There are some things in life that deliver pure, unhindered delight.
We think deep-fried guacamole bites might just fit into that category.
This mouthwatering wonder of a snack was dreamed up by the ever-creative Joy the Baker, when the blogger was in a "fry-every-delicious-thing-you-can-get-your-hand-on mindset".
It was first published a while back but is getting a new lease of life right now, thanks to a how-to video put together by the folks over at Bustle.com.
One look at the crispy little pouches of creamy avocado and lime and we're sold. It's definitely one to add to our avocado recipe hall of fame.
So loosen your waistbands and get set to splurge on our new favourite recipe, with a recipe (via Joy The Baker) and method video below.
... And three cheers to the wondrous world of ingenious foodie inventions!
Ingredients (serves 20 pieces)
- 1 ripe avocado
- juice of 1 lime
- 3 to 4 tablespoons diced spring onions (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
1. Mash avocado in a small bowl. Stir in lime juice, spring onions or onions, jalapeno, cilantro (if using), and salt and pepper. Mash well so that the avocado is relatively smooth. Set aside.
2. 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 an onion 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.
3. 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.
Now watch the how-to video: