Serve up an appetizing twist with these California Avocado-stuffed fritters topped with an Aji Amarillo Aioli.
Crunchy California Avocado Fritters
Nutritional Highlights (per serving)
|2/3||cup||white or black quinoa, rinsed and well drained (if necessary)|
|1/4||cup||grated Cotija cheese|
|4||green onions, white and light green parts only, finely chopped|
|3/4||cup||canola or grape seed oil, for frying|
|1||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|
|1||cup||Aji Amarillo Aioli (see make-ahead recipe below), for serving|
|Aji Amarillo Aioli|
|2||Tbsp.||aji amarillo chile paste|
|1||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
- 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.
- 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.
- 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 hands, create round fritters about the size of a walnut shell with a piece of avocado in the center of each fritter.
- 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
- 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, www.bordergrill.com.
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%