Avocado, plain flour, ginger beer, oil for frying (I used ginger flavoured Yorkshire Rapeseed Oil).
The secret to good tempura batter is to use ice-cold water to make it extra crispy. Another trick is to use carbonated liquid - my beer batter or gin and tonic batter for example is fabulous. Ginger beer gives this the double threat of crispiness and flavour, and oh what flavour - ginger and avocado are wonderful partners and frying this in ginger oil only increased the taste combination.
1) Bring your oil to the boil, yo.
2) Whisk plain flour together with cold ginger beer - the batter should be a thick, stiff consistency in order to stick to the avocado.
3) Slice the avocado in half and use a tablespoon to scoop it from the shell. If the avocado is ripe enough the stone will pop out with a spoon but another good method is to prick it with a knife and pull it out. Slice the avocado into chunks and dunk into the batter - using a skewer to dip will ensure maximum coverage. Deep fry until the batter is golden, then serve immediately.
I served this with yoghurt dip - Rachel's Organic Greek yoghurt, salt and pepper and chopped fresh mint.