Sunday, August 11, 2013

Avocado Fritters

Now, this is not so much a recipe that you should rush out and buy the ingredients for. After our issues with electricity a few weeks ago, I have found myself with a surplus of way overripe avocados. I’m talking completely brown and stringy but I didn’t want to throw them away.
I did a google search for recipes using overripe avos and couldn’t find anything! The best I could find was “use slightly overripe avocados to make guacamole.” But trust me, the ones we had should not be used for guac! I came up with these little fritters and the critics were quite pleased with them. So I am posting this recipe purely for the next time someone googles “what to do with overripe avocados?” I’m sure it would be great with ripe avocados but I would hate to see them wasted! It seems like a long ingredient list as it was an evolving recipe that was a bit of a mishmash of lots of things we had lying around so substitutions are definitely possible!

Avocado Fritters

7 small way overripe avocados (2-3 regular sized), mashed
1 c traditional rolled oats
½ c walnuts, roughly chopped
1 red onion, diced
3 cloves garlic, minced
¾ large green apple, diced
¼ c hummus
4 drops liquid smoke
¼ c maple syrup
1 tbsp wholegrain mustard
2 tbsp ground LSA (ground flaxseed can be substituted)
2 tsp rosemary, dried
1 tsp parsley, dried
1 tsp thyme, dried
2 tbsp sage, dried
1 tbsp chili flakes
Oil for frying

  1. Mix all ingredients together.
  2. Heat small layer of oil in pan at medium-low heat. Place spoonful of mixture into pan and flatten. Pan-fry until crispy on one side (3-5 min), flip and cook until other side is crispy. Repeat until batter all gone.
  3. Serve with sweet chili sauce and salad!

To the people out there that actually someday make these, Enjoy!


  1. As one of the food critics involved in scoffing these fritters, I confirm they were delicious and we ate heaps of them. Tim