Recipe from California Milk Advisory Board (realcaliforniamilk.com); courtesy of Mary Sue Milliken and Susan Feniger, Border Grill, Santa Monica, Calif.
The Fritters:
Makes 18 cups of fritter dough
6 c. white or black quinoa, rinsed and drained well
12 c. water
2 ¼ c. all-purpose flour
3 ¾ c. grated Real California Cotija cheese, divided
2 ½ T. salt
Freshly ground black pepper
3 c. finely chopped green onions, white and light green parts only
2 c. chopped flat-leaf parsley
9 eggs
9 egg yolks
Grapeseed or canola oil for frying
6 c. pico de gallo salsa
Aji Amarillo Aioli (recipe follows)
In a dry sauté pan over high heat, toast quinoa for about 5 minutes, shaking and stirring constantly to prevent scorching. Transfer to a large saucepan and add water. Bring to a boil, reduce to a simmer and cook, covered, about 10 minutes or until water is absorbed. Cool. In a large bowl, combine quinoa, flour, 2 ¼ cups cheese, salt and pepper. Add onions, parsley, eggs and yolks. Stir thoroughly with a spoon until mixture has the consistency of soft dough. Refrigerate, covered.
The Ajo Amarillo Aioli:
Makes 1 ½ cups
1 ½ c. mayonnaise
3 T. freshly squeezed lime juice
1 ½ T. finely chopped flat-leaf parsley
¾ t. salt
3 - 4 T. aji amarillo chile paste
Whisk together mayonnaise, lime juice, parsley and salt. Add chile paste to taste.
To make each serving, to order: Heat ½-inch oil in a sauté pan over medium heat. Using two soup spoons, press ¼ cup batter into an egg-shaped fritter and gently slide into the hot oil (or use a small ice cream scoop). Repeat to make a total of 3 fritters. Fry for about 1 minute or until bottoms are golden brown. Turn and fry for about 1 minute on the second side or until golden brown. Drain on paper towels. Arrange fritters on a plate and top each with 1 teaspoon aji amarillo aioli. Sprinkle with 1 tablespoon cheese and serve ¼ cup salsa alongside.