & Dipping Sauce
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.
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