These crispy quinoa fritters are packed with flavorful feta and aromatics. Serve them with a dollop of our housemade garlic yogurt and a generous side of spinach for an unexpected way to use the ancient grain.
Contains: milk, eggs.
What You Get
Pre-washed baby spinach
What You'll Need
Salt and freshly ground pepper
Vegetable or neutral oil
Chile flakes (optional)
Chop 4 scallions and 2 cloves of garlic for the fritters. Peel and chop 4 additional cloves of garlic for the spinach and set aside. Chop 1 cup of the parsley leaves. Cut the lemon into wedges for serving.
In a large bowl, beat 2 eggs. Add the cooked quinoa, half of the feta, the scallions, 2 cloves of chopped garlic, and the parsley. Sprinkle with ¼ cup flour, season with 1 teaspoon salt and a generous grind of pepper, and mix to combine. Scoop out mounds of about ¼ cup and gently shape the mixture into 12 fritters.
In a large cast-iron skillet or sauté pan over medium-high heat, pour in vegetable oil to about ¼-inch deep. When the oil shimmers, working in batches if necessary, add the fritters and fry until golden brown and crispy, 3 minutes per side. Transfer to a plate lined with paper towels and sprinkle lightly with salt.
Wipe out the pan and warm 1 tablespoon of olive oil over medium-high heatl. Add the reserved garlic and a pinch of chile flakes, if you want a little heat, and stir until fragrant, 30 seconds. Add 1 lb spinach (2 bags), a few handfuls at a time, and stir until just wilted, 1 minute. Season with salt and pepper.
Transfer the fritters to the plates, with the spinach on the side, and dollop with the garlic yogurt. Serve warm, with the lemon wedges for squeezing.