This may just be the best vegan recipe that I’ve posted to date. Honestly, I’ve never seen this item on any happy hour menu. I’ve never seen it on any menu, period. I’ve never even had it before. I guess I’m just a vegan dude with a dream…and that dream tastes freakin’ good. This was an experimental recipe that has become in instant classic to me. Try this one. No seriously, stop talking about it and just do it already!
When I originally set out to make this recipe I wanted to do a mango-habanero dipping sauce but two things happened: the mango-habanero sauce was an epic fail (flavor wise) and the fried guacamole tasted so good it would have been criminal to dip them into any sauce. I’m kind of getting the shakes talking about these but I don’t need fried guacamole. I can quit whenever I want…..nope. I’M SO EXCITED!!!! I’M SO EXCITED!!!!
- 3-4 avocados – pitted and mashed
- 3-4 tbsp your favorite salsa (or to taste)
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup cold water
- 1 tsp hot sauce (I used Trader Joe’s Jalapeno Hot Sauce)
- 1 cup plus 1 tbsp flour
- 1 tbsp ground flax seeds combined with 3 tbsp water microwaved for 45-60 seconds (mimics an egg) (optional but suggested)
- vegetable oil for frying
A few hours before you are going to make these (or the day before), make the guacamole using the avocados, salsa and then salt and pepper to taste. Put the guacamole into a rectangle-shaped, covered dish and put in the freezer. My guacamole was about an inch thick in the dish. Once the guacamole is frozen, it’s on.
Heat the vegetable oil to 350 degrees.
In a small dish combine the 1 cup cold water, 1 tbsp flour, 1 tsp hot sauce, and ground flax mix. In a separate shallow dish combine the 1 cup of flour, 1 tsp salt, and 1/2 tsp pepper.
Get the guacamole out of the dish it was frozen in. I ran hot water on the back of the dish until it SLIGHTLY softened enough to slide out. Then cut the guacamole into small blocks about 1 inch by 1 inch. Dip guacamole blocks into the liquid and let the excess run off then dredge in the flour mixture and let dry for about 3 minutes. Dip the guacamole blocks again into the liquid and dredge again in the flour and let dry.
Fry the guacamole blocks in the vegetable oil until golden brown. Move to a paper towel covered plate and let sit for a minute or two before eating.