Beer-Battered Avocado Tempura
Ingredients
- 1 cup Rice flour*
- ½ tsp. Baking soda
- ½ tsp. Baking powder
- 2 Egg whites
- 12 oz. Light beer (or soda water)
- For frying Vegetable oil
- 6 Avocados
- 2 to 4 Tbsp. Chicharron Salt — alternate finishing salt, in place of the Makrut Lime Sea Salt
- Note *Sifted all-purpose flour works in place of the rice flour, but the batter will be a touch thicker.
Directions
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1
In a medium bowl, whisk the rice flour, baking soda, baking powder, and Kosher Salt together.
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2
Whisk in the egg whites and beer until the batter is smooth. Chill the batter while you set up the rest.
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3
In a heavy saucepan, heat about 2 inches of vegetable oil to 350°F.
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4
Slice each avocado in half lengthwise, remove the pit, and cut each half into 4 or 5 slices.
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5
When the oil is ready, give the batter a quick stir, dip the avocado slices into the batter to coat, then carefully lower them into the hot oil.
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6
Fry in small batches for 1 to 2 minutes per side, until the batter is golden and crisp.
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7
Lift onto a paper-towel-lined tray to drain and immediately sprinkle with your chosen salt while still hot — Makrut Lime Sea Salt or Chicharron Salt.
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8
Serve right away with a squeeze of lime and a dipping sauce — a quick chipotle aioli or a cool yogurt-cilantro sauce both work beautifully.
