Tempura California Avocado with Jalapeno-Lime Aioli

Serves: 8


As needed Tempura Batter (recipe follows)
As needed Jalapeño-Lime Aioli (recipe follows)
4 Fresh California Avocados**
As needed Vegetable or canola oil for frying

Tempura Batter (Yield: 2 cups)

1 cup rice flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 egg whites
4 oz. cold Corona
4 oz. cold soda water

Jalapeño-Lime Aioli (Yield: 2 cups)

4 jalapeño peppers seeded and roasted
1 egg yolk
4 garlic cloves, boiled 3 times in fresh salted water
2 Tbsp. lime juice
1 Tbsp. Dijon mustard
2 Tbsp. olive oil
8 oz. canola oil
1 Tbsp. salt

*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.