Fried Guacamole Bonbons

Guacamole Bonbons
Mathew Ramsey


Guacamole Bonbons
3 avocados, pitted and peeled
3tablespoons fresh cilantro, chopped
1/2 red onion, diced
1 Roma (plum) tomato, diced
1 jalapeño, minced
1 1/2 limes, juiced
1teaspoon Kosher salt
1/2teaspoon black pepper
Bonbon Coating:
1/2cup ground tortilla chips
1/4cup yellow cornmeal
1teaspoon chili powder
1teaspoon garlic powder
1teaspoon onion powder
1/2teaspoon ground cumin
2 eggs
For Frying:
canola oil (for deep fry)
Kosher salt
limes, for squeezing (optional)
crumbled cotija cheese (optional)


  1. Make the guacamole bonbons: Mash the avocados in a bowl, making sure to leave some chunks. Use a rubber spatula to fold in the cilantro, onion, tomato, jalapeño, lime juice, salt, and pepper.
  2. Spoon the guacamole into a silicone hemisphere mold, wrap with plastic wrap, and freeze for at least 1 hour. If you don’t have a silicone mold, use a tablespoon to scoop the guacamole into balls onto a baking sheet lined with wax paper, wrap in plastic wrap, and freeze.
  3. Set up the coating: Mix the ground tortilla chips, cornmeal, chili powder, garlic powder, onion powder, and cumin in a bowl. Crack the eggs into another bowl and beat.
  4. In a deep fryer or a deep heavy-bottomed pan with at least 2 inches of oil, preheat your fry oil to 375˚F.
  5. Dredge the frozen guacamole bites in the egg and then in the tortilla chip mixture. Lower into the hot oil using a skimmer or heat-resistant slotted spoon, and fry until browned and crispy, about 3 minutes. Drain well on paper towels and season with salt, and an optional squeeze of lime juice and a crumble of cotija cheese. Serve hot.

Recipe reprinted with permission from Pornburger: Hot Buns and Juicy Beefcakes © 2016 by Mathew Ramsey, HarperCollins.