These crispy little rounds are causing quite a stir in the Leidich household. My kids used to turn up their noses when they heard the word “quinoa,” but now everyone agrees that these are just plain delicious. Sweet potato binds together the cooked quinoa, which crisps up in the pan to form a deeply crunchy shell. Fritters often contain tons of gluten, but there’s none here; quinoa flour (available at health food stores) and flax meal take its place, and you’ll never notice its absence. Serve the fritters with Smoky Rawmesco Sauce, if desired.
Serves 4 to 6
In a large nonstick skillet, heat the 2 tablespoons oil over medium-high heat. Add the onion and cook, stirring, until softened and slightly browned, about 8 minutes. Add the garlic and cook for about 1 minute. Remove from the heat. Transfer the onion mixture to a large bowl and cool slightly. Wipe out the skillet with a paper towel and set aside.
Add the sweet potato and egg to the onion mixture and stir with a fork until smooth. Add the quinoa, quinoa flour, flax meal, kale, parsley, salt, and pepper and stir well until incorporated. Cover and refrigerate for 30 minutes, if you have time. Using damp hands, form the mixture into fritters 2½ to 3 inches in diameter, using 3 to 4 tablespoons of batter at a time.
In the skillet you used to cook the onion mixture, heat about 2 tablespoons oil over medium-high heat until very hot but not smoking. Fry the fritters, 4 or 5 at a time, being sure not to overcrowd the pan or move the fritters while frying, until the underside is between golden and very dark brown and crisp, 3 to 4 minutes (you want the fritters to form a crunchy crust). Using a spatula, flip the fritters and fry the other side for 3 to 4 minutes. Add more oil between batches if necessary. Drain the fritters on paper towels and serve immediately.