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BOCADOS DE QUINUA (Quinoa Fritters)
Yield: Makes about 36 fritters
Source: "The South American Table" by Maria Baez Kijac
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=184
INGREDIENTS
- 1 tablespoon canola oil
- 1/2 teaspoon sweet paprika
- 1/4 cup minced scallions (white part and 1 inch of the green)
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced fresh cilantro leaves
- 1 cup cooked quinoa
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- Pinch cayenne pepper
- 1/4 cup freshly grated Parmesan cheese
- 2 large eggs, lightly beaten
- Peanut oil for frying
DIRECTIONS
In a small skillet, heat the canola oil over medium heat. Add the
paprika and scallions and cook for a couple of minutes, stirring.
Remove from the heat, add the parsley and cilantro, and mix in the
quinoa. Transfer to a bowl and add the flour, salt, white pepper,
cayenne, Parmesan, and eggs and mix well.
In an electric skillet, heat 1 inch of the peanut oil to 350 degrees
F. Drop heaping teaspoonfuls of the quinoa mixture into the hot oil,
being careful not to crowd the fritters, and fry on both sides until
golden. Using a slotted spoon, transfer to paper towels to drain. Keep
warm in a low oven while frying the rest. Serve hot.
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