These avocado fritters offer a fresh twist on the classic avocado toast, blending creamy avocado with a crispy, golden exterior. I like to serve them with a tangy yogurt Sriracha sauce for a spicy kick, though sour cream makes a great alternative. For an elevated touch, top the fritters with cured smoked salmon and salty capers to evoke the flavors of a classic lox bagel. —Tam To, Los Angeles, California
Ingredients
- 2 medium ripe avocados, peeled and finely chopped
- 1 cup shredded zucchini
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2/3 cup all-purpose flour
- 2 large eggs, room temperature
- 1 tablespoon minced garlic
- 2 teaspoons coarsely ground pepper
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- sauce:
- 1/3 cup plain Greek yogurt
- 1 to 2 tablespoons Sriracha chili sauce
- 1-1/2 teaspoons minced garlic
- toppings:
- Smoked salmon fillets
- Capers, drained
- Everything seasoning blend
Directions
- Combine first nine ingredients in a large bowl until well combined.
- In a large skillet, heat oil over medium-high heat. Drop quarter cupfuls of batter into hot oil (patties will be about 3-in. circle). Fry until deep golden brown, 1-2 minutes per side, turning once. Drain thoroughly on paper towels.
- In a small bowl, combine all sauce ingredients. Top fritters with salmon and capers; sprinkle with everything seasoning blend. Serve with sauce.
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