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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.
Prep Time10 minutes
Cook Time10 minutes
Servings: 8
Author: Hidden Valley

Ingredients

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

Instructions

  • 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.