Vegetable oil, for deep frying
3 ripe avocados, destoned, peeled and flesh cut into large cubes
Lime wedges, to serve
For the spice mix
20g dried anchovies or smoked paprika
10g panca chilli powder, or chipotle or any smoked chilli powder
¼ tsp ground cumin
¼ tsp garlic powder
¼ tsp salt
For the tempura batter
100g gluten-free flour
1 tbsp gluten-free baking powder
75ml carbonated water
1 egg white, beaten
First, make the spice mix. If you are using dried anchovies, dry fry them over a low heat for about 20 minutes until they are very aromatic and crisp. Allow to cool, then put them in a food processor or spice grinder and blitz to a fine powder.
Mix the anchovy powder or smoked paprika with the remaining spice mix ingredients until fully combined. Transfer to a clean, airtight jar to store (you need only a sprinkling for this recipe, so save the remainder for another day – it will keep for up to 4 weeks).
To make the tempura batter, put the flour and baking powder in a bowl, season with salt, then whisk everything together. Pour in the carbonated water and egg white and whisk again until the batter is smooth.
Half-fill a large saucepan with vegetable oil, or use a deep-fat fryer, and heat the oil to about 180°C. Dip the avocado cubes in the batter and immediately transfer to the oil (do this in 2–3 batches, if necessary).
When the fritters are floating and have a crisp, golden exterior (about 3–4 minutes), remove them from the pan with a slotted spoon and set aside to drain on kitchen paper, before transferring them to a serving plate.
Serve the fritters with a squeeze of lime and a little sprinkling of the spice mix.