Avocado Tempura with Chile Sauce


Creamy wedges of avocado play off the crunchy coating of tempura and offer a unique twist to standard tempura fare.

  • 6Servings


Chile Sauce

  • 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

Avocado Tempura

  • 1 qt. plus 1/4 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 1/4-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.

Nutrition Information

  • 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: 3.5 g
  • Sodium Content: 570 mg
  • Sugar Content: 2 g