Sesame-Crusted Oat Fritters With Chimichurri Dipping Sauce Recipe

Name: Sesame-Crusted Oat Fritters With Chimichurri Dipping Sauce Recipe
Ingredients: 1 bowl oatmeal (This portion ranges, but an average bowl makes about 5 fritters); 1/2 cup grated cheese (I used a combo of Fontina, Asiago, and Parmesan); 5 tablespoon sesame seeds (About one tablespoon per fritter); Bon Appetit -; 1 cup fresh parsley (packed); 1/4 cup fresh cilantro (packed); 2 garlic cloves, peeled; 1/2 cup olive oil; 1/3 cup red wine vinegar; 3/4 teaspoon dried crushed red pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon salt

12 ingredients

5 steps

Ingredients

1 bowl oatmeal (This portion ranges, but an average bowl makes about 5 fritters)
1/2 cup grated cheese (I used a combo of Fontina, Asiago, and Parmesan)
5 tablespoon sesame seeds (About one tablespoon per fritter)
Bon Appetit -
1 cup fresh parsley (packed)
1/4 cup fresh cilantro (packed)
2 garlic cloves, peeled
1/2 cup olive oil
1/3 cup red wine vinegar
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt

Directions

1

Toast sesame seeds over medium-heat, shaking the pan regularly. If they stay put, the seeds will start jumping like popping popcorn. Set seeds aside.
2

Form leftover oatmeal into meatball-sized balls. Dip in shredded cheese (until covered), then dunk in toasted sesame seeds.
3

Grease skillet and once hot, start cooking balls for about ten minutes per side, flattening with a spatula as they cook. The cheese-sesame seed coating should get crispy.
4

As the fritters cook, prepare chimichurri sauce. Puree all of the above ingredients in a food processor (or a blender worked for me). Scoop out and serve with hot fritters.
5

Sprinkle fritters with a little sea salt. Salt really complements the natural oaty flavor. Topped with a poached egg, this would be even better.