05 diciembre 2012

Quinoa Fritters

Quinoa Fritters

  • 2/3 cup quinoa, rinsed, drained
  • 1/4 cup all-purpose flour
  • 1/4 cup finely crumbled Cotija cheese or feta
  • 3/4 teaspoons kosher salt
  • Freshly ground black pepper
  • 1/4 cup chopped flat-leaf parsley
  • 1 large egg
  • Vegetable oil (for frying)


Rinse the quinoa. Combine the quinoa and water in a pan. Bring to a boil on medium-high heat and then reduce to a simmer. This will take about twenty minutes. Drain and set aside. Transfer to a large bowl and mix with the rest of ingredients.

Scoop up some dough with a soup spoon; use a second spoon to scoop dough out of first spoon, smoothing and forming dough into an oval shape. Repeat until a football-like shape forms or like I did, use your hands.  Place little balls in a plate or baking sheet and repeat with remaining dough.

Pour oil into a large heavy skillet to a depth of 1/2-inch. Heat oil over medium - high heat. Working in batches, place fritters in oil and fry, turning occasionally, until cooked through and all sides are golden, 4–5 minutes. Using a slotted spoon, transfer fritters to paper towels to drain. 

Serve fritters warm with ají amarillo aioli or roasted red pepper mayonnaise alongside for dipping.  

Suggestions: Stuffed with mozarella cheese.