Avocado Coconut Ranch Tempura with Sweet Spicy Ranch Dip
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 8
Tempura fried avocado wedges? Sign us up! We can’t get enough of this ranchified creation, submitted by Hidemi W. In fact, Hidemi’s deep fried delight won the Other category in our Hidden Valley® Ranch Night!™ recipe contest.
2 medium avocados
¼ cup all-purpose flour
1 teaspoon baking powder
8 teaspoons Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet. divided
5 tablespoons water, cold
¾ cup shredded coconut, unsweetened
½ cup Greek yogurt, plain
4 tablespoons sweet chili sauce
8 teaspoons canned coconut milk, unsweetened
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.
In a bowl, mix together flour, 4 teaspoons ranch seasoning and water. In another bowl, put shredded coconut.
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.
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.
For safe meat preparation, reference the USDA website.
DID YOU MAKE THIS RECIPE?
Check if you made it
I made it
(24 people made this)
Hidden Valley® Ranchology Rewards
Join the new Ranchology® Rewards program. Fun badges. Delicious rewards. What are you waiting for?Join Now