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😋 A simple, gourmet aperitif
I love traditional Spanish-style "croquetas", but I wanted to change things up and try out a recipe I've tried and fallen in love with in a restaurant: little balls of quinoa, feta and herbs. Test them and you'll love them!
💙 Why you'll love these quinoa balls
- She's a vegetarian
- It's super easy and quick to make
- It's ideal for a last-minute , no-holds-barred aperitif .
🥚 Which eggs to choose?
Ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
💡 Tips for making the best quinoa balls
- Check that your frying oil is hot (around 355°F/180°C) before putting in your fritters. You can use a kitchen thermometer, as I do, or drop a drop of water into the pan. If it sizzles, you can use it now.
- Make sure your frying oil isn't too hot: if it is, your oil will first darken before turning black. And then your fritters (and the fried food) risk burning too, and will be fried on the outside but raw on the inside.
- Don't put too many balls into the pan at once, as this may cause the temperature of the frying oil to drop too low. Put one in a small saucepan, two in a medium-sized one and a maximum of three in a very large one.
- At the moment, there's a shortage of sunflower oil : I've discoveredavocado and peanut oil, which are the rare oils that can be used for frying thanks to their fairly high smoke point. So don't hesitate to vary your pleasures with these oils.
💡Frequently Asked Questions
I recommend that you consume these croquettes in the 2 to 3 days after preparation. To reheat them, just pop them in the oven for a few minutes and you're done!
If your oil hasn't turned black, you can wait for it to cool down and put it back in the bottle for repeated use.
Otherwise, don't pour your frying oil down the sink, or it will clog up. The best thing to do is to put it back in the bottle once it's cooled down (very important, otherwise it'll leak and your funnel will melt, as it did for me the first time), then take it to a waste disposal site with hazardous waste or special household waste. And if that's impossible, at least put it in the non-recyclable waste garbage can.
If you make these veggie fried quinoa balls, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Veggie fried quinoa balls
Ingredients
- ½ ⅛ cups quinoa
- ½ red onion
- 1 egg
- 1 tablespoon fresh mint
- 2 ½ tablespoons fresh dill
- 1 tablespoon fresh parsley
- 1 ¼ cups feta cheese
- 8 tablespoons breadcrumbs
- 2 tablespoons extra virgin olive oil
- ½ packet baking powder
- 1 garlic clove
- 1 pinch black pepper pepper or to taste
- 4 ¼ cups frying oil adjust based on the size of your pot
Instructions
- Cook the quinoa for the time indicated on the packaging, drain and set aside.
- Finely chop the herbs and garlic clove (or use a garlic press).
- In a large bowl, mix the quinoa, herbs, red onion, egg, breadcrumbs, olive oil, garlic, baking powder and pepper. Form balls with your hands and flatten slightly with your palms.
- Heat the frying oil in a saucepan to around 355°F/180°C. Put in enough so that when you dip the croquettes into the oil, they will bathe without touching the bottom of the pan. Leave to fry for 1-2 minutes, checking that they don't burn.
- Repeat the operation with all the croquettes, place on kitchen paper and enjoy hot!
Notes
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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