Deep-Fried Guacamole



  • ripe Hass avocados, peeled and seeded
  • plum tomato, cored and diced into 1/4-inch pieces
  • clove garlic, minced
  • 1/2  small onion, finely chopped
  • 1/4 Teaspoon  coarse salt
  •  Dash of  white pepper
  •   Juice from 1 lemon wedge
  • 2 Cups  crushed tortilla chips
  •   Canola oil, for frying

We all know chips and guac taste good together, and this recipe makes the best out of both by deep-frying them together. 


With a fork, mix together avocados, tomato, garlic, onion, salt, pepper and lemon juice to achieve a smooth consistency. Chill, covered, until using. 

Once chilled, create golf ball-size balls out of the guacamole. Roll the balls to coat in the crushed chips. Heat 2 inches of canola oil in a large skillet to 375 degrees. Deep-fry the guacamole balls until golden brown and serve. 

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