Ingredients
6 Servings
Aioli
1
2
2
1
1
Fritters
2
1
1
3
4
1
1
1
Preparation
-
Aioli
Step 1
Whisk mayonnaise, lime juice, 2 Tbsp. chile paste, parsley, and salt in a medium bowl. Season to taste with more chile paste, if desired. Cover and chill. DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.
-
Fritters
Step 2
Heat a dry medium saucepan over high heat. Add quinoa; cook, stirring constantly, until toasted and golden brown, about 5 minutes. Add 1 1/3 cups water; bring to a boil. Reduce to a simmer, cover, and cook until quinoa is tender and water is absorbed, 11–12 minutes. Remove from heat and let stand, covered, for 15 minutes. Uncover and let cool. Transfer to a large bowl.
Step 3
Add flour, cheese, and salt to quinoa; toss to coat. Season with pepper. Add scallions, parsley, egg, and egg yolk. Stir until a dough forms (mix gently to prevent quinoa from breaking apart).
Step 4
Scoop up some dough with a soup spoon; use a second spoon to scoop dough out of first spoon, smoothing and forming dough into an oval shape. Repeat until a football-like shape forms (in kitchen speak, what you’ve just made is called a quenelle). Alternatively, scoop out dough with a small ice cream scoop. Place quenelles on a large plate or baking sheet and repeat with remaining dough.
Step 5
Pour oil into a large heavy skillet to a depth of 1/2-inch. Heat oil over medium-high heat. Working in batches, place quenelles in oil and fry, turning occasionally, until cooked through and all sides are golden, 4–5 minutes. Using a slotted spoon, transfer fritters to paper towels to drain.
Step 6
Serve fritters warm with ají amarillo aioli alongside for dipping.
