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Tempura Avocado with Chili Salt

avocado tempura.jpg

Avocado wedges are dipped in batter and fried in the recipe for Tempura Avocado with Chili Salt

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Sunday, May 14, 2017

 

Avocado wedges dipped in tempura batter and fried

Portion: 1/2 each Yields: 4

INGREDIENTS:

1/3 cup All Purpose Flour

1 tsp Cornstarch

1/2 cup Seltzer Water

1/8 tsp Kosher Salt

2 Tbsp All Purpose Flour

1/8 tsp Kosher Salt

1 tsp Mexican Seasoning, Salt Free

2 each Avocado Slice

4 each Lime Slices

1 tsp Chili Powder

1/8 tsp Kosher Salt

METHOD:

Make the tempura batter: In a large mixing bowl combine flour, cornstarch, seltzer and salt. Hold cold. Mix flour, salt and Mexican seasoning. Cut avocados in half, remove pit and gently peel skin or remove pulp with a spoon. Place avocados cut side down and cut each 1/2 into 3 wedges. Mix together salt and chili powder and set aside. Dredge 3 wedges of avocado per order in the seasoned flour and shake off excess. Dip into tempura batter. Allow excess batter to drip off. Place battered avocado into oil heated to 350 degrees for 2-3 minutes or until golden brown. Drain well on paper towel. Serve in a fry cup or boat with a lime wedge and sprinkling of chili salt.

CHEF’S NOTES:

Batter and seasoned flour in this recipe lists exact amount used for nutrition analysis. Make more for

easier execution. For more great avocado recipes and info visit www.californiaavocado.com.

CALORIES (kcal): 310

PROTEIN (g): 3

CARBOHYDRATE (g): 19

TOTAL FAT (g): 26

SODIUM

(mg):

200

SAT FAT (g): 3

DIETARY FIBER (g): 8

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