Thursday, April 19, 2018

Quinoa, carrot and mozzarella fritters

Quinoa, carrot and mozzarella fritters / Bolinhos de quinoa, cenoura e mozarela

It took me a while to get on the quinoa bandwagon (I don’t really know why), but after I did I started making fritters with it quite often: with a salad they become a delicious and light lunch or dinner.

Here I have combined quinoa with other tasty ingredients such as carrots, mozzarella and olives – their saltiness goes really well with the sweetness of the carrots and the mozzarella. However, if you like intense flavors (I do), the mozzarella can be replaced with a stronger cheese.

Quinoa, carrot and mozzarella fritters
own recipe

1 small carrot, coarsely grated
150g cooked quinoa, drained and cooled
2 tablespoons finely grated parmesan
1 spring onion, sliced
2 tablespoons chopped fresh parsley leaves
1 tablespoon fresh thyme leaves
2 tablespoons chopped green olives
2 tablespoons all purpose flour
60g fresn mozzarella, finely chopped
2 large eggs
salt and freshly ground black pepper
canola oil, for frying

Place the carrot in a clean kitchen towel and squeeze to remove excess liquid. Transfer carrot to a large bowl and add the quinoa, parmesan, spring onion, parsley, thyme, olives, flour, mozzarella and eggs. Season with salt and pepper and stir until well combined.

Heat about ½ teaspoon oil in a large nonstick frying pan over medium heat. Pour about 2 tablespoons of batter per fritter and flatten with the back of a spoon, shaping the edges quickly to form a rough circle. Don’t overfill the frying pan. Cook for 2-3 minutes, then flip and cook until golden.

Serve immediately.

Makes about 10


Charlotte said...

These look really good. I am way into fritters of late. What is the dipping sauce? Thanks.

Kristina said...

Thanks for recept :)

Patricia Scarpin said...

Hi Charlotte - it is yogurt mixed with sriracha. :)

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