Fried Guacamole

Name: Fried Guacamole
Total time: 30 min
Yield: 4 servings
Cuisine: mexican
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; 3/4 cup all-purpose flour; 1/2 cup corn flour; Pinch baking powder; 12 ounces seltzer; Vegetable oil for frying

Recipe from Abajo

Adapted by Florence Fabricant

Updated June 14, 2023

Total Time: 30 minutes plus freezing
Rating: 4(75)
Comments: Read comments

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. —Florence Fabricant

Featured in: Fried Guacamole, an Appetizer Mashup at Abajo

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Ingredients

Yield:4 servings

2avocadoes, pitted and peeled
1tablespoon minced, seeded jalapeño
1tablespoon minced red onion
1tablespoon minced cilantro
Juice of 1 lime
Salt
¾cup all-purpose flour
½cup corn flour
Pinch baking powder
12ounces seltzer
Vegetable oil for frying

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Place ¼ 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.
Step 3
Heat oil to a depth of ½ 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.

Ratings

4 out of 5

75 user ratings

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Comments

LizD7 years ago

After preparing this recipe a second time, I believe the stated amount of seltzer (12 ounces) is incorrect, as it results in a batter which is just too runny. This time, I used about a third of the recommended 12 ounces, and the batter adhered much better, and tasted delicious.

dominiquelemagnifique7 years ago

Sorry, this is one step on the wrong side of innovation. Guacamole as is, is delicious and FRESH, where one can taste each ingredient, in its natural state I would not tinker with it!

Joost7 years ago

give the patties 5 minutes between batter and frying

brian3 months ago

I fixed this for a corporate event and everyone loved it. The batter is perfect as written. It Is a tempura batter so it is supposed to be thin.

Heather Jackson1 year ago

The guacamole is wonderful, but after making this my advice is to skip the frying part and just go with the guacamole.

scraps4 years ago

Step 2 omits the instruction to coat the patties a second time. As written, you dredge the patties in flour, then mix that flour with corn flour and seltzer, which remains sitting on the counter. :/

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