Thursday, November 29, 2012

Easy quinoa fritters {gluten-free}

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I was not planning to make quinoa fritters for dinner. They were sort of an accident.

You see, yesterday I cooked quinoa for the first time. I know, I know - you think I'm nuts. Quinoa is one of the most fashionable grains of the 21st century. So sue me - I had a few bad quinoa experiences and was convinced I didn't like it.

But when I saw organic quinoa at Costco, I thought I'd give it one more try. And I'm glad I did. Because, in fact, I do like quinoa. I especially like the quinoa salad I made yesterday, where I dressed the warm quinoa with mustard, lemon juice and olive oil, and then added green onions, pomegranate arils, feta cheese and chopped toasted pecans. (Recipe coming soon, I promise.)

So the accidental fritters? Well, I made too much quinoa and needed to find another quinoa outlet. I decided to mix the quinoa with eggs, green onions, diced red bell peppers, and a bit of cheese and fry them in patties - very similar to the leftover rice pancakes I make from time to time.

I made these quinoa fritters for dinner tonight and my boys just inhaled them. I was hoping to have a few pancakes left over to pack in their lunches tomorrow. Not so much. They are really, really good. The quinoa gets very crispy and crunchy, and the overall texture of the pancakes stays very light. I highly recommend them.

One of my Facebook friends suggests that these quinoa fritters would work well for Hanukkah when you get sick of potato latkes (if that's even possible). And, by the way, these fritters are absolutely gluten-free.

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Easy quinoa fritters
Mix leftover cooked quinoa with eggs, vegetables and a bit of cheese and fry the mixture in olive oil, and you've got quinoa fritters - an excellent gluten-free side dish your family will love.
  • 2 cups cooked quinoa
  • 2 eggs eggs
  • 3-4 green onions, chopped
  • 1/2 red bell pepper, finely chopped
  • 1/2 cup mozzarella or Monterey jack cheese, shredded
  • 1/4 cup grated Parmesan or Grana Padano cheese
  • 1/4 teaspoon salt
  • 4 Tablespoons olive oil, or more as needed for frying
Mix the quinoa, eggs, green onions, bell pepper, and both cheeses in a large bowl until the mixture is thoroughly combined.Heat a large nonstick or cast-iron skillet over medium-high heat.Add 1 Tablespoon of olive oil to the pan and swirl to coat. Drop heaping tablespoons of the quinoa mixture into the hot pan; leave space between the fritters. Fry until golden brown, about 2 minutes on each side. Drain on a rack set over a sheet pan or on a plate lined with paper towels. Cook the rest of the fritters in batches, keeping the finished fritters warm in a low oven (200 degrees) if desired. Serve hot.
Prep time: Cook time: Total time: Yield: about 12 fritters


team ecoSycle said...

such a simple and yummy recipe!! totally works for me as its gluten free too.

Sippity Sup said...

I think that's exactly how fritters were invented generally. GREG

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