Avocado and squash tempura with ponzu dipping sauce

Table of contents

Avocado and Squash Tempura with Ponzu Dipping Sauce

Experience a delightful fusion of textures and flavors with this Avocado and Squash Tempura. The creamy avocado and tender squash are encased in a light, crispy tempura batter, perfectly complemented by a tangy ponzu dipping sauce. This dish is a unique twist on traditional tempura, offering a refreshing and satisfying appetizer or side dish.

Serving Size and Yield

Serves approximately 4 as an appetizer.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Ingredients

1 ripe avocado, peeled, pitted, and sliced
1 small butternut squash, peeled and sliced into thin rounds
1 cup all-purpose flour
1 cup cold sparkling water
1 egg, lightly beaten
Vegetable oil, for frying
Salt, to taste
1/4 cup soy sauce
2 tablespoons lemon juice
1 tablespoon rice vinegar
1 teaspoon sugar
1 tablespoon finely chopped green onions

Instructions

Prepare the ponzu dipping sauce by mixing soy sauce, lemon juice, rice vinegar, sugar, and green onions in a small bowl. Set aside.
Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
Mix the tempura batter by combining flour, cold sparkling water, and the beaten egg in a bowl. Stir until just combined; the batter should be slightly lumpy.
Dip the avocado and squash slices into the batter, ensuring they are well-coated.
Fry the coated slices in batches for about 2-3 minutes or until golden and crispy. Avoid overcrowding the pan.
Remove the tempura from the oil and drain on paper towels. Sprinkle with salt while still hot.
Serve immediately with the ponzu dipping sauce on the side.

Additional Notes

For a gluten-free version, substitute all-purpose flour with rice flour. You can also add a pinch of cayenne pepper to the batter for a spicy kick. Ensure the sparkling water is very cold to achieve a light and crispy batter.