photo courtesy of the California Avocado Commission
This recipe actually requires a moment of silence.
These fritters are that good. Ridiculously, insanely, deliciously, marvelously, wonderfully yummy
These were one of the first treats served Friday night at the Food Workshop hosted by the California Avocado Commission at EVO.
In case y’all aren’t aware, Friday night was the night of the power failure.
Also known as the night of no tech and a whole lot of amazing conversations, glow sticks, glow stick dancing and fun.
On Friday night, we who were lucky enough to RSVP quickly enough, braved the power outage and rode the Gondola up the mountain to The Lookout Cabin (some of us got stuck for a bit when the generators flickered out.. ADVENTURE… y’all!
Power failure? No big deal.. the ‘show’ must go on.
When those fritters were served with the Aji Amarillo Aioli.. there were sharp intakes of breath, silence and moans of enjoyment.
It would never have occurred to me to use quinoa to create anything like this, I’m so inspired after this workshop to play around more with avocados and different ingredients to create unusual and delicious, yet simple dishes.
These Crunchy Avocado Stuffed Quinoa Fritters were created for the California Avocado Commission by Top Chef Masters Chefs Mary Sue Milliken and Susan Feniger
I posted an instagram pic of my plate after I’d eaten one fritter, with the title:
Holy sweet mother of tonguegasms @ca_avocados. Avocado quinoa fritters at #evoconf
The response was huge.
Thankfully, the California Avocado Commission is extremely generous and shared all the recipes from that night with us, and in turn I’m sharing them with y’all.
Food this good, should be shared.
- ⅔ C white or black quinoa, rinsed and well drained
- 1⅓ C water
- ¼ C all purpose flour
- ¼ C grated cotija cheese
- ¾ tsp salt
- 4 green onions, white and light green parts only, finely chopped
- ½ bunch parsley
- 1 egg
- 1 egg yolk
- ¾ C canola or grape seed oil, for frying
- 1 ripe, fresh California avocado, seeded, peeled and cut into ½ to ¾ inch dice
- salt, to taste
- ground black pepper, to taste
- Place a small, dry saucepan over heat. Add quinoa and toast for roughly 5 minutes, shaking and stirring constantly so the quinoa doesn't scorch. 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 the dough 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 your hands, shape the quinoa into fritters about the size of a walnut (in shell) around a center made of avocado.
- Working in batches, gently slide the fritters into the hot oil. Fry until golden brown, about 3 to 4 minutes, turning as necessary. Drain on paper towels and serve warm.
- 1 C mayonnaise
- 1 medium lime, juiced
- ½ tsp salt
- 2 Tbsp. [aji amarillo chile paste|Aji Amarillo Chile Paste
- 1 Tbsp finely chopped Parsley
- 1 Tbsp. finely chopped parsley
- Combine ingredients into a small bowl. Taste and adjust seasoning as necessary. Refrigerate until ready to use.