Border Grill Recipes: Crunchy California Avocado Fritters
First Published: May 3, 2012 11:50 AM EDT Credit:
LOS ANGELES, Calif. -- 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)
Yields: About 24 fritters
Prep time: 1 hour (including 30 minutes for chill time)
Cook time: 20 minutes
Total time: 1 hour, 20 minutes
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 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
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
1 cup mayonnaise
1 lime, juiced
1/2 tsp. salt
2 Tbsp. aji amarillo chile paste
1 Tbsp. finely chopped Italian parsley
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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