Oatmeal Fritters With Chimichurri Dipping Sauce

“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.”
READY IN:
25mins
YIELD:
8 fritters
UNITS:
US

Ingredients Nutrition

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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