Tamale Croquettes with Spicy Avocado Dipping Sauce

Carefully remove the corn husks from the tamales. In a large bowl, mash the tamales with a fork until mostly smooth, but with some texture remaining.

Form the mashed tamale mixture into small, oval-shaped croquettes (about 2 inches long).

Set up a breading station: Place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third dish.

Dredge each croquette in the flour, then dip it in the egg, and finally coat it evenly with the breadcrumbs.

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).

Carefully drop the breaded croquettes into the hot oil, a few at a time, and fry for 2-3 minutes per side, or until golden brown and crispy.

Remove the croquettes with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

To make the dipping sauce: In a small bowl, mash the avocado with a fork. Stir in the lime juice, minced jalapeño, cilantro, and sour cream (if using). Season with salt and pepper to taste.

Serve the tamale croquettes immediately with the spicy avocado dipping sauce.