Quinoa Fritters Food
QUINOA FRITTERS
I created this recipe when I was on a highly restricted diet for 5 months, but I loved it so much that I adapted it a little and it's now a staple for us. It goes especially well with soup. They are also really good dipped in pretty much any kind of mustard, and my little one year old boy loves them. Feel free to experiment with any kind of rice you have on hand for this. I've used 11 different types of rice for it, and each time it was wonderful. It's a simple side dish, and sure to please anyone that comes through my door for a snack or a meal.
Provided by BakerBaker
Categories Rice
Time 1h
Yield 36 fritters, 6 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients except oil in bowl.
- Let mixture sit while you warm the pan to medium high. You don't want the oil to smoke.
- Put oil in pan and heat.
- Drop batter mixture (it should be quite thick and chunky) by teaspoonfuls in to the pan.
- Flatten each fritter slightly with a fork.
- Fry each side until golden brown.
- Blot excess oil on paper towel.
- Serve
- Note: These re-heat really well.
Nutrition Facts : Calories 301, Fat 10.8, SaturatedFat 5.1, Cholesterol 143.8, Sodium 592.4, Carbohydrate 36.7, Fiber 2.8, Sugar 1.8, Protein 13.8
ZUCCHINI QUINOA CAKES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 18 cakes
Number Of Ingredients 20
Steps:
- For the zucchini quinoa cakes: In a small saucepot, bring 1/2 cup water to a boil. Add the quinoa and reduce the heat to a simmer. Cover and cook until all the water is absorbed and the quinoa is cooked, 10 to 12 minutes. Spread onto a baking sheet to cool, about 10 minutes.
- Meanwhile, grate the zucchini and squash. Transfer to a kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, mix together the cooled quinoa, grated zucchini and squash, chives, dill, mustard, garlic and lemon zest. Add the flour, cornstarch, salt, pepper and eggs and mix together well.
- Heat the olive oil in a large cast-iron skillet until hot. Spoon nine 2 tablespoon-size scoops of the batter into the skillet and flatten slightly. Cook until golden on the bottom, 1 1/2 to 2 minutes. Flip and cook for an additional 1 1/2 to 2 minutes on the other side. Remove to a baking sheet. Repeat with the remaining batter.
- For the herbed yogurt: Mix together the yogurt, dill, parsley, salt, pepper and lemon zest in a medium bowl.
- Transfer the cakes to a platter, top with a dollop of the herbed yogurt and garnish with a sprig of dill.
- To make the cakes in advance: Place the cakes on a baking sheet and keep warm in the oven at 170 degrees F for 20 to 30 minutes before serving.
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