Fried Guacamole Recipes

DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE

Steps:

• Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine.
• Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer.
• In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.

JULIA'S NEW MEXICAN GUACAMOLE

Steps:

• Pit and spoon avocados into a small bowl and add cream cheese. Mash together until well blended.
• Add tomatoes and peppers to the mixture and mix well. Mix in lime juice, garlic powder, hot sauce, and salt. Chill for at least 20 minutes before serving.

FRIED GUACAMOLE

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.

GUACAMOLE

Steps:

• In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

DEEP FRIED GUACAMOLE

Steps:

• Peel and pit avocados. In a bowl, coarsely mash avocados; fold in onion, jalapenos, cilantro, lime zest and juice, salt, pepper, and garlic.
• Line an 8-inch square baking pan with wax or parchment paper. Spoon avocado mixture into pan; spread into an even layer. Place another sheet of parchment on top; freeze until solid, 6 to 8 hours.
• At least 30 mins before serving, in a small shallow bowl, beat eggs with 3 tablespoons water.
• Remove avocado mixture to a cutting board; cut into small cubes. Dip each cube in flour, then egg wash, breadcrumbs, and again in wash and breadcrumbs. Arrange in a large baking pan; cover and return to the freezer until firm, 20 to 30 minutes. (You can leave these overnight in the freezer if you want to have the prep work done ahead of time.).
• When you are ready to cook these, in a deep skillet or pot, heat oil to 350°F Fry frozen guacamole bites in batches until golden; drain on paper towels.
• Serve immediately sprinkled, if desired, with kosher salt. :-).

GUACAMOLE

Steps:

• In a medium bowl, combine the onion and lime juice, and season with salt and pepper. Let that sit as you chop the jalapeño.
• Cut the hard stem end off of the jalapeño and discard, then slice the chile in half lengthwise. If you don't want the spice, use your knife or a spoon to remove the inner seeds and white membrane (this is where most of the chile's heat resides). If you enjoy the heat, then leave all of that in. Chop the jalapeño as finely as you can and add to the bowl with the onion and lime juice. Be sure to wash your hands very well with soap after handling spicy chiles like jalapeños, and whatever you do, do not touch your eyes after handling them.
• Cut the avocados in half lengthwise and pull the halves apart. You can use your knife to pit the avocados, but a safer way is to hold the avocado half in one hand so that your thumb is touching the skin side where the pit is and your index and middle fingers are touching the flesh side around the pit. Gently press your fingers into each other to pop the pit out; with a ripe avocado, it should come out very easily. Use your hands to squeeze the avocado flesh out into the bowl with the other ingredients, or scoop it out with a spoon.
• Using a fork, gently mash the avocados against the side of the bowl until they are mashed to your desired consistency, then stir them into the other ingredients until well combined. Taste and add more salt if desired.
• Contrary to popular belief, adding avocado pits to guacamole does nothing to prevent oxidation, but if you press a good layer of plastic wrap or parchment paper directly over the guacamole and store it in the refrigerator, it will keep well for up to 2 days.