Crunchy Avocado Stuffed Quinoa Fritters
Toasted Quinoa Fritters with cotija cheese, herbs and filled with avocado, served with a delicious Aji Amarillo Aioli.
Recipe Courtesy of The California Avocado Commission and the Too Hot Tamales
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Ingredients
- 2/3 C white or black quinoa rinsed and well drained
- 1 1/3 C water
- 1/4 C all purpose flour
- 1/4 C grated cotija cheese
- 3/4 tsp salt
- 4 green onions white and light green parts only, finely chopped
- 1/2 bunch parsley
- 1 egg
- 1 egg yolk
- 3/4 C canola or grape seed oil for frying
- 1 ripe fresh California avocado, seeded, peeled and cut into 1/2 to 3/4 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.
Top with Aji Amarillo Aioli - recipe to follow!
Servings: 24 fritters