Watercress & Quinoa Fritters

INGREDIENTS
Quinoa Fritters
  • 2 cups quinoa
  • 1 serrano chile
  • 1 ½ cup crumbled feta
  • ½ white onion, finely chopped
  • 1 ½ cup chopped watercress
  • Salt
  • 1 egg
  • 4 cups canola oil for frying
Buttermilk Dressing
  • 1 cup buttermilk
  • 1 cup plain greek yogurt
  • 1 lemon zested and juiced
  • 2 Tbsp honey
DIRECTIONS

Fritters

  1. Wash the quinoa in cool water a few times until the water runs clear. Next place in a medium pot with ample, lightly salted water. Boil for 10 min or so, until all of the grains are fully cooked. They can be slightly overcooked. Drain well and reserve.
  2. Lightly saute the onion and serrano chile until translucent. Remove from the pan and reserve.
  3. Mix the quinoa, onion and serrano, crumbled feta, and chopped watercress in a bowl. Season with 1 tbsp of salt. Incorporate the egg and let the mixture sit for 30 minutes in the refrigerator.
  4. Take the mixture and ball into 1 oz pieces making sure to pack them tightly. Place on a tray and reserve.
  5. Heat the oil in a pot or fryer until it reaches 350 degrees. Gently place the fritters in the oil and fry for 3-4 minutes or until golden brown. Remove with a slotted spoon and season with salt.

Buttermilk dressing

  1. In a medium bowl, whisk the yogurt, buttermilk, honey, and lemon together until smooth.
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