- Special Savings
- Active Time 25m
- Total Time 35m
Makes about 18
It is worth the trouble to go to the health food store for organic quinoa since the flavor is so much better and less bitter. These savory fritters can be shaped and stored in the freezer until frying time and then served at room temperature. Romesco sauce or your favorite tomato salsa are delicious with these full-flavored bites.
- 2/3 cup quinoa, rinsed, well-drained
- 1 1/3 cups water
- 1/4 cup all-purpose flour
- 1/4 cup grated Cotija cheese
- 3/4 teaspoon salt
- Pinch freshly ground black pepper
- 4 green onions (white and pale green parts only), finely chopped
- 1/2 bunch Italian parsley leaves, chopped
- 1 large egg
- 1 large egg yolk
- 3/4 cup vegetable oil
- Lemon wedges
- Red Salsa (see recipe)
Companion recipe: Red Salsa
Heat heavy large dry saucepan over high heat. Add quinoa and cook, shaking and stirring constantly with a wooden spoon to prevent scorching until quinoa is toasted, about 5 minutes. Add 1 1/3 cups water. Bring to boil. Cover and simmer gently until water is absorbed, about 10 minutes. Cool.
Gently mix cooled quinoa, flour, cheese, salt and pepper in large bowl. Add green onions, parsley, egg and egg yolk. Blend thoroughly with a wooden spoon until mixture has consistency of soft dough.
Heat oil in heavy large nonstick skillet over medium heat. Using two soup spoons, press quinoa batter into egg-shaped ovals and gently slide into hot oil. Fry until bottoms are golden and brown, about 45 seconds per side. Drain on paper towels.
Serve fritters warm with lemon wedges and red salsa.
Copyright 2000, Susan Feniger and Mary Sue Milliken, all rights reserved.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
381 calories; 32g total fat; 77mg cholesterol; 374mg sodium; 19g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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