Yuzu Guacamole with Seaweed “Doritos”

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.

Steps

1. Pour oil into a medium saucepan fitted with thermometer to come 2" up sides of pan. Heat over medium-high until thermometer registers 375°.
2. While oil is heating, whisk cornstarch and ½ cup water in a small bowl to make a slurry.
3. Using a pair of kitchen shears, cut nori sheets into 4 squares, then cut each square diagonally to make 2 triangles. Lay a nori triangle on a flat surface. Brush slurry on both sides of seaweed and place another seaweed triangle on top; press down to seal. Brush top of seaweed with slurry. Repeat with remaining nori triangles and slurry.
4. Working in batches, fry nori until crisp and bubbling around chips subsides, about 2 minutes. Transfer to paper towels and let drain; season with salt.
5. Mash avocado in a medium bowl. Mix in grated chile, shallot, scallion, garlic, yuzu juice, and chopped cilantro; season with salt. Top with hearts of palm, sliced green chile, torn cilantro leaves, and shichimi togarashi. Insert a few nori chips into guacamole and serve with remaining chips on the side.