Quinoa Fritters with Avocado and Tomatillo Dipping Sauce - Digest - Los Angeles magazine
 
 

Quinoa Fritters with Avocado and Tomatillo Dipping Sauce

Susan Feniger of STREET shares her recipe from the 2012 Food Lovers Guide

quinoa fritters

We asked three chefs to incorporate an ingredient from this month's "Food Lovers Guide: An Encyclopedia of Good Taste" into a delicious signature recipe. Here, Susan Feniger of STREET restaurant makes cooked quinoa (a supergrain!) into crunchy fritters.

Serves 6

Ingredients:

2/3 cup white or black quinoa, rinsed and well drained (if necessary)
1 1/3 cups water
1/4 cup all-purpose flour
1/4 cup grated cotija or feta cheese
3/4 teaspoon salt
Freshly ground black pepper, to taste
4 green onions, white and light green parts only, finely chopped
1/2 bunch Italian parsley, chopped
1 egg
1 egg yolk
3/4 cup canola or grape seed oil, for frying
Avocado Tomatillo Dipping Sauce (see recipe below), for serving

Directions:
Place a small, dry saucepan over high heat.  Add quinoa and toast for about 5 minutes, shaking and stirring constantly to prevent scorching.  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.

Heat oil in a large skillet over medium heat.  Using two soup spoons, press batter into egg-shaped ovals and gently slide into the hot oil or use a small ice cream scoop.  Fry until the bottoms are golden and brown, less than a minute.  Turn and fry the second side until golden, less than a minute.  Drain on paper towels and serve warm, topped with Avocado Tomatillo Dipping Sauce.

Avocado Tomatillo Dipping Sauce

Ingredients:
1 pound tomatillos, husked, washed, and cut into quarters (about 8 to 10 tomatillos)
2 to 4 large jalapeno chiles, stemmed, seeded if desired, and roughly chopped
1/2 cup freshly squeezed orange juice
3 to 4 scallions, white and light green portions only, chopped
1 large bunch cilantro, chopped
2 teaspoons salt
2 medium avocados, halved, seeded, and peeled
Honey

Directions:
Place the tomatillos, jalapenos, and orange juice in a blender.  Puree just until chunky.  Add remaining ingredients and puree about 2 minutes more, or until smooth.

Copyright © 2012, Mary Sue Milliken and Susan Feniger, www.bordergrill.com.

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