Monday, November 17, 2014
crunchy avocado stuffed fritters
INGREDIENTS
- ⅔ C white or black quinoa, rinsed and well drained
- 1⅓ C water
- ¼ C all purpose flour
- ¼ C grated cotija cheese
- ¾ tsp salt
- 4 green onions, white and light green parts only, finely chopped
- ½ bunch parsley
- 1 egg
- 1 egg yolk
- ¾ C canola or grape seed oil, for frying
- 1 ripe, fresh California avocado, seeded, peeled and cut into ½ to ¾ inch dice
- salt, to taste
- ground black pepper, to taste
INSTRUCTIONS
- Place a small, dry saucepan over heat. Add quinoa and toast for roughly 5 minutes, shaking and stirring constantly so the quinoa doesn't scorch. Transfer to a large saucepan and add water. Bring to a boil, reduce to a simmer and cook, covered, until water is absorbed, about 10 minutes. Set aside to cool.
- In a large bowl, combine cooked quinoa, flour, cheese and salt. Add onions, parsley, egg and yolk. Stir thoroughly with a spoon until the mixture has the consistency of soft dough. Chill the dough for 30 minutes
- Heat oil in a large skillet over medium heat.
- In a small mixing bowl, season avocado with salt and pepper to taste and toss gently to coat.
- Using your hands, shape the quinoa into fritters about the size of a walnut (in shell) around a center made of avocado.
- Working in batches, gently slide the fritters into the hot oil. Fry until golden brown, about 3 to 4 minutes, turning as necessary. Drain on paper towels and serve warm.
# posted by Chelsea @ 1:57 PM 
