- Sift flour and baking powder into a bowl, add salt and mix together. Place egg and soda water into a separate bowl and whisk. Pour the wet ingredients onto the dry and gently mix. If you find the batter is too thick, add a few extra drops of soda water.
- Preheat oven to 150°C (130°C fan forced). Heat oil in a large (but narrow) saucepan, on medium to high heat. The saucepan should be at least 5cm deep.
- While oil is starting to heat up, peel avocados, remove seed and slice into wedges.
- Test oil for temperature before frying by adding a drop of the batter, if it sizzles straight away then it’s ready. Be careful not to let the oil get too hot, so that the tempura batter doesn’t get over crispy. If the oil temperature is too low, then it will absorb too much oil and will not be crispy enough.
- Dip avocado pieces into batter with tongs and fry in batches until lightly golden, or for approximately 2 minutes. You can use the tongs to hold the avocado in the top of the oil for 10 seconds and then let it go, it will then float to the top. You can use a small sieve to remove excess batter from oil between frying.
- Place the tempura avocado on a wire rack in the oven to keep warm until you finish frying.
- To make the dipping sauce, mix soy sauce, sugar, water and apple cider vinegar together and place in a small bowl, to serve avocado tempura with dipping sauce.
Tip: Once coated, dip your items into the batter gently. You don’t want too much batter, otherwise, you run the risk of the outside being crispy but the inside being mushy.