Ingredients (9)
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medium avocados 2
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all-purpose flour ¼ cup
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baking powder 1 teaspoon
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water, cold 5 tablespoons
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shredded coconut, unsweetened ¾ cup
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Greek yogurt, plain ½ cup
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sweet chili sauce 4 tablespoons
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canned coconut milk, unsweetened 8 teaspoons
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Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet. divided 8 teaspoons
Steps (4)
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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.
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2
In a bowl, mix together flour, 4 teaspoons ranch seasoning and water. In another bowl, put shredded coconut.
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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.
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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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