Crunchy California Avocado Quinoa Fritters

Crunchy California Avocado Quinoa Fritters

Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission. (Copyright © 2012, Mary Sue Milliken and Susan Feniger, www.bordergrill.com.)

Prep time: 1 hour (including 30 minutes for chill time)
Cook time: 20 minutes
Total time: 1 hour, 20 minutes

Yield: 8 servings; about 24 fritters

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 cheese (or parmesan)
3/4 tsp. salt
4 green onions, white and light green parts only, finely chopped
1/2 bunch Italian parsley
1 egg
1 egg yolk
3/4 cup canola or grape seed oil, for frying
1 large, 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

Preparation

  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.

Aji Amarillo Aioli

Ingredients
1 cup mayonnaise
1 lime, juiced
1/2 tsp. salt
2 Tbsp. aji amarillo chile paste
1 Tbsp. finely chopped Italian parsley

Preparation

  1. Combine ingredients in small bowl. Taste and adjust seasoning as necessary. Refrigerate until ready to use.