Compliments of the Chef: Tempura Avocado from American Kitchen

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Tempura Avocado

One of the best things I sampled when I recently reviewed American Kitchen at B Resort Orlando was the Tempura Avocado appetizer. It featured firm wedges of avocados in a light tempura batter topped with a tangy jam made with tomatoes and chipotle peppers.

I liked it so much that I asked executive chef Venoy Rogers III for the recipe. He presents it here with his compliments.

Watch the video that start heating your oil. Or stop by American Kitchen and sample these tasty tidbits yourself.

 

Tempura Avocado with Tomato-Chipotle Jam and Cilantro-Lime Crème Fraiche

Tomato-Chipotle Jam

Ingredients:
1 small red onion, diced
1 red bell pepper, diced
4 cups Roma tomato, diced, about 8-10 tomatoes
½ cup red wine vinegar
¾ cup sugar
3 tablespoons chipotle puree
2 tablespoons blended oil or any other neutral flavor oil
Salt and Pepper to taste

Directions:
Add oil to a saute pan or pot and bring to medium-high heat. Add onions and bell pepper and cook for 2-3 minutes until onions are translucent and both onions and peppers are soft. Deglazed the pan with vinegar and reduce by half (this may take 3-4 minutes depending on the size of you pan). Add tomatoes and sugar and continue to cook for another 2-3 minutes. Finish jam with chipotle puree and salt and pepper. End product should be the consistency of strawberry jam. You can adjust consistency with more vinegar or hot water.

Cilantro-lime crème fraiche

Ingredients:
1 lime (juice and zest)
½ cup crème fraiche or sour cream
Salt and pepper to taste

Directions:
Mix all ingredients until combined

Tempura Avocado

Ingredients:
2 avocados (preferably Hass or other small variety)
2 cups tempura batter (Kikkoman brand works well)
2 tablespoons micro cilantro or cilantro leaves
2 quarts vegetable or canola oil for frying
Salt and pepper to taste

Directions:
Heat oil to 375 degrees. Prepare tempura batter to the package instructions, 1cup mix to 1cup ice cold water. Cut avocado in half and remove the seed. Cut each half into four equal wedges. Add avocado wedges to prepared tempura batter to coat evenly. Once the oil has reached temperature, you can begin to fry the battered wedges. Be sure to shake off excess batter and place wedges into oil one at a time and allow to fry for 2-3 minutes until golden brown. Remove from oil using a strainer or slotted spoon and place on a dry paper towel. Season immediately with salt and pepper to taste.

To Serve:
Place a dollop of crème fraiche onto a plate and top with tempura avocado. Top the open cavity of the avocado with a spoon full of your jam and garnish with cilantro.