Avocado and squash tempura with ponzu dipping sauce recipe | delicious. Magazine

Ingredients

• Vegetable oil for deep frying
• 50g plain flour
• 50g cornflour
• 170g cold cava or soda water
• 1 large avocado, sliced
• 350g butternut squash, peeled and sliced into thin wedges
• Sesame seeds to sprinkle
• Microherbs or coriander leaves to garnish
• For the ponzu sauce
• 3 tbsp soy sauce
• Finely grated zest and juice 1 lemon
• Finely grated zest and juice 1 clementine
• 2 tbsp mirin
• ½ tsp kombu flakes (optional; see Know-how)
• Useful to have…
• Digital probe thermometer