Deep-Fried Guacamole Recipe


Nutrition

Cal/Serving: 352
Daily Value: 18%
Servings: 6

High-Fiber, Low-Carb
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat30g46%
Saturated3g16%
Trans0g0%
Carbs20g7%
Fiber6g23%
Sugars1g0%
Protein3g6%
Sodium163mg7%
Calcium32mg3%
Magnesium38mg10%
Potassium403mg12%
Iron1mg4%
Zinc1mg5%
Phosphorus87mg12%
Vitamin A216IU4%
Vitamin C9mg16%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg6%
Niacin (B3)2mg8%
Vitamin B60mg11%
Folic Acid (B9)61µg15%
Vitamin E5mg24%
Vitamin K26µg33%
Fatty acids, total monounsaturated18g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

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

4.666665
Ratings6

INGREDIENTS

  • 2 ripe Hass avocados, peeled and seeded
  • 1 plum tomato, cored and diced into 1/4-inch pieces
  • 1 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

DIRECTIONS

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. 

Recipe Details

Servings: 6

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