The health benefits of avocados are widely known – they pack close to 20 nutrients, are high in monosaturated fat (the good kind) and are loaded with fiber. But most folks eat avocados because they’re just plain delicious, either mashed in guacamole, spread on whole wheat toast or sliced in a salad.
At Breakfast Kitchen Bar, owner Sam Ashek serves the green-skinned fruit in a novel way: as avocado fries ($8), a buttery but crunchy take on the humble tater fry. The skinned avocado strips are dusted with flour, dipped in egg whites, rolled in panko breadcrumbs and then deep-fried in soy-based oil. They come out rich and creamy inside, and while you know it’s avocado and not potato, the first couple of bites are surprising because your brain hasn’t processed the difference. Once that registers, you’ll enjoy every indulgent, fat-laden bite. For dipping, the kitchen whips up Sriracha aioli, a spicy mayonnaise-based sauce tarted up with lemon zest and tinged with garlic.
The key to making this dish is using firm, not quite ripe California avocados, Ashek says. “It’s the No. 1 selling item on the menu, and [customers] order it for breakfast and lunch all day long.” Maybe it’s not the healthiest way to consume avocados, but you could do worse.
Breakfast Kitchen Bar
15147 N. Scottsdale Rd., Scottsdale