The fried guacamole that Angelo Sosa serves at Abajo, his tequila bar, reminded me of the fried ice cream served at some Chinese restaurants. It’s creamy, crunchy and cool on the inside. It’s easier than you might think and it makes for a nice tidbit to enjoy with a drink, or as a first course with a salad. You can prepare the guacamole and freeze it early in the day, leaving only the frying for the last minute. The fritters can also be kept warm in a 150 degree oven for at least 30 minutes.
Ingredients
- 2 avocadoes, pitted and peeled
- 1 tablespoon minced, seeded jalapeño
- 1 tablespoon minced red onion
- 1 tablespoon minced cilantro
- Juice of 1 lime
- Salt
- ¾ cup all-purpose flour
- ½ cup corn flour
- Pinch baking powder
- 12 ounces seltzer
- Vegetable oil for frying
- Nutritional Information
Nutritional analysis per serving (4 servings)
627 calories; 52 grams fat; 4 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 8 grams polyunsaturated fat; 39 grams carbohydrates; 8 grams dietary fiber; 1 gram sugars; 5 grams protein; 32 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Mash one avocado until smooth. Dice the other and mix both together. Add jalapeño, onion, cilantro, lime juice and salt to taste. Form mixture into 12 to 16 thick oval patties. Place on a foil-lined baking sheet and freeze at least 1 hour.
- Place 1/4 cup of the flour in a small bowl and lightly dust the frozen guacamole patties with it. In another bowl, mix remaining flour with corn flour, baking powder and a teaspoon of salt. Stir in seltzer.
- Heat oil to a depth of 1/2 inch in a large skillet. Coat floured guacamole patties in batter and fry on medium-high until golden brown, about 3 minutes. Turn to fry second side. Drain on absorbent paper and serve.
30 minutes plus freezing
Dining and Cooking