A great guacamole recipe will take you far in life — it’s a party food, healthy snack and general crowd-pleaser all at the same time. So naturally, a deep-fried version is even better. Chef Ricky Camacho at TriBeCa Mexican hot spot Añejo shared his technique for turning that guac into an irresistible fritter that will have your guests Instagramming like crazy.
This fried guac recipe came about in brainstorming sessions a few years back while the sous chef and I were exploring ways to make the classic guacamole and chip a one-biter happy hour snack. After a few rounds we were able to get the recipe where it needed to be. The dish spent some time as a special before going into the archives, and when we opened Abajo last month, the fried guacamole found a permanent home and is so popular it’s the top seller.
Tips for the home cook:
- Keep the batter cold and make sure the guacamole is frozen throughout.
- Keep individual portions identical and don’t make them so small that the guac inside gets so hot while the outside fails to crisp up.
- Use a cake tester or toothpick at home to ensure they’re cooked through and not frozen at the core.
- 2 avocados, pitted and peeled
- 1 tablespoon minced, seeded jalapeño
- 1 tablespoon minced red onion
- 1 tablespoon minced cilantro
- juice of 1 lime
- Salt or grasshopper salt
- 3/4 cup all-purpose flour
- 1/2 cup corn flour
- Pinch baking powder
- 12 ounces seltzer
- vegetable oil, for frying
For the guacamole
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.