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
8 teaspoons
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
For safe meat preparation, reference the USDA website.
Steps(4)
- 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.
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