Thursday, October 3
1201 Story Avenue
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Butternut Squash Quinoa Fritters
2/3 cup quinoa, rinsed, drained
1 Whole Butternut Squash
1/4 cup all-purpose flour
1/4 cup finely crumbled feta
3/4 teaspoons kosher salt
Freshly ground black pepper
1 large egg
1 large egg yolk
Vegetable or grapeseed oil (for frying)
1. Cut Squash in half, clean out the seeds, place face down on a cookie sheet and roast for 45 minutes on 350 or until soft. Scrap into a bowl and let cool.
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.
3. Add flour, cheese, and salt to quinoa; toss to coat. Season with pepper. Add squash, egg, and egg yolk. Stir until a dough forms (mix gently to prevent quinoa from breaking apart).
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. Alternatively, scoop out dough with a small ice cream scoop.
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.