Breakfast worth getting out of bed for: avocado and cottage cheese fritters that hit creamy, tender, and lightly golden. The combo sounds odd, but it works in that why-didn’t-I-try-this-sooner way. Everything goes into a blender, then straight to a hot pan. No ceremony, just results.
What you need
- Avocados — 2
- Eggs — 4
- Cottage cheese (soft or block-style) — 150 g
- Rice flour — 3 tbsp
How to make them
Scoop the avocado, crack in the eggs, add the cottage cheese and rice flour, then blend until you have a thick, smooth, creamy batter. Heat a skillet with a little oil over medium. Spoon on the batter and cook 4–5 minutes per side until you see a well-browned crust and the centers feel set. They turn out plush inside and nicely crisped outside.
Optional cafe-style finish
For a quick spread, mix mashed avocado with cottage cheese, a little olive oil, lemon juice, a pinch of salt, a touch of honey, and a hint of chili pepper. Serve the fritters with this topping and thin slices of lightly salted fish. The whole plate gives off serious good-cafe energy.