- Serves: 4
- Calories: 337 kcal
- Total Time: 25 m
- Prep: 5 m
- Cook: 20 m
- Japanese: Abokado no tempura
- 2 ripe avocado
- salad oil for deep frying
- a little flour
- a little salt (optional)
- 1 egg
- 40 ml cold water
- 20 g flour
Cut the avocado in half lengthwise then peel. Cut each half into 1 cm. wide slices.
To make coating, mix the egg and cold water in a bowl. Add the flour and toss.
Dust the avocado slices lightly with a little flour before applying the coating (see Step 4).
With chopsticks, dip the avocado slices into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.
Heat the oil to 170°C and deep-fry 3 to 5 avocado slices a few minutes until golden brown. Remove and drain on a rack. Cook the remaining avocado slices in the same manner.
If desired, sprinkle a little salt on top.
The avocado becomes very creamy and is delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist