Creamy wedges of avocado play off the crunchy coating of tempura and offer a unique twist to standard tempura fare.
- 1 green onion, minced
- 1 Tbs. chile garlic sauce, such as Huy Fong
- 1 Tbs. low-sodium soy sauce
- 1 Tbs. unseasoned rice vinegar
- 1 tsp. toasted sesame oil
- 1 qt. plus ¼ cup canola oil
- 2 large egg yolks
- 2 tsp. salt
- 2 & 1/2 cups chilled club soda
- 2 & 1/2 cups white rice flour, divided, plus more for dredging
- 3 firm but ripe small avocados, peeled, pitted, and each cut into 6 wedges
- 2 small red bell peppers, cut into thick strips
- 1 medium zucchini, cut into ¼-inch thick rounds
To make Chile Sauce:
1. Stir all ingredients plus 1 Tbs. water in small bowl to blend. Set aside.
To make Avocado Tempura:
2. Heat 1 qt. oil to 375°F in wok or large saucepan over medium-high heat. Stir remaining 1/4 cup oil, egg yolks, and salt in large bowl to blend. Mix in club soda. Add 1/4 cups rice flour, and stir until batter forms.
3. Working in batches, dredge avocado wedges, bell pepper strips, and zucchini rounds in remaining 1/4 cups rice flour to coat lightly, then dip in batter to coat. Immediately place battered vegetables in hot oil, and fry 3 minutes, or until coating is crisp and pale golden. Transfer to paper-towel-lined baking sheet, using slotted spoon to drain. Serve hot with Chile Sauce for dipping.
- Serving Size: Serves 6
- Calories: 541
- Carbohydrate Content: 63 g
- Cholesterol Content: 71 mg
- Fat Content: 30 g
- Fiber Content: 7 g
- Protein Content: 7 g
- Saturated Fat Content: 3 g
- Sodium Content: 570 mg
- Sugar Content: 2 g