This recipe is one of my favourites! I have been hooked on quinoa flakes since I discovered them. Have them for porridge on cold winter morning and you’ll be licking your spoon… now back to our fritters. Easy to make if you have a food processor to grate the zucchinis or manually grate them that’s also OK. Definitely have the dip with them as they can be a little bit on the dry side on their own. Enjoy xx
Ingredients
- 2 medium zucchini
- 1 teaspoon coarse salt, plus extra to taste
- 1 large egg, lightly beaten
- ground black pepper
- 1/2 cup mix of quinoa flour and quinoa flakes (if you don’t have quinoa flour, blend flakes into flour)
- 1/2 teaspoon baking powder
- Olive oil for frying
- For a dip: Greek yoghurt, lime, some mint leaves, salt & pepper
Method
- Preheat the oven to 200°F, line a baking tray with parchment paper
- Slice zucchini and put in a food processor (grate)
- Put into a bowl and mix with the salt
- Drain the water from the zucchini to prevent them from being soggy. Wrap into a towel and squeeze the liquid out of it
- Add egg and pepper, mix well
- In another bowl, mix the quinoa flour, flakes and the baking powder, then add to the zucchini batter
- In a pan, heat about 2 tbsp of olive oil, then add small bunches of the zucchini batter mix, fry for about 3 – 4 minutes, until the fritters are nice and golden, then flip them and fry them 2 – 3 minutes more
- Put the finished fritters on a paper towel to drain the oil from them, then put on the baking tray and into the oven
- All fritters should stay at least 10 minutes in the oven so they become nicely crispy
- While the fritters are baking away in the oven, lightly brown some cherry tomatoes in some olive oil.
- Stir together the ingredients for the dip, season with salt and pepper