He’s ready to share his guacamole knowledge, that’s
much more than a game-day dip, with all with you!
3 Avocados From Mexico, halved, pitted & skin removed
1 small jalapeno pepper, seeded & chopped
2 tbsp fresh cilantro, chopped
1/2 tsp. kosher salt
6 cups peanut or safflower oil
2 eggs, beaten
1/2. sour cream
1/2 cup white onion, diced
3 tbsp lime juice, divided
1 tsp fresh garlic, minced
1/4 cup cornmeal
1/2 masa corn flour
1–1/2. panko bread crumbs
2 tbsp TABASCO® Original Red Sauce
In a large bowl, mash avocados with a fork until chunky-smooth. Fold in onion, jalapeno, 1 T. lime juice, cilantro, garlic, and salt until combined. Gently fold in cornmeal and mix to combine.
Scoop a heaping tablespoon of guacamole into your hands and gently roll into a “tot” shape and place onto a parchment-lined baking sheet. Repeat until all guacamole is shaped. Cover baking sheet with plastic wrap and freeze tots until solid.
When fully frozen, heat oil in a large stockpot or Dutch Oven until an oil thermometer reads 350°F.
Place masa corn flour in a medium bowl. In a separate bowl, place beaten eggs. In a shallow baking dish, place panko.
Remove guacamole tots from freezer. Roll each tot in masa corn flour and shake off excess, then dip into egg mixture, then roll thoroughly in panko bread crumbs until well-coated. Return coated tots to baking sheet. When all tots are coated, return to freezer to solidify and set coating.
When oil comes to temperature, drop frozen tots into oil and cook about 4 minutes or until golden brown, working in batches so as not to overcrowd pot. Place cooked tots onto a papertowel lined baking sheet. Let oil come back to temperature between batches.
In a medium bowl, whisk together sour cream, remaining 2 T. lime juice, and TABASCO® Original Red Sauce until well combined.
Serve hot tots with spicy sour cream dipping sauce.