I first made these a couple of weeks ago and they were such a hit that my husband asked for them again on Monday. On Monday I bake cookies so I asked if he was sure, he said yes. Quinoa and cheese instead of cookies? Whatever you say, honey!
These Goat Cheese Fritters are easy to make. Add your favorite herbs or spices to take ownership of these delicious little babies! You can top a green salad with these beauties or serve them as
Goat Cheese Fritters
- ½ cup of
quinoa,rinsed well (I used tri-color)
- 1 cup of water
- salt to taste
- 6 tablespoons goat cheese (any variety)
- A small
amountof your favorite herbs and/or spices
- 3 tablespoons olive oil, more if needed
- Combine the quinoa, water, and salt in a pot and bring to a boil.
- Reduce to simmer, cover and let cook for about 15 minutes, until all the water is absorbed.
- Remove the lid and fluff with a fork.
- Let it sit for a few minutes to be sure the quinoa is dry.
- Add the goat cheese and stir until melted. At this time you can add your favorite finely minced herbs and spices. I used sriracha and finely minced cilantro in one batch and Herbes de Provence and minced thyme to another.
- Let your mixture sit for about 10 minutes so that it can completely cool and set.
- Form your mixture into small patties.
- In a non-stick pan, add olive oil to about 1/8″ and warm olive oil over medium heat.
- Add the patties and fry for about another 4 to 5 minutes or until you have achieved a golden brown crust.
- Carefully turn and fry for another three minutes or so.
- Place cooked fritters on a paper towel to dry.
Forget about any cookies and ENJOY!
Karen Sagaspe is a Rhode Island native who enjoys food, wine, entertaining and travel. Cooking for friends and family is one of her favorite things to do. She has traveled extensively, lived in Florida, Paris, France and Cape Town, South Africa. When she isn’t in the kitchen, Karen is probably reading a book surrounded by her two Shih Tzu.