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
- Ingredients:
- 11
- Yields:
-
8 fritters
ingredients
-
Fritters
- 6 tablespoons white sesame seeds
- 1 cup cold cooked oatmeal
- 1⁄2 cup grated parmigiano-reggiano cheese
-
Chimichurri Sauce
- 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
- Toast sesame seeds in a dry skillet over medium heat, shaking often to prevent popping. Pour onto a plate.
- 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.
- 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.
- Place all the sauce ingredients in a blender or food processor and puree until smooth. Serve alongside the fritters.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
