Leftover bowls of oatmeal often have a sorry fate. They get hard, look even more inedible, and don't reheat well. But this unglamorous stage of oatmeal life is actually perfect for oatmeal fritters.
Roll into balls, fry them up, and watch the goo transform its humble identity. Since the wad of healthy-tasting grains needed a little bite, I made a chimichurri dipping sauce with fresh parsley, cilantro, and crushed red peppers.
This is part of my campaign to make oatmeal more accepted in the savory community.
Sesame-Crusted Oat Fritters with Chimichurri Dipping Sauce
- For fritters:
- 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)
- For chimichurri sauce:
- - Adapted from Bon Appétit -
- 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
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.
Form leftover oatmeal into meatball-sized balls. Dip in shredded cheese (until covered), then dunk in toasted sesame seeds.
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.
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.
Sprinkle fritters with a little sea salt. Salt really complements the natural oaty flavor. Topped with a poached egg, this would be even better.