Guacamole Fritters

Guess what the forecast is here in Sacramento tomorrow!  100% chance of rain from 7am-1pm (with winds between 17-21mph.)  100% chance.  Why does that matter so much?   Because tomorrow is the California International Marathon.  I am participating with my vegan running group – I’m doing a relay, some folks are doing the fun run, and we do have a few awesome members who are running the full marathon.  We will all be sopping wet.  Of course, we’re all geared up anyway, and will do our best!  But how lame is that forecast for us (and everyone else running tomorrow)?!?!

I’ll turn to cheerier things now.  You know what I find incredibly cheery?  Amazing guacamole fritters.  This is my spin on a VCC meal I had at The Porch – they made avocado fritters made of rice and cubes of avocado, then deep fried.  They were great.  

My variation:  Make deliciously spiced guacamole.  Mix with brown rice and black beans.  Coat in panko.  Crisp in a much more reasonable amount of oil. 

Holy crap.  I don’t know if you’re going to see many new posts up soon because I am just going to keep making this.  (Actually I’m just kidding, today was a very triumphant recipe testing day – tomorrow’s recipe is going to be wonderful too!!!)

serves 2
1 avocado*
1 jalapeno
1 small shallot
salt and pepper to taste
hot sauce to taste
2 cloves garlic
1/2 C cooked brown rice
1/2 C black beans, drained and rinsed
1/4 C panko bread crumbs
2 T vegetable oil of choice

*Quick side note: remember that little safety lesson about cutting avocados?  Use a butter knife!  I did!  (learning from my mistakes and all . . . )

Mash avocado with next 5 ingredients to make your guacamole.  Add rice and beans, and mash them in pretty well too.  I made my first fritter without mashing the rice and beans, just stirred them into the guac.  Here’s what happened to that poor guy when I tried to flip him: 

Sad.  So make sure to mash those rice and beans!

Heat a large skillet over medium-high heat.  Add oil.  

Form mixture into 4 patties, coat in panko, and place in the skillet to cook until both sides are browned and crispy. 

Seriously proud of myself.  Do you think this will make a good breakfast to fuel my relay tomorrow?  Hmmmmm perhaps I’ll experiment.  

One more happy thing to share!  I am very excited to tell y’all about my most recent bit of progress with my injured finger – as of today, it no longer hurts to put on or take off long sleeves.   Think about that.  Long sleeves have been low points in my day ever since I got past the initial “everything hurts like a mother” few days.  Annnnd it’s winter.  Rainy winter.  I am so happy.  Post-injury, I’d love to say I won’t take little things for granted anymore (and there are certainly things I won’t take for granted as much.)  But come on.  I’m thrilled to be able to take putting-on-long-sleeves-painlessly for granted again.  No shame in admitting that.   :) 

Nutrition facts per serving:  Calories: 421; Calories from Fat: 271; Total Fat: 30.1g; Saturated Fat: 4.4g; Sodium: 116mg; Total Carbohydrates: 41.5g; Dietary Fiber: 10.4g; Sugars: 1.9g;  Protein: 8.7g


  1. says

    Well, anything with avocado in it is awesome…. and anything fried is awesome, so… I’m pretty sure this one is a winner! Plus it looks really yummy :) Glad to hear your finger is making progress! My poor busted foot was feeling all better until 2 days ago when I maybe re-injured it. Sigh.

  2. says

    Noooo, I’m incredibly sorry to hear that Barb! I hope you heal up again quickly, I’ll be thinking of you. Thanks for the sweet comment – I’ll bet some fried up guac will comfort you :)

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