Avocado Coconut Ranch Tempura with Sweet Spicy Ranch Dip

Tempura fried avocado wedges? Sign us up! We can’t get enough of this ranchified creation, submitted by Hidemi W.

Ingredients (9)

medium avocados 2
all-purpose flour ¼ cup
baking powder 1 teaspoon
water, cold 5 tablespoons
shredded coconut, unsweetened ¾ cup
Greek yogurt, plain ½ cup
sweet chili sauce 4 tablespoons
canned coconut milk, unsweetened 8 teaspoons
Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet

Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet. divided 8 teaspoons

For safe meat preparation, reference the USDA website.

1

Halve each avocado, remove the pit, scoop out avocado flesh and cut each halved avocado into 4 wedges. Heat enough oil to fry avocado in an 11–12 inch nonstick deep frying pan over medium.
2

In a bowl, mix together flour, 4 teaspoons ranch seasoning and water. In another bowl, put shredded coconut.
3

Dip each avocado wedge in the flour mixture, coat with shredded coconut, put 8 avocado wedges into the hot oil first, fry until all sides are golden brown and drain on paper towels lined plate. Repeat this one more time with the rest of 8 avocado wedges.
4

For the dipping sauce, in another bowl, mix together 4 teaspoons ranch seasoning, yogurt, sweet chili sauce and coconut milk. Serve avocado coconut ranch tempura with the dipping sauce.