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Guac Tots With Pico de Gallo
[Vegan]

AG By: Avocaderia; Alessandro Biggi, Francesco Brachetti and Alberto Gramigni

Author Bio

New York City’s buzzy all-avocado bar, Avocaderia, became an overnight success and instant global destination... Read More

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Avocado

Guac Tots With Pico de Gallo [Vegan]

Dairy Free

Vegan

Freezing the avocado filling first ensures perfectly shaped tots and makes frying a cinch. You can prepare the tots ahead of time and freeze them for later; they’ll keep for up to three months. They’re great to pull out for casual get-togethers - Be careful, though: Kids and adults both... Read More

Ingredients You Need for Guac Tots With Pico de Gallo [Vegan]

Pico de Gallo:

3/4 cup diced tomatoes
1/3 cup diced green bell peppers
1/4 cup finely chopped scallions (white and green parts)
1/4 teaspoon finely chopped fresh cilantro
2 teaspoons fresh lime juice
1/2 teaspoon salt
Pinch of black pepper

Tots:

1 avocado, pitted, peeled, and mashed
1 teaspoon fresh lime juice
2 teaspoons olive oil
1/4 teaspoon salt, plus a pinch
Vegetable oil, for frying
2 tablespoons nutritional yeast
1/4 cup cornstarch
2 cups old-fashioned rolled oats

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How to Prepare Guac Tots With Pico de Gallo [Vegan]

Make the pico de gallo: In a small bowl, stir together the tomatoes, bell peppers, scallions, cilantro, lime juice, 1/2 teaspoon salt, and black pepper.
Make the tots: In a small bowl, mix together the avocado, lime juice, olive oil, and 1/4 teaspoon salt.
Line a baking sheet with parchment paper. Portion out seven 2-tablespoon scoops of the avocado mixture onto the prepared baking sheet; freeze for at least 30 minutes and up to 2 hours. To freeze the uncooked tots for up to 3 months, transfer the frozen tots to an airtight container or resealable bag.
Fill a large pot with vegetable oil to a depth of about 3 inches. Heat the oil to 350°F. In a medium bowl, whisk together the nutritional yeast, cornstarch, 3 tablespoons water, and a pinch of salt until smooth. Put the oats in a bowl.
Using a toothpick, first dip the frozen tots in the cornstarch batter, then in the oats. Set aside on a plate and bread the remaining tots. Fry the tots until golden brown, about 3 minutes. Drain on a paper towel–lined plate before serving.
Serve hot with the pico de gallo alongside.