Border Grill Recipes: Crunchy California Avocado Fritters

Chefs Susan Feniger and Mary Sue Milliken — aka the Too Hot Tamales — from the Border Grill restraurant and food truck stop by Access Hollywood Live with some tasty recipes perfect to spice up your Cinco de Mayo fiesta, with a little help from the folks at the California Avocado Commission!

Crunchy California Avocado Fritters

(Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission)

Serves: 8

Yields: About 24 fritters

Prep time: 1 hour (including 30 minutes for chill time)

Cook time: 20 minutes

Total time: 1 hour, 20 minutes

Ingredients:

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

4 green onions, white and light green parts only, finely chopped

1/2 bunch Italian parsley

1 egg

1 egg yolk

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

Salt, to taste

Ground black pepper, to taste

1 cup Aji Amarillo Aioli (see make-ahead recipe below), for serving

Instructions:

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.

Aji Amarillo Aioli

Ingredients:

1 cup mayonnaise

1 lime, juiced

1/2 tsp. salt

2 Tbsp. aji amarillo chile paste

1 Tbsp. finely chopped Italian parsley

Instructions:

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

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

Nutrition Information Per Serving: Calories 480; Total Fat 46 g (Sat 6 g, Trans 0 g, Poly 7 g, Mono 15 g); Cholesterol 60 mg; Sodium 600 mg; Total Carbohydrates 12 g; Dietary Fiber 2 g; Protein 4 g

*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)

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