Tempura Avocado Recipes

TEMPURA FRIED AVOCADO BITES

Tempura Fried Avocado Bites image

Chunks of ripe avocado are coated with tempura batter, then fried in hot oil until crisp for a tasty dipping snack.

Provided by Avocados from Mexico

Categories Trusted Brands: Recipes and Tips Avocados from Mexico

Yield 4

Number Of Ingredients 8

Ingredients

2 large ripe Avocados from Mexico, cut into 1-inch pieces
1 cup all-purpose flour
1 egg
1 tablespoon cornstarch
1 cup cold club soda
½ cup ice water
Pinch of salt
Oil for frying

Steps:

Heat oil in a deep pan. Combine the flour, egg, cornstarch, club soda, ice water and salt in a bowl. Mix well.
Dip the avocado pieces in the batter, then drop gently into the hot oil. Fry the avocado pieces until they are crispy.
Remove and serve with your favorite dipping sauce.

Nutrition Facts : Calories 415.1 calories, Carbohydrate 37.9 g, Cholesterol 46.5 mg, Fat 27.9 g, Fiber 10.4 g, Protein 7.6 g, SaturatedFat 4.2 g, Sodium 31 mg, Sugar 1.1 g

TEMPURA AVOCADO.

Tempura Avocado. image

I had a tempura avocado at a local Japanese restaurant and loved it. I am struggling to find a recipe online but found this on the FoodNetwork website from the show Follow That Food. There's more to the recipe with ahi tuna, but this is the portion that deals only with the avocado. Episode: Follow That Avocado

Provided by SVSOUZA

Categories Asian

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 4

Ingredients

4 avocados, peeled and sliced
1 cup flour, sifted
1 egg
1 cup cold water

Steps:

Prepare the tempura batter right before you are ready to fry.
The avocados should be peeled and sliced into 1/2-inch thick slices.
To make the batter, mix the flour, egg, and cold water together until all of the ingredients have combined.
Dip each avocado piece into the batter and fry until golden, approximately 1 minute.
Remove the fried avocado pieces and season.

GREEN BEAN TEMPURA WITH AVOCADO MAYO

Green Bean Tempura with Avocado Mayo image

Use seltzer to make an extra light tempura batter for these green beans.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 8

Ingredients

1 ripe avocado
3 tablespoons mayonnaise
2 tablespoons freshly squeezed lemon juice
Kosher salt
3/4 cup cornstarch
3/4 cup all-purpose flour
1 1/2 cups seltzer
1 pound trimmed green beans

Steps:

Puree the avocado, mayonnaise, lemon juice, 1/4 cup water and 1/2 teaspoon salt in a blender. Cover and refrigerate until ready to use.
Pour enough oil to fill a large, heavy-bottomed saucepan, about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.
Whisk together the cornstarch, flour and seltzer. Submerge the green beans in the batter. Working in batches, carefully drop the beans into the oil and fry until crispy and golden, about 3 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate and sprinkle with salt. Serve with the avocado mayonnaise for dipping.

TEMPURA AVOCADO WITH SHRIMP

Tempura Avocado with Shrimp image

Provided by Guy Fieri

Categories appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 18

Ingredients

4 cups rice bran oil, or canola oil
1/2 red onion, diced
3 tablespoons minced ginger
1 tablespoon minced garlic
3/4 pound shrimp, shelled, deveined, cut 1/2-inch pieces
3/4 cup thinly sliced bok choy
1 cup thinly sliced napa cabbage
1/2 red bell pepper, thinly sliced
4 tablespoons mirin, or white wine
1/2 teaspoon sesame oil
3 tablespoons soy sauce
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 cup diced green onions
2 cups tempura batter
4 avocados, large, seeded, skinned
1/2 cup sweet chili sauce (mai ploy)
2 tablespoons black sesame seeds

Steps:

In a medium saute pan heat 3 tablespoons oil. Add the red onion, ginger, and garlic and saute for 3 minutes. Then add the shrimp, cook for 2 minutes, and then add the bok choy, cabbage, bell peppers. Cook for another 5 minutes to wilt. Deglaze with mirin. Toss in sesame oil, soy sauce, black pepper, salt and green onions. Let mixture cool in a bowl.
Preheat Dutch oven with oil to 350 degrees F. Mix tempura batter with ice cold water. (pancake batter consistency)
Hollow out 2 tablespoons of avocado from center, add 1/8th of cooled shrimp mixture to cavity of avocado, mixture should sit in avocado securely with only 1/2 to 1/4 of mixture standing out of avocado. Firmly press the mixture into the avocado. Holding the avocado with shrimp mixture, dip entire unit into batter and gently lower into the oil. Cook for 2 to 3 minutes or until golden brown. When cooked, remove and let drain on paper towels, serve hot.
Drizzle with sweet chili sauce, and sprinkle with black sesame seeds.

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RECIPES FOR TEMPURA AVOCADO.

Tempura batter 6; Tempura fish stir-fry with assorted peppers 6; Tempura dipping sauce 5; Tempura shrimp tacos 4; Tempura batter for fish and vegetables 2; Tempura shrimp and vegetables 2; Tempura cod recipe 2; Tempura fondue 2; Tempura shrimp with wasabi cream dipping sauce 2; Tempura green beans with mild cayenne sour cream 2; Tempura avocado. 2
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