I woke up this morning with an ambitious feeling to make something. One problem, I haven’t been to the grocery store in awhile, so I didn’t really have ingredients on hand to make complete recipes out of my cookbooks. What I did have, was plenty of leftovers. I had leftover quinoa from Monday night’s dinner. I had leftover goat cheese from the sun-dried tomato goat cheese tarts. I also had leftover scallions from the Jalapeno Chicken bites. The wheels started turning in my brain. Hmmm, what could I make? AHA! How about quinoa, goat cheese and scallion fritters!
I don’t have exact measurements, because I just threw everything into a bowl. One thing I didn’t do was add egg. The quinoa, when it is cooled gets very sticky and thick (especially if you over cook it like I did) and when I added the goat cheese it bound it together nicely. You do have to be careful turning the fritters in the pan, but once they are browned on all sides they become stable.
Quinoa, Goat Cheese, and Scallion Fritters, from my kitchen
2 cups cooked and cold quinoa
2 oz goat cheese
Freshly cracked pepper
Flour to coat
Vegetable oil, enough to coat the bottom of a pan about ½ -inch
Mix the quinoa, goat cheese, scallions, salt and pepper in a bowl. Add the oil to the pan and get it hot, about 350 degrees. Form the quinoa mixture into 1-inch balls and roll in the flour. When the oil is just right, the fritters will start sizzling, the instant they touch the oil. Lightly fry the fritters on all sides and drain on a paper towel. Sprinkle a little salt on them while they are still hot and enjoy!
“A” says, “Good with a 7 out of 10”
“I” says, “Good with a 6 out of 10”
“G” says, Good with an 8 out of 10 and I liked the crust. Plus they go really great with bologna”