Yuzu Guacamole with Seaweed "Doritos"

Name: Yuzu Guacamole with Seaweed "Doritos"
Yield: 4 servings
Ingredients: Vegetable oil (for frying; about 3 cups); ⅓ cup cornstarch; 4 toasted nori sheets; Kosher salt; 3 ripe avocados; 1 small green chile, such as serrano, half grated, half thinly sliced; 1 small shallot, finely chopped; 1 scallion, finely chopped; 1 garlic clove, finely grated; 2 tablespoons yuzu juice or 4 teaspoons fresh lemon juice and 2 teaspoons fresh orange juice; 2 tablespoons finely chopped cilantro, plus torn leaves for serving; 1 stalk canned hearts of palm, thinly sliced; Shichimi togarashi or crushed red pepper flakes (for serving); A deep-fry thermometer; Shichimi togarashi, a Japanese red-pepper seasoning mix, can be found at Japanese markets and in the Asian foods section of some supermarkets.

By Erven, LA

January 24, 2017

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Brandon Harman

It’s important to let the nori fry until all the bubbling subsides so you end up with crunchy chips rather than chewy pieces of seaweed.

Recipe notes