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The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

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Make a batter using 1 cup quinoa, 1 beaten egg, and 1 cup iced soda water (or beer) for savoury dishes. Sift the quinoa into a bowl, make a well in the centre, and blend in the beaten egg and fluid to make a thick, smooth batter which stays crispy when fried. Alternatively blend in a liquidizer.

Deep-fry coated foods in a pan of moderately hot fat for a few minutes until golden, drain on kitchen paper and serve.