Ingredients
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
Bonbon Coating:
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
2 eggs
Canola oil, for deep frying
Kosher salt
Limes, for squeezing (optional)
Crumbled cotija cheese (optional)
Instructions
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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.
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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.
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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.
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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.
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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.