Monday, 2 May 2011

Tempura avocado


Plain flour, 1 egg, 2 avocados, olive oil.
Tempura batter is made extra crispy due to the effect of icy cold batter and very hot oil. Before you make the batter, make sure you thoroughly refridgerate 1 cup of water and add it at the very last minute when the oil is hot. If you like a lot of batter (which I do not) then I would recommend frying the avocado twice, dipping it in a second layer of batter.

1) To make the batter whisk 1 cup of plain flour, 1 egg and 1 cup of ice water. Keep the batter a little lumpy rather thank whisk it completely smooth.

2) Shell the avocado and slice into slivers. Dip the avocado into the batter and drop into a pan of boiling oil (I used an inch deep of avocado oil. You can obviously use a deep fat fryer if you own one). Retrieve the avocado with a slotted spoon after 20-30 seconds and serve.

This goes perfectly with my aioli or sweet chilli sauce.

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