Crunchy California Avocado Fritters

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Nutritional Highlights (per serving)

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46 g
Total Fat
2 g
Dietary Fiber
4 g
12 g
Total Carbs
 Crunchy California Avocado Fritters

Serve up an appetizing twist with these California Avocado-stuffed fritters topped with an Aji Amarillo Aioli.


Serves: 8
2/3  cup  white or black quinoa, rinsed and well drained (if necessary)
1 1/3  cups  water
1/4  cup  all-purpose flour
1/4  cup  grated Cotija cheese
3/4  tsp.  salt
  green onions, white and light green parts only, finely chopped
1/2  bunch  Italian parsley
  egg yolk
3/4  cup  canola or grape seed oil, for frying
  ripe, fresh California Avocado, seeded, peeled and cut into 1/2- to 3/4-inch dice
  As needed  Salt, to taste
  As needed  Ground black pepper to taste
cup  Aji Amarillo Aioli (see make-ahead recipe below), for serving
    Aji Amarillo Aioli
cup  mayonnaise
  lime, juiced
1/2  tsp.  salt
Tbsp.  aji amarillo chile paste
Tbsp.  finely chopped Italian parsley

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Place a small, dry saucepan over high heat. Add quinoa and toast for about 5 minutes, shaking and stirring constantly to prevent scorching. 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.
  2. 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 for 30 minutes.
  3. Heat oil in a large skillet over medium heat.
  4. In a small mixing bowl, season avocado with salt and pepper to taste and toss gently to coat.
  5. Using hands, create round fritters about the size of a walnut shell with a piece of avocado in the center of each fritter.
  6. Working in batches, gently slide fritters into the hot oil. Fry until golden brown, about 3 to 4 minutes, turning as necessary. Drain on paper towels and serve warm, topped with Aji Amarillo Aioli.

Aja Amarillo Aioli

  1. Combine ingredients in small bowl. Taste and adjust seasoning as necessary. Refrigerate until ready to use.

Yields: About 24 fritters

Note: If cotija cheese is not available, parmesan cheese can be substituted

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2012, Mary Sue Milliken and Susan Feniger,

Calories 480
Total Fat 46 g
Trans Fat 0 g
Saturated Fat 6 g
Unsaturated Fat 15 g
Polyunsaturated Fat 7 mg
Dietary Fiber 2 g
Protein 4 g
Total Carbs 12 g
Cholesterol 60 mg
Sodium 600 mg
Potassium 0 mg
Total Sugar 0 g

Vitamin A 732 IU; Vitamin C 12 mg; Calcium 41 mg; Iron 1.5 mg; Vitamin D 10 IU; Folate 57 mcg; Omega 3 Fatty Acid 1.3 g

% Daily Value*: Total Fat 71%; Vitamin A 15%; Vitamin C 20%; Calcium 4%; Iron 8%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

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