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1
Place 1 cup of tempura batter mix into a bowl and add 1/2 cup of water along with all of the spices listed above.
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2
Whisk everything together until thick or a pancake batter consistency.
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3
Cut avocado's in half, then slice into half inch slices lengthwise.
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4
Pour 2 cups of canola oil (or your oil of choice) into a frying pan and turn the heat to Medium (7).
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5
You can also use a deep fryer.
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6
While waiting for the oil to heat up, Coat the avocado slices with the tempura batter.
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7
You may want to use two forks to toss them back and forth if you don't want to get too messy.
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8
But since avocados are quite fragile and slippery, the two-fork method is much more manageable and cleaner for me.
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9
Otherwise, you may also use your hands if you want :).
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10
By this time, the oil should be hot enough to start frying the avocado's.
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11
Cooked when golden brown.
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12
To make the teriyaki-lemon dipping sauce: combine 1/2 cup of kewpie japanese mayo (or light mayo if you don't have), 1/4 cup of kikkoman teryiaki sauce, and a squeeze of lemon juice.
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13
Adding wasabi is also optional for those who like it spicy.
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14
mix well.
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15
When avocado's are cooked golden brown, place them on some paper towels to absorb excess oil.
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16
Feel free to double fry them for extra crunchiness!
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17
Serve with teriyaki-lemon dipping sauce.
