Deep-Fried Guacamole

Deep-Fried Guacamole
Staff Writer

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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. 

Ingredients

  • 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

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. 

Nutritional Facts

Total Fat
14g
20%
Sugar
1g
1%
Saturated Fat
2g
8%
Carbohydrate, by difference
45g
35%
Protein
5g
11%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
71mg
7%
Choline, total
13mg
3%
Fiber, total dietary
4g
16%
Fluoride, F
35µg
1%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
56mg
18%
Niacin
1mg
7%
Phosphorus, P
150mg
21%
Selenium, Se
3µg
5%
Sodium, Na
219mg
15%
Water
2g
0%
Zinc, Zn
1mg
13%

Guacamole Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Guacamole Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.