Tomato Tempura With Guacamole

• 2 avocados ripe, peeled and pitted
• 1 lemon juiced
• 1 red onion small, peeled and finely diced, 1 tbsp reserved for garnish
• 1 pinch sugar
• 2/3 cup all purpose flour
• 2 tablespoons olive oil
• 2/3 cup dry white wine
• 2 egg whites
• 4 cups canola oil
• 1 2/3 pounds tomatoes sliced

1. 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.
2. 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 350u0b0F. 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.

avocados, lemon juiced, red onion, sugar, flour, olive oil, white wine, egg whites, canola oil, tomatoes

Taken from www.yummly.com/recipe/Tomato-Tempura-with-Guacamole-1407708 (may not work)