Crunchy California Avocado Fritters
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 8
Ingredients
  • ⅔ cup white or black quinoa, rinsed and well drained
  • 1⅓ 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 in ½-3/4 inch dice
  • Salt to taste
  • Ground black pepper, to taste
  • 1 cup Aji Amarillo Aioli (see make-ahead recipe below)
Instructions
  1. 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.
  2. 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.
  3. Heat oil in a large skillet over medium heat.
  4. In a small mixing bowl, season avocado with salt and pepper to taste and toss gently to coat.
  5. Using hands, create round fritters about the size of a walnut shell with a piece of avocado in the center of each fritter.
  6. 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.
Notes
If cotija cheese is not available, parmesan cheese can be substituted Yields about 24 fritters
Recipe by StreamingGourmet at https://blog.streaminggourmet.com/2012/04/17/crunchy-california-avocado-fritters/