We were in San Francisco couple of weeks ago for a photoshoot. Yes, we are the luckiest one who had to shoot the entire menu of a pizzeria. You know what is the best in that kind of contract? When after the photoshoot, you can eat all the menu you photographed. HA-HA-HA I love my job so much!
It was the first time for us on the West Coast and I totally felt for that city. So much to see and so much diversity. One night after working our friend Jason and Lexie bring us to a nice place for the happy hours. The District! They ordered some little starters and they make us try their choices. Don’t asked me how we could eat something more after all those pizza…but we did!! HA-HA-HA That’s when I discovered the Tempura fried avocados. It was really good and I told myself that it would not take longer before I made my own recipe of this. So here we are. Super simple, easy and tasty.
Sauce for dipping
- 2 tbsp Mayonnaise
- 1 tbsp Kéfir plain
- 1 tbsp fresh coriander finely shopped
- 1 tbsp lime juice
- 1 tsp honey
In a little bowl mix all the ingredients. Reserve.
I also love to have some jalapeño slices with this recipe. It’s my little “hot” side! LOL
- 3 avocados normal size ripe, skin and pits removed cut in quarter
- 1/4 cup tempura batter mix
- 1/4 cup cold water
- 1/4 tsp fine sea salt
- 1/4 tsp sweet smoked Paprika
- Frying oil (I use vegetal or Canola)
- In a bowl whisk together Tempura, water, salt and sweet smoked Paprika and mix until you have a well-combined mixture.
- Dip your pieces of avocado in the batter.
- Put enough frying oil in a medium-large sauce pan. Heat the oil over high heat. If you want to know if the oil is ready, put a piece of bread in and if it becomes golden, it’s time. Right temperature is 350 °F. Be careful with the temperature of the oil. If it becomes too hot, you will burn your avocados and they won’t cook properly.
- Put the avocados little by little in the hot oil. Don’t put them all at the same time. I go about 6 by 6 at the time. It will take about 3-4 minutes to get ready. They need to be golden and very crispy.
- Remove the fried avocados of the oil with a slotted spoon and put them on a large plate with paper towels to absorb the excess of oil.
- Repeat the operation until all the avocados are done!
Serve the Tempura fried avocado with the sauce you reserved. Share them with someone you love and someone who wont judge you when you will eat with your fingers and double-triple dip in the sauce!!! HA-HA-HA Don’t be shy, it’s just to good!
Here’s the link of District’s website. If you are in San Francisco, go treat yourself there. They have all you need to enjoy happy hours.
This is such a simple recipe. No need for special equipment. But you know my addiction for kitchen tools shopping, right? If you are like me, here’s a selection of some awesome items to complete your collection.