These vegan quinoa fritters are a great way to transform that eff-load of quinoa into a snack with a different flavor profile. And the Sriracha aioli is really just a perfect match in this situation.
1/4 cup finely diced yellow onion
1/3 cup all purpose flour
1 tbs vegan worcestershire sauce
3 tbs vegan mayo
salt or pepper to taste
1/2 cup all purpose flour to coat fritters
Enough oil to fry fritters in (I used 2 cups in a small pot)
1/2 cup vegan mayo
juice of 1/4 lemon
Sriracha to taste
In a large bowl, add the quinoa, onions and the flour. With your hands, gently toss around the quinoa and onion to coat in the flour. Once it's all coated, add in the worcestershire and vegan mayo. Fold the quinoa into the mayo with your hands as if you're kneading dough to fully incorporate all the ingredients. Once it's all incorporated, roll the quinoa dough into tight 1 to 1 1/2" diameter balls. Roll each ball in the flour to coat. You should get about a dozen fritters.
To prepare the Sriracha aioli, put the vegan mayo and the lemon juice into a small bowl and whisk. Add in the Sriracha to your preferred heat level.
Once the oil is heated, and is maintaining it's heat at about 375, slowly put several of the fritters into the oil, being careful not to crowd the pan. Cook for about 2 minutes then turn and allow to cook another minute or two more. Remove from oil and drain on paper towels.
Serve atop the Sriracha aioli or with the aioli on the side.