Oatmeal Fritters With Chimichurri Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 1 |
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From Erin Zimmer at Serious Eats. Got some leftover plain oatmeal? Cold, gummy and unloved? Roll it into balls, coat with sesame seeds, and deep fry into oatmeal fritters! For a little bite, she adds a chimichurri sauce with parsley, cilantro and red pepper flakes. She notes that she used a mixture of Parmigiano, Italian Fontina and Asiago - I've only noted the Parmigiano in the ingredients for convenience. Ingredients:
6 tablespoons white sesame seeds |
1 cup cold cooked oatmeal |
1/2 cup grated parmigiano-reggiano cheese |
1 cup packed fresh parsley leaves |
1/4 cup packed fresh cilantro leaves |
2 garlic cloves, peeled |
1/2 cup olive oil |
1/3 cup red wine vinegar |
3/4 teaspoon dried red pepper flakes |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
Directions:
1. Toast sesame seeds in a dry skillet over medium heat, shaking often to prevent popping. Pour onto a plate.
2. Form oatmeal into balls the size of a large walnut (about 2 tbsp) - one cup should yield about 8 balls. Roll in shredded cheese, then in sesame seeds. Flatten slightly.
3. Pour about 1/2 vegetable oil into a skillet. Place over medium heat until oil shimmers. Fry patties, pressing lightly with spatula, about 10 minutes on each side, until the cheese-and-sesame coating is very crisp. Sprinkle each fritter with a pinch of sea salt after removing from the oil but while still hot.
4. Place all the sauce ingredients in a blender or food processor and puree until smooth. Serve alongside the fritters.
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