Healthy(ish) Superbowl fried avocado bites

2 large

pitted and mashed avocados

finely chopped sprigs fresh cilantro

1/2

seeded and finely diced jalapeño

1/4 medium

red onion

1 tsp

cumin

fresh squeezed limes

1 cup

(coating/ dredging) chickpea flour

for dredging eggs

fresh baked and finely crushed for coating corn tortillas

1/2 cup

ketchup

1/2 cup

mayo

2 cups

light shallow frying canola oil

To make the guacamole using a medium bowl, add the Avocado, parsley, jalapeño, red onion, cumin, fresh lime juice and mix well to fully combine.
On a clean working surface, with clean hands take just over a tbsp of guacamole and roll into a firm formed ball. Continue to roll all the guacamole into balls. Wrap tightly each ball with cling wrap to keep formed and place in the freezer for 45 minutes to 1 hour to set. Lastly Combine the ketchup and mayo together to make the Salsa Rosa dip.
Prepare to fry, Using a medium sized deep pot, add the Canola Oil to heat over medium to high to a temperature of 350F (176c)
While the oil is heating, dredge your guacamole balls. Using 3 bowls, one ball at a time, first roll the ball in flour, fully cover and then egg and then lastly into crushed tortillas. Ensuring to fully coat and cover each ball.
When oil reaches correct temperature, working in small batches to not over crowd the pot. Carefully lower balls into the hot oil. Lightly fry for 2-3 minutes or until they are crisp and golden brown.
Carefully remove from the pot and place onto paper lined plate. Serve immediately while hot with the Salsa Rosa Dip!