FRIED GUACAMOLE
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.
Provided by Florence Fabricant
Categories dinner, lunch, snack, dips and spreads, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : @context http, Calories 631, UnsaturatedFat 45 grams, Carbohydrate 40 grams, Fat 52 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 602 milligrams, Sugar 1 gram, TransFat 0 grams
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