Have you tried to get your family to eat quinoa, and failed? These little fried nuggets just might change their minds! Goat cheese adds a tangy creaminess, scallions provide a touch of crunch and frying simply adds a whole lot of greatness to these healthy treats. Perfect for after school lunches, before dinner snacks or healthy appetizer option!
- 2/3 cup quinoa, rinsed and drained
- ¼ cup all-purpose flour
- ¼ - ½ cup goat cheese, depending on how “cheesy” you want your fritters
- salt and pepper to taste
- 4 scallions, white and pale-green parts only, minced (about 1/3 cup)
- 1 large egg
- 1 large egg yolk
- Vegetable or grapeseed oil (for frying)
Prepare the quinoa: In a medium saucepan, over high heat, add the quinoa. You want the pan to be hot enough so the quinoa sizzles a bit when added. Stir constantly, so the quinoa doesn’t burn. When the quinoa is a golden brown (should take about 5 minutes), add 1 1/3 cups of water and bring to a boil. Reduce to a simmer, cover and cook until quinoa is tender and puffed up and water is completely absorbed. This should take about 10-12 minutes.
Remove from heat and let it stand, undisturbed, with the cover still on, for 15 minutes. Uncover and let the quinoa cool before transferring it to a large bowl. You can prepare the quinoa early in the day, cover the bowl with plastic wrap and keep in the refrigerator. Bring to room temperature before continuing on with the rest of the steps. If the quinoa is too cold, it will be to stiff to properly incorporate the rest of the ingredients.
Prepare the quinoa fritters: Add the flour, cheese, salt and pepper to the quinoa, toss to coat. Mix in the scallions, parsley, egg and egg yolk. With a spatula, mix very gently (you don’t want to squish the quinoa!) until dough forms.
Using a small ice cream scoop, or a spoon, scoop up the dough and place on a parchment lined baking sheet. Repeat with the remaining dough.
In a large heavy skillet, add the oil to a depth of ½ inch. Heat over medium-high heat. You know the oil is the perfect temperature when it sizzles when you sprinkle with a little bit of water. You don’t want the oil to be smoking! Working in batches, add 3-5 fritters to the oil. You don’t want to overcrowd your pan because doing that will bring the temperature of the oil down and you won’t get crisp fritters. No one likes a soggy fritter!
Cook the fritters, turning occasionally, until they’re golden brown on all sides, about 4-5 minutes.
Using a slotted spoon, transfer the finished fritters to a paper towel covered plate. The paper towels will absorb the excess oil.
Adapted from a recipe by Mary Sue Milliken