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.
Nutritional Facts
Total Fat
30g
46%
Sugar
1g
N/A
Saturated Fat
3g
16%
Protein
3g
6%
Carbs
20g
7%
Vitamin A
11µg
1%
Vitamin B6
0.2mg
11.8%
Vitamin C
9mg
16%
Vitamin E
5mg
24%
Vitamin K
26µg
33%
Calcium
33mg
3%
Fiber
6g
23%
Folate (food)
61µg
N/A
Folate equivalent (total)
61µg
15%
Iron
0.7mg
3.9%
Magnesium
38mg
10%
Monounsaturated
18g
N/A
Niacin (B3)
2mg
8%
Phosphorus
87mg
12%
Polyunsaturated
8g
N/A
Potassium
403mg
12%
Riboflavin (B2)
0.1mg
5.9%
Sodium
146mg
6%
Zinc
0.8mg
5%