Green bean tempura with avocado mayonnaise

Ingredients:

• 1 ripe avocado
• 3 tablespoons mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• 3/4 cup cornstarch
• 3/4 cup flour
• 1.5 cups of seltzer water
• 450 g green beans, ends trimmed

Preparation:

1. Combine the avocado, mayonnaise, lemon juice, 1/4 cup water, and 0.5 teaspoon salt in a blender. Cover and refrigerate until ready to use.
2. Pour enough vegetable oil into a large, heavy-bottomed saucepan to fill it about a third of the way. Heat over medium heat until a deep-fry thermometer reads 190°C (355°F).
3. In a bowl, combine cornstarch, flour, and seltzer water. Add the green beans to the batter. Carefully lower the beans, one at a time, into the oil and fry until golden brown and crisp, about 3 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle with salt. Serve with avocado mayonnaise for dipping.