- ⅔ cup white or black quinoa, rinsed and well drained (if necessary)
- 1 ⅓ cups water
- ¼ cup all-purpose flour
- ¼ cup grated cotija cheese
- ¾ tsp. salt
- 4 green onions, white and light green parts only, finely chopped
- ½ bunch Italian parsley
- 1 egg
- 1 egg yolk
- ¾ cup 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
- 1 cup Aji Amarillo Aioli (see make-ahead recipe below), for serving
Aji Amarillo Aioli
- 1 cup mayonnaise
- 1 lime, juiced
- ½ tsp. salt
- 2 Tbsp. aji amarillo chile paste
- 1 Tbsp. finely chopped Italian parsley
- 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. Chill 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 hands, create round fritters about the size of a walnut shell with a piece of avocado in the center of each fritter.
- Working in batches, gently slide fritters into the hot oil. Fry until golden brown, about 3 to 4 minutes, turning as necessary. Drain on paper towels and serve warm, topped with Aji Amarillo Aioli.
Aja Amarillo Aioli
- Combine ingredients in small bowl. Taste and adjust seasoning as necessary. Refrigerate until ready to use.
Yields: About 24 fritters
Note: If cotija cheese is not available, parmesan cheese can be substituted
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright © 2012, Mary Sue Milliken and Susan Feniger, www.bordergrill.com.
Nutrition Information per Serving
Calories 480; Total Fat 46 g (Sat 6 g, Trans 0 g, Poly 7 g, Mono 15 g); Cholesterol 60 mg; Sodium 600 mg; Total Carbohydrates 12 g; Dietary Fiber 2 g; Protein 4 g; Vitamin A 732 IU; Vitamin C 12 mg; Calcium 41 mg; Iron 1.5 mg; Vitamin D 10 IU; Folate 57 mcg; Omega 3 Fatty Acid 1.3 g
% Daily Value*: Total Fat 71%; Vitamin A 15%; Vitamin C 20%; Calcium 4%; Iron 8%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
I made these little fritters for my family last night and they were a HIT! I'll be making them for a party this weekend!
Submitted By: Leslie - Oct 30, 2012
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