Joy the Baker

Fried Guacamole

September 16, 2012

fried guacamole

I’ve got some sort of county fair mindset going on here.

You know… the fry-every-delicious-thing-you-can-get-your-hand-on mindset.

Should I ever start frying things like Oreo Cookies, brownies, or butter… please send help (and kale).

I hope you’ll allow me a moment to explain.  I was really hoping to turn something crisp and savory into something that looked like little candies.  A totally reasonable thing to do, right?  Inside of these little rolls is a creamy bright combination of avocado and lime.  The ends are tied with scallion greens and the little pouches are fried.

The fact that this little gem of an idea turned into something called Fried Guacamole is really just circumstance.

In other words… send help (and kale).

fried guacamole

Everyone approaches guacamole in different ways.  I combined red onion, lots of lime juice, spicy pepper, and cilantro (not pictured because it was left on the kitchen counter).

fried guacamole

Ingredients are combined in a sort of mashing motion.

fried guacamole

Layers.  Let’s discuss.

Wonton skins.  These will get all sorts of crispy.

Beaten egg.  Edible glue.

Scallion greens.  Ribbons we can fry and eat!

fried guacamole

Layers in action.

Just a dab of guacamole will do.

fried guacamole

Roll away.  The egg will help seal these suckers so make sure there’s egg on the end to close it up tight.

fried guacamole

Pinch the ends like they’re wrapped candy.

I really like the direction that this is going and I hope you do to.

fried guacamole

Scallion green are tied to the ends.  Loosely.  They’re mostly for decoration… to prove we’re clever.

It’s the egg that keeps the insides in.  It’s the scallions that make us feel like we’re doing most things right.

fried guacamole

Line them up.  Ready for frying.

These little bites can be lined up and frozen.  Freeze them flat so they don’t stick together, then you can gently bag them up.  I just let my bites sit for about 30 minutes before frying.  They’ll pop, sizzle, and take a bit longer to fry.

fried avocado

This sort of frying doesn’t require a fry thermometer or a major ton of oil.  Fry until golden.  If frozen, fry until golden and cooked through.

fried avocado

Under what circumstances would you make and fry guacamole?  Well… if you’d like to make more friends, make yourself a bonkers dinner, snack all day on a random Saturday, or feed your fanatical football friends… these are the move.

If you find that you have leftover wonton wrappers, you could totally make these quick raviolis (they freeze well too)!  Green Pea Pesto Ravioli.

Fried Guacamole

makes 20-24 pieces (depending on the size of your avocado)

Print this Recipe!

1 ripe avocado

juice of 1 lime

3 to 4 tablespoons diced scallions (the white part is great) or diced red onion

2 tablespoons finely diced jalapeno (deseeded to remove some of the spice)

a bit of chopped cilantro if you’re feeling it

salt and coarse ground black pepper to taste

wonton wrappers

1 egg, beaten

thin scallion green strips

canola oil for frying

Mash avocado in a small bowl .  Stir in lime juice, scallions or onions, jalapeno, cilantro (if using), and salt and pepper.  Mash well so that the avocado is relatively smooth.  Set aside.

On a clean work surface, set out six wonton wrappers.  Brush lightly with beaten egg.  Dollop about 1 teaspoon of avocado mixture into the center of the wonton.  Roll into a small pouch, pinching the wonton skin around each side of the avocado mixture.  The egg will help seal the pinched ends.  Very gently tie a scallion green on each end of the wonton.  Repeat until all six avocado packages are done.  Then repeat until all of the avocado mixture is done.  Assembled pouches can be frozen on a single layer until frozen through.  They can then be carefully stacked in a freezer-safe container.  When ready to fry, remove pouches from the freezer, place in a single layer on a plate, allow to defrost for about 30 minutes then fry according to the instructions below.

To fry pouches, place oil in a shallow, heavy bottom saute pan.  The oil should be about 1-inches deep.  Heat over medium heat.  To test the oil, dip a corner of a wonton skin in the oil.  If it begins to strongly sizzle, you’re ready to go.  Place three avocado stuffed wontons into the hot oil.  Cook for about 45 seconds on each side, using a pair of tongs to rotate.  The wontons may need a bit longer if they’ve been frozen.  Remove when wonton is golden brown and crispy on all sides.   Allow to rest on a few sheets of paper towels.

Fried guacamole are best served warm, or within an hour of frying.

 


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