As needed Tempura Batter (recipe follows)

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As needed Jalapeño-Lime Aioli (recipe follows)

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4 Fresh California Avocados**

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As needed Vegetable or canola oil for frying

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1 cup rice flour

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1/2 tsp. baking soda

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1/2 tsp. baking powder

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1/2 tsp. salt

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2 egg whites

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4 oz. cold Corona

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4 oz. cold soda water

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4 jalapeño peppers seeded and roasted

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1 egg yolk

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4 garlic cloves, boiled 3 times in fresh salted water

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2 Tbsp. lime juice

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1 Tbsp. Dijon mustard

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2 Tbsp. olive oil

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8 oz. canola oil

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1 Tbsp. salt

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.