Deep-fried quinoa pastry
A light and crunchy quinoa pastry that can be filled. Serve as an amuse-bouche or as a crunchy element in a cold dish.
Creation by Gijs Kemmeren, Herberg de Kop van 't Land, Dordrecht, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
100 |
g |
quinoa flour |
|
1 |
g |
salt |
|
300 |
g |
fresh yeast |
|
60 |
g |
water |
Preparation method
- Make a smooth pastry by mixing all the ingredients in a food processor for 5 minutes.
- Cover the pastry and allow to rest for one hour.
- Roll out the pastry by putting it through a pasta machine up to setting 5.
- Cut out circles with a round cutter and deep fry in oil at 200 °C.
- Fry the pastry golden brown while it expands.
Serving suggestions
- As a basic ingredient in an amuse-bouche or as part of a cold starter. You could fill it, for example, with a mushroom cream and dust it with a powder made from the same type of mushroom.
- As a crunchy garnish in a quinoa salad.