See Also: Cooking Club · Side Dishes · Vegetable Dishes
Fritters
From Dorothy McNett's recipes at www.dorothymcnett.com. Make a great tossed green salad and serve these on the side for a great summertime meal.
1 cup quinoa (any color, or a combination)
2 cups water or use herb stock
2 eggs
2 small zucchini, or yellow crookneck squash
3-4 cloves garlic
1/2 cup cannellini beans, drained
2-3 fresh basil leaves, or 1/2 teaspoon dried
1/2 cup freshly grated Parmigiano-reggiano cheese
1/2 cup Panko, or other bread crumbs
1/4 - 1/2 teaspoon sea salt
1/4 teaspoon freshly grated pepper, or as desired
grapeseed or olive oil, for frying
In glass or ceramic batter bowl combine the quinoa and water or stock. Cover with a glass plate or lid (no plastic!). Cook in microwave 5 minutes and then reduce to half power (power level 5) and cook 10 minutes or until quinoa is cooked and liquid has been absorbed. Or, cook in saucepan at a simmer for about 15-18 minutes. In meantime, whisk the eggs in a large bowl. Grate the squash and dice the garlic and add to the eggs along with the beans, basil, cheese, bread crumbs, salt and pepper. Heat a heavy bottomed skillet or saute pan with enough oil to be about 1/8 inch in depth. Shape the mixture into small pancake like pieces and fry 3-4 at a time for 1-2 minutes per side or until crisp and slightly browned, etc.
Remove to a serving platter and continue with the rest. Or, simply scramble up everything and saute. Serve as stir-fried fritters!
Recipe created 2015-06-15.
