Quinoa Fritters

Quinoa Fritters

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  • Prep Time


  • Total Time


  • Servings



  • cup quinoa

  • 1⅓

    cups water

  • ¼

    cup all purpose flour

  • ¼

    cup grated cotija cheese

  • ¾

    teaspoon salt

  • 4

    scallions, white and light green parts, finely chopped

  • ½

    bunch Italian parsley leaves, chopped

  • 1


  • 1

    egg yolk

  • ¾

    cup vegetable oil

  • lemon wedges for garnish

  • Red salsa for serving


Wash the quinoa and drain well. Place a small dry saucepan over high heat. Add the quinoa and toast, shaking and stirring constantly with a wooden spoon to prevent scorching, about 5 minutes. Transfer to a large saucepan and add the water. Bring to a boil, reduce to a simmer and cook, covered, until the water is absorbed, about 10 minutes. Set aside to cool. In a large bowl, combine the quinoa, flour, cheese, salt and a pinch of freshly ground black pepper. Add the scallions, parsley, egg and egg yolk. Blend thoroughly with a mixing spoon until the mixture has the consistency of a soft dough. Heat the oil in a large skillet over medium heat. Using two soup spoons, press the batter into egg-shaped ovals and gently slide into the hot oil. Fry until the bottoms are golden and brown, less than a minute. Turn and fry the second side until golden, less than 1 minute. Drain on paper towels and serve warm with lemon wedges and red salsa.


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