Joy the Baker

Fried Guacamole

by 154 Comments

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.

 

Reader Interactions

Comments

  5. Jessica

    These are so fantastic and cute, I love it. Over the top, but the exact thing everyone really wants. I’m obsessed with tying things with chives so totally love the scallion greens. They’re like a little Christmas gift! I have to try them.

    Reply

  25. Sam Ana

    You are so funny!
    The first 2 seconds I thought “Oh my god….:S” but then when I thought about it and started reading your recipe I think it totally makes sense! Great idea!!!

    Lots of love,
    Sam Ana

    Reply

  26. Erica

    I love this idea! It’s so cute as well, it’d be perfect for entertaining! (that way I wouldn’t feel bad about the fried goodness)

    Reply

  28. Lauren

    As I read this, I am eating kale chips I made (ahem… inspired by your baked “chili cheese” fries) the other day. Fried guacamole sounds amazing, not gluten free, but amazing. Maybe I’ll find a way to convert it :)

    Reply

  35. laura k

    You’ve done it again, Joy. You’ve made me stare at my screen in awe. Where do you get all this radical creativity? Can I come over and eat fried guacamole with you? I’d like it especially if we watched something really silly on TV while we snacked.

    Reply

  39. kat

    mmm, reminds me of avocado egg rolls at bj’s brewery. if this recipe is half as amazing as those, then this will be a fantastic recipe to keep forever!

    Reply

  40. Candice @ NotesFromABroad

    Since we just finished lunch here, on a rainy day in Buenos Aires, that means guacamole and sesame crackers.
    At first, this did not grab me .. fried ?
    But then I started thinking about it . won tons, fried, guacamole, you got me :)
    Now if I can find won ton wrappers in Argentina, it will be my lucky day.

    Reply

  43. Living The Sweet Life

    Ohh I like these, and the scallion ends add a touch of fancypants. I wonder how these would taste steamed? – – probably a little strange with the creamy center… I may just have to steam one and fry the rest :)

    Reply

  44. Susanne Roth

    Hello!

    I am giving a party in November with about 30 – 40 people and I´d like to make these as an appetizer…

    As frying will produce too much smell in my open kitchen I´d like to know if I make these also in the oven!?

    Susanne

    Reply

  45. Suzanne

    Gaaah! What an awesome idea to make them look like wrapped candies, using green onions as ribbons! I’m on a deep frying kick as well, and will have to try these.

    Reply

  52. Mi Vida en un Dulce

    This recipe is so interesting. Here in Peru we have something similar that we call “tequeño”, it is made with wonton filled with cheese, a type of cheese that we call “fresh cheese”. We have to fried it and we eat with guacamole (“palta”) as dip…so I’m thinking…what about to make your version and use a dip made with cheese…ummmm

    Reply

  58. Sarah

    I recently ate “avocado fries” (think slices of avocado breaded and deep-fried) and I’m still not sure how exactly I feel about them. This recipe makes me want to run out now and buy some avocados to fry. I can’t wait to try it!

    Reply

  60. Jessica

    You were already my hero with the tomato cobbler, but you just knocked Teddy Roosevelt off the list with this one. When was the last time a world leader came up with a tied appetizer, is what I want to know? You just keep doing what you are doing and the world will be a better place.

    Reply

  69. Julia {The Roasted Root}

    You’re such a catch! Look how cute those things are and how delicious they must be – I can only imagine! Like all of your readers who posted comments, I adore guacamole and your creative thinking has made me see it in a new light. Thanks and hope you had fun this weekend!

    Reply

  73. Flora

    Not fair, Joy. You cannot post this recipe just when my doc has made an appointment to scold me for my elevated cholesterol. Now I can’t make it…EVIL!!!

    Reply

  75. Amanda Barkey

    YUM! I used to work at this place in Canada called Moxies and they served an avocado egg roll appy that they served with a sweet chili sauce (you know, that freaky pink sweet and sour sauce?) It was a really addicting combo. I LOVE your sweet little scallion ribbons. Smarty pants!

    Reply

  76. Diane, A Broad

    I went to Bazaar in Hollywood a while back and had the little guacamole-and-chip bombs in little packets. The skins were thinly-sliced jicama! Totally bonkers. This sounds like a more-delicious, more-doable option!

    Reply

  91. fusilliamy

    WHATAREYOUTRYINGTODOTOMEJOY?! I really want to use the word whimsy in my comment here…these are just so adorably clever! I

    Reply

  92. Erin @ The Food Doctors

    I’m kind of speechless right now. I’m also kind of having a hard time getting back to work because I kind of just want to go home and make these – right now. Most of all, I kind of want to give you a big creepy hug to thank you for coming up with this amazing idea. You’re kind of awesome.

    Reply

  94. JamieK

    Oh, please come to the State Fair of Texas with these!! There is a competition each year for what fried foods will be selected to serve at the Fair. Most of them are crap but this would seriously win (and more importantly actually taste good)!!! Brilliant.

    Reply

  101. Melissa

    So excited to try these! Your blog is my faves… my husband and friends and family thank you. They get to reap the benefits of your work on a regular basis.

    Reply

  113. woolf

    love your idea. i swoon over doing anything out of the ordinary in the kitchen and so frying guacamole appeals, does it ever, like fried ice cream would… cheers!
    n?

    Reply

  115. Gigi

    These look great! Going to make these when I get home tonight! May have to make Nutella/banana candies for dessert! Joy is definitely taking us to the fried side. <3

    Reply

  120. Keisha

    unfortunately in a moment of weakness I have deep fried oreos before…..soooo wrong but soooo good. I wouldn’t do it again though (ahem…maybe). I would have never though to fry guacamole! These look great!
    …

    Reply

  123. Averie @ Averie Cooks

    When I read the teaser at the bottom of your last post about Fried Guac, Iwas seriously racking my brain for the past 6 hours or so wondering HOW she did that…and now, I know. And it looks amazing. Better pick up some avocados tomorrow!

    Reply

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