Vegetable Tempura with Avocado Cream

A light and refreshing take on the classic Japanese dish, this tempura is made with a variety of fresh vegetables and served with a creamy avocado dipping sauce.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sparkling water
• 1 cup vegetable oil, for frying
• 1 cup broccoli florets
• 1/2 cup carrots, julienned
• 1/2 cup red bell pepper, julienned
• 1/4 cup onion, thinly sliced

Instructions

1. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. Gradually add the sparkling water, whisking until a smooth batter forms.
3. Heat the oil in a large pot or deep fryer to 350 degrees F.
4. Dip the vegetables in the batter and fry in the hot oil until golden brown and crispy, about 2-3 minutes.
5. Drain the vegetables on paper towels.
6. To make the avocado cream, combine the avocado, lime juice, cilantro, and salt in a food processor and blend until smooth.
7. Serve the vegetable tempura with the avocado cream for dipping.