Passover Recipe: Quinoa Fritters with Lemon-Horseradish Mayonnaise

April 6th, 2009

This new recipe recently hit the AP wire. Cooked quinoa—a trendy kosher-for-Passover ingredient—is combined with mashed potatoes and sautéed onions, then fried into crispy fritters. The creamy mayo echoes one of the seder’s most symbolic ingredients.


© 2009 Adeena Sussman

Start to finish: 30 minutes

Makes 16 to 18 fritters

For the mayonnaise:

1/2 cup mayonnaise (regular or light)
1 tablespoon lemon juice
1 tablespoon minced fresh parsley, plus more for garnish
1 1/2 teaspoons jarred horseradish
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon finely grated lemon zest

For the fritters:

2 tablespoons plus 1/2 cup canola oil, divided
1 medium yellow onion, chopped
1 large clove garlic, minced
1 cup mashed potatoes
2 eggs, beates
2 cups cooked quinoa
1/4 cup matzo meal
2 tablespoons minced parsley
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

To make the mayonnaise, in a medium bowl whisk together the mayonnaise, lemon juice, parsley, horseradish, salt, pepper and all but a pinch of the lemon zest. Spoon into a small ramekin and garnish with additional parsley and the remaining zest. Set aside.

To make the fritters, in a large skillet over medium-high, heat 2 tablespoons of the oil. Add the onions and saute until softened and lightly browned, about 8 minutes. Add the garlic and cook for 1 minute. Transfer the onion mixture to a bowl to cool slightly.

Wipe the skillet with a paper towel and set aside.

In a large bowl, use a fork to mix together the mashed potatoes and eggs. Stir in the quinoa, matzo meal, parsley, salt, pepper and the sauteed onion mixture.

Return the skillet to the burner over medium-high. Add the remaining 1/2 cup of oil and heat until very hot but not smoking.

One at a time, scoop the fritter mixture into balls about 2 tablespoons each. Place 4 or 5 balls in the skillet, then use a lightly oiled spatula to gently flatted them. Cook until golden brown and crisp on the bottom, about 2 minutes.

Flip the fritters and cook for an additional 2 minutes, then transfer to paper towels to drain. Repeat with remaining fritters. Serve the fritters with the mayonnaise.
Quinoa Fritters with Lemon Horseradish MayonnaiseQuinoa Fritters with Lemon Horseradish Mayonnaise

The Foods You Crave Nominated for—and Winning–Multiple Awards

April 6th, 2009

I collaborated with Food Network personality Ellie Krieger on recipe development for her latest book, New York Times bestseller The Foods You Crave: Luscious Recipes for a Healthy Life.  On April 4, the book won the IACP Cookbook Award in the “Health and Special Diet” category, It has also been nominated for a prestigious James Beard Foundation Book Award in the “Healthy Focus” category. Winners will be announced in New York on May 4.

Everyone’s a Critic (Including Me)

November 26th, 2008

One of my more recent writing gigs is also one of my most interesting: I’ve been hired as the lead reviewer for Manhattan , the latest city magazine from Modern Luxury publications. I get to go to places like Adour Alain Ducasse, Per Se and Momofuku Ko and nitpick my way through meals concocted by some of the greatest chefs in New York. It’s a simultaneously power-packing and humbling experience. I’ve read many a critic’s drubbing of a fine dining establishment and thought, “those who can’t cook, critique.” Now, I’m in their shoes, and treading lightly. That I could bestow a mere three stars (out of five) on Monsieur Ducasse is in some ways laughable, but what you learn when you cast a critical eye on a meal is to look no further than the table and the hours you’ve spent there. Every meal must be judged on its own merits, and you’ve got to tell the truth. See what you think of my first 2 reviews, and holler back at me.

Where’s the (kosher wagyu) Beef?

September 18th, 2008

I’ve recently learned that Wagyu-style beef is now available under kosher supervision from at least two Manhattan butchers, Supersol Westside and Le Marais. Wagyu – the lavishly praised, richly marbled, very pricey beef traditionally raised in Japan – is now being raised at Strube Ranch in Texas, then slaughtered in Kansas.

Wagyu cows consume no hormones or antibiotics, drink mineral water, and exercise less than regular animals, resulting in incredibly tender cuts of beef you should definitely NOT cook above medium-rare.

Prices are steep (for example, around $85/lb. for bone-in ribeye). But hey – you get what you pay for. Supersol:, 212-222-6332 (ask for Leon); Le Marais:, 212-869-0900. Strube Ranch:

Friday Morning Farmer’s Market Mystery

August 1st, 2008

I’m heading over to the farmer’s market, and I’m determined to talk to a very tall, very skinny, very serious looking chef I always see there in his whites.  I’ve been wondering where he works, and I have some guesses: 1) Alouette; 2) Dock’s; 3) Toast uptown. Last week, I saw the much-more-recognizeable Bill Telepan with a bag full of zucchini blossoms; he also told us about a killer new fried green tomato with cheddar and a sunny-side-up egg that I must try. Stay tuned…

Welcome To Side Dish!

July 23rd, 2008

This is What I look Like (On a Good Day)In the spirit of unabashed navel-gazing, I’ll be checking in regularly here to post my food- and travel-related observations and musings.

May 14th, 2008