Crispy Avocado Tempura Recipe: A Vegetarian Delight with Simple Steps

Imagine biting into a piece of avocado tempura: the crisp, golden exterior giving way to a creamy, melt-in-your-mouth center. This delightful fusion dish brings a twist to traditional Japanese tempura by using avocado, a fruit beloved for its rich texture and health benefits. Originating from the inventive kitchens of modern Japanese eateries, avocado tempura has quickly become a favorite among food enthusiasts looking for a unique vegetarian option.


To make the delicious avocado tempura, you’ll need a few simple yet specific ingredients. Segmented into two parts, below are the essentials for creating both the tempura and its accompanying dipping sauce.

Avocado and Batter Ingredients

  • 2 large, ripe avocados
  • 1 cup ice-cold water
  • 1 cup all-purpose flour (plus a bit extra for dusting)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Vegetable oil, for frying
  • 1/4 cup soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1 small garlic clove, finely minced
  • 1 teaspoon grated fresh ginger
  • Optional: chopped green onions or a sprinkle of sesame seeds for garnish

Necessary Tools and Equipment

To craft the perfect avocado tempura, you’ll need a few key tools and pieces of equipment. Ensuring you have the right items at your disposal will help achieve that light, crispy texture characteristic of an excellent tempura.

Deep Fryer or Heavy Bottom Pan

Opt for a deep fryer if you have one, as it provides consistent heat and better temperature control, which is crucial for frying. If you don’t have a deep fryer, a heavy-bottom pan, such as a Dutch oven, will work just fine. It retains and distributes heat evenly, preventing your tempura from absorbing too much oil.


A cooking thermometer is essential to monitor the oil temperature. Tempura is best fried at a temperature between 350°F to 375°F. Maintaining this temperature is vital to ensure the batter becomes crispy and not soggy.

Spider Strainer or Slotted Spoon

You’ll need a spider strainer or a slotted spoon to safely remove the avocado slices from the hot oil. These tools allow excess oil to drain away from the tempura, keeping your dish light and crispy.

Mixing Bowls

Prepare your batter with ease by having a couple of mixing bowls. Use one for the dry ingredients and another for the wet ingredients before combining. This technique helps avoid lumps in your batter.

Cutting Board and Knife

A sharp knife and a sturdy cutting board will be necessary for slicing the avocados. You want to cut them into even slices that are not too thin or thick, which ensures they cook evenly and maintain their structural integrity when fried.

Paper Towels

Have some paper towels ready to drain the avocado slices after frying. This step helps to remove any excess oil, contributing to the delightful crunch of your tempura.

Prep Work

Before diving into the cooking process, let’s prepare our ingredients to ensure everything goes smoothly.

Preparing the Avocado

  1. Start by selecting ripe but firm avocados. They should yield slightly to pressure but not be overly soft or mushy.
  2. Using a sharp knife, slice the avocados in half around the pit. Twist the halves to separate them and remove the pit with the knife or a spoon.
  3. Carefully peel the skin off each half. If the skin doesn’t come off easily, you can use a spoon to gently scoop the avocado out.
  4. Cut the avocado halves into 1/2-inch thick slices. This thickness is ideal for maintaining structural integrity during frying and ensuring a creamy center.
  5. Sprinkle the slices lightly with salt. This not only seasons the avocado but also helps draw out moisture, contributing to the crispiness of the tempura.

Preparing the Tempura Batter

  1. In a medium mixing bowl, measure out 1 cup of all-purpose flour. To this, add 1 tablespoon of cornstarch – this is the secret to achieving that light, crispy coating.
  2. In another small bowl, use a fork to lightly beat 1 large egg. Then, add 1 cup of ice-cold water to the egg. The cold temperature is crucial as it prevents the batter from absorbing too much oil, keeping it light.
  3. Slowly pour the egg and water mixture into the flour mixture. Stir gently with chopsticks or a fork. The key here is to not overmix; it’s okay if there are a few lumps. Overmixing can make the batter heavy and lead to soggy tempura.
  4. Keep the batter chilled until you are ready to dip the avocado slices. This helps maintain the temperature difference between the hot oil and the cold batter, enhancing the tempura’s texture.

Cooking Instructions

Now that your avocados are prepped and your batter is ready, it’s time to dive into the cooking process. Follow these steps carefully to ensure your avocado tempura turns out perfectly crispy and delicious.

1. Heat the Oil:

    • Pour enough vegetable oil into a deep frying pan or pot to submerge the avocado slices. Heat the oil to approximately 375°F (190°C). You can check the temperature using a cooking thermometer or drop a small amount of batter into the oil; if it bubbles and rises to the surface, the oil is hot enough.

    2. Dip and Coat:

      • One at a time, dip each avocado slice into the chilled batter, ensuring each piece is thoroughly coated. Allow the excess batter to drip off before carefully placing the slice in the hot oil.

      3. Fry the Avocado:

        • Fry the coated avocado slices in batches to avoid overcrowding, which can lower the oil’s temperature and lead to soggy tempura. Fry each batch for about 2-3 minutes or until golden and crispy.

        4. Monitor and Adjust Temperature:

          • Keep an eye on the oil temperature throughout the frying process. Adjust the heat as necessary to maintain a steady 375°F (190°C), ensuring each batch is as crispy as the first.

          5. Drain and Serve:

            • Use a slotted spoon to remove the tempura from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil. Serve your avocado tempura hot and crispy, ideally with a dipping sauce like soy sauce or a light tempura dipping sauce.

            Serving Suggestions

            Explore creative ways to serve your avocado tempura that enhance both its flavor and presentation.

            Plating and Garnishing

            Arrange the freshly fried avocado tempura on a clean, white serving plate for a visual contrast that emphasizes their golden hue. Consider adding a light drizzle of soy sauce or a sprinkle of sea salt right before serving to intensify the flavors. For a pop of color, garnish with finely sliced green onions, a sprinkle of sesame seeds, or a few cilantro leaves. These additions not only add freshness to the dish but also provide a delightful textural contrast.

            Recommended Accompaniments

            Avocado tempura pairs wonderfully with a variety of sauces and sides. Offer a small bowl of dipping sauce such as a traditional tempura sauce, spicy mayonnaise, or a tangy teriyaki sauce to enrich the creamy avocado. For a fulfilling meal, serve alongside a bowl of steamed jasmine rice or a fresh Asian-inspired salad featuring ingredients like crisp lettuce, shredded carrots, and sliced radishes tossed in a light vinaigrette. This combination balances the richness of the tempura and turns it into a satisfying dish.


            So why not give avocado tempura a try for your next meal? It’s a delightful twist on traditional tempura that’s sure to impress both your taste buds and your guests. Whether you’re serving it as a fancy appetizer or a light main dish, the unique combination of crispy batter and creamy avocado makes for a memorable culinary experience. Don’t forget to play around with the dipping sauces and garnishes to tailor the dish to your own tastes. Happy cooking and enjoy every crispy, delicious bite!

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