🌎 The World Cookbook

3 avocados, pitted
1 lime
¼ c. freshly chopped cilantro, plus more for garnish
½ small red onion, finely chopped
1 small jalapeño (seeded if you prefer less heat)
1 tsp. kosher salt, plus more for serving
2 large eggs, beaten with 1 teaspoon water
2 c. crushed tortilla chips
Vegetable oil, for frying

Juice half the lime and slice the other half into wedges for serving. Line a small baking sheet with parchment paper. In a large bowl, combine avocados, lime juice, cilantro, onion, jalapeño, and salt. Scoop tablespoon sized balls of guacamole onto baking sheet and freeze for 30 minutes. Place beaten eggs and crushed tortilla chips in separate shallow bowls. Roll frozen guacamole first in chips, then egg, then chips again. Repeat until all guacamole balls are coated. Fill a large heavy-bottomed pot halfway with vegetable oil. Heat oil to 350°, then fry balls in batches until lightly golden, 2 to 4 minutes. Place on a paper-towel lined plate and season with salt. Transfer to serving dish and squeeze with lime.