Tomato Tempura With Guacamole - cooking recipe

Ingredients

2 None ripe avocados, peeled and pitted
1 None lemon, juiced
1 None small red onion, peeled and finely diced, 1 tbsp reserved for garnish
1 pinch sugar
2/3 cup all-purpose flour
2 tbsp olive oil
2/3 cup dry white wine
2 None egg whites
4 cups canola oil
1 2/3 lb tomatoes, sliced

Preparation

To make the guacamole, mash avocado in a bowl with lemon juice. Add onions and season, adding a pinch of sugar. Cover guacamole to prevent browning then chill.
To make the tomato tempura, sift flour then mix in olive oil and wine and season. In a separate bowl, whisk egg whites until stiff then fold into flour mixture to make a batter. Heat canola oil to 350\u00b0F. Dip tomato slices in batter then deep fry for about 3-4 mins. Drain on paper towels. Arrange tempura tomatoes on a plate and serve with guacamole, sprinkled with reserved red onion.