Adapted from Bon Appetit Makes: 4 servings Takes: 1 hour
¾ cup quinoa (or millet or brown rice)
1½ teaspoon kosher salt, plus mor
⅓ cup reduced-sodium soy sauce
3 tablespoons unseasoned rice vinegar
2 teaspoons sugar
2 teaspoons toasted sesame seeds
1 teaspoon Sriracha
8 scallions, thinly sliced
2 large eggs
6 tablespoons buttermilk
3 tablespoons cornstarch
1 tablespoon toasted sesame oil
6 tablespoons vegetable oil
Cook quinoa in a large saucepan of boiling salted water, stirring occasionally, until tender, 15–20 minutes and drain thoroughly. Spread out on a rimmed baking sheet and let cool completely.
Meanwhile, whisk soy sauce, vinegar, sugar, sesame seeds, Sriracha, and ¼ of scallions in a small bowl and set sauce aside.
In a medium bowl, whisk eggs, buttermilk, cornstarch, sesame oil, and 1½ tsp. salt. Fold in the quinoa and pre-cut scallions.
Heat 2 Tbsp. vegetable oil in a large nonstick pan over medium-high heat. I like to start with one to test the batter. Add a heaping spoonful of millet batter to the pan and press down with spatula. Cook until golden brown, about 3 minutes on each side and then transfer to a paper towel–lined cooking rack. (If batter is too wet, add a bit more flour). Keep frying in batches of three at a time.
