3 avocados, pitted and peeled
3 tablespoons fresh cilantro, chopped
½ red onion, diced
1 Roma (plum) tomato, diced
1 jalapeno, minced
1 ½ limes, juiced
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup ground tortilla chips
¼ cup yellow cornmeal
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cumin
Canola oil, for deep frying
Limes, for squeezing (optional)
Crumbled cotija cheese (optional)
Make the guacamole bonbons: Mash the avocados in a bowl, making sure to leave some chunks. Use a rubber spatula to fold in the cilantro, onion, tomato, jalapeno, lime juice, salt, and pepper.
Spoon the guacamole into a silicone hemisphere mold, wrap with plastic wrap, and freeze for at least 1 hour. If you don’t have a silicone mold, use a tablespoon to scoop the guacamole into balls onto a baking sheet lined with wax paper, wrap in plastic wrap, and freeze.
Set up the coating: Mix the ground tortilla chips, cornmeal, chili powder, garlic powder, onion powder, and cumin in a bowl. Crank the eggs into another bowl and beat.
In a deep fryer or a deep heavy-bottomed pan with at least 2 inches of oil, preheat your fry oil to 375 degrees F.
Dredge the frozen guacamole bites in the egg and then in the tortilla chip mixture. Lower into the hot oil using a skimmer or heat-resistant slotted spoon, and fry until browned and crispy, about 3 minutes. Drain well on paper towels and season with salt, and an optional squeeze of lime juice and a crumble of cojita cheese. Serve hot.