Quinoa Fritters with Aji Amarillo Aioli

Source: California Milk Advisory Board

Aji Amarillo is a vibrant orange chili pepper popular in Peruvian cuisine. Here, Border Grill’s chef-partners, also known as the celebrated “Two Hot Tamales,” flavor aioli with a paste made of the chilies to serve alongside quinoa fritters. Quinoa is also dominant in South American cooking as it’s grown in the Andes.

Steps

1. In sauté pan over high heat, toast quinoa about 5 min., shaking and stirring constantly to prevent scorching. Transfer to large saucepan; add water. Bring to a boil; reduce heat to simmer. Cover and cook 10 min. or until water is absorbed; cool.
2. In large bowl, combine quinoa, flour, 2 1/4 cups Cotija, salt and pepper. Add onions, parsley, eggs and yolks; stir until mixture has consistency of soft dough. Cover and refrigerate.
3. Per order, heat 1/2 in. oil in sauté pan over med. heat. Using 2 soup spoons or small ice cream scoop, press 1/4 cup dough into egg-shaped fritter; gently slide into hot oil. Repeat to make a total of 3 fritters.
4. Fry about 1 min. or until bottoms are golden brown. Turn and fry 1 min. more on second side until golden brown. Drain on paper towels. Repeat making fritters, to order, with remaining dough.
5. For service, arrange 3 fritters on plate and top with 1 tsp. Aji Amarillo Aioli. Sprinkle with Cotija and serve with salsa.

Aji Amarillo Aioli

1. Whisk together mayonnaise, lime juice, parsley and chili paste to taste.

Yield: 1½ cups.