Avocado: healthy! Tempura: not so much.
This fried avocado tempura dish is an indulgence. It’s one of those yin and yang dishes that’s not great for everyday eating, but is a perfect side for a Sunday brunch or finger food for a party.
- 2 large ripe avocados, cut into 1 inch pieces
- 1 cup all purpose flour
- 1 egg
- 1 tablespoon cornstarch
- 1 cup cold club soda
- 1/2 cup ice water
- pinch of salt
- Oil for frying
Heat oil in a deep pan. Combine the flour, egg, cornstarch, club soda, ice water, and salt in a bowl. Mix well. Dip the avocado pieces in the batter, then drop gently into the hot oil. Fry the avocado pieces until they are crispy. Remove and serve with your favorite dipping sauce.
This recipe is from theamazingavocado.com. (It’s only right that there’s an entire website for avocados, by the way. The health benefits are INSANE and apparently Jason Mraz eats enough avocado for a small army daily.)
I have to admit, the recipes on theamazingavocado.com are not very thorough – though the food is just delicious. For example, what is the prep and/or cook time? Or, how much oil should you use? Or even, what other supplies might you need. I’m supplementing their recipe with these suggestions and tips:
- Prep time: 5-10 minutes
- Cook time: 5-10 minutes
- Fill your pot with 2-3 inches of oil. You want your avocado cubes to be able to submerge completely or bob around freely in the oil.
- When heating the oil, you can check the temperature by tossing just a few drops of water into the pan. It should sound like the oil is really angry and rejects the water droplets. Don’t stand too close, because the oil will spit oil and water up and out at random.
- Make sure you have metal-tipped tongs or a metal spatula with holes to remove the avocado from the oil.
You can substitute almost anything for the avocado! And you can add spices to the batter to jazz up the flavor. I added curry powder:
Happy cooking! : )