Tempura avocado

1. Peel the avocados, then cut in half lengthwise. Pit and cut into slices.

2. Prepare the tempura batter. Whip 20 cl of ice water with the whole egg in a bowl. Gradually stir in the flour while continuing to beat.

3. Heat the frying oil. Dip the avocado slices in the tempura batter and then plunge them gently in hot oil for 20 seconds (do small quantities). Drain on paper towels. Sprinkle with sea salt and serve immediately.

Photo credit: Sucré Salé