It feels unnecessary sometimes to take something that's so good in and of itself and change it in any way — a little over the top, or just a waste of time. That is not the case, however, with frying an avocado. It will always be worth it. Here's why:
This time of year, avocados are plentiful and inexpensive in the grocery stores in my area of Seattle. (I found some for $.80/each last week!) With a little flaky salt and a dash of olive oil, sliced avocado sings on everything from morning toast to seasonal salads.
But have you ever fried an avocado? By nature, avocados are creamy inside in the first place, but bread and lightly fry them and the outside becomes beautifully crispy while the inside becomes even creamier — as if that were even possible.
Here are a few starter recipes, each a good excuse to heat up a bit of oil in a pan and buy one (or two) inexpensive avocados this week!
(Images: Cooking For Keeps)