Ingredients
- 3 med/large ripe avocados shopping list
- 1/3 cup finely chopped red onion shopping list
- 1/4 cup finely chopped, sliced, pickled jalapenos shopping list
- 3 tbsp finely chopped cilantro shopping list
- 1 tsp grated lime zest shopping list
- 2 tsp lime juice shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp ground black pepper shopping list
- 1 or 2 fat garlic cloves, minced shopping list
- 3 large eggs shopping list
- 3/4 cup all-purpose flour - shopping list
- 2 cups unseasoned dry breadcrumbs shopping list
- oil for frying, as needed shopping list
- Kosher or sea salt, (optional) - to taste
Directions
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Peel and pit avocados. In a bowl, coarsely mash avocados; fold in onion, jalapenos, cilantro, lime zest and juice, salt, pepper, and garlic.
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Line an 8-inch square baking pan with plastic wrap. Spoon avocado mixture into pan; spread into an even layer. Place a sheet of plastic wrap directly on the surface; freeze until solid, 6 to 8 hours.
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At least an hour before serving, in a small shallow bowl, beat eggs with 3 tablespoons water.
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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.
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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. :-)