Zucchini Quinoa Fritters with Greek Yoghurt
Zucchini Quinoa Fritters with Greek Yoghurt with Strained Yoghurt is a delightful recipe that yields 14 fritters, perfect for a light snack or appetizer. The ingredients include grated courgettes, rolled quinoa flakes, milk, olive tapenade, optional dried chilli flakes, eggs, fresh mint and parsley, spring onion, sea salt, olive oil, with a serving suggestion of Greek yoghurt mixed with sea salt, and optionally, chilli sauce. To make these fritters, you first mix the courgettes, quinoa flakes, milk, tapenade, chilli flakes if using, eggs, mint, parsley, spring onion, and salt. Then, in a non-stick frying pan with some olive oil, you fry spoonfuls of the batter until golden brown on both sides, keeping the cooked fritters warm in a low oven while you finish the batch. Serve these crispy, golden fritters with the seasoned Greek yoghurt and, if you like, some chilli sauce on the side for an extra kick.
- 2 Medium Courgettes, grated
- 100 grams rolled Quinoa Flakes
- 60 milliliters Milk
- 4 tablespoons Olive Tapenade
- A pinch of dried Chilli Flakes (optional)
- 2 Eggs, Lightly Beaten
- 15 fresh Mint Leaves, very finely chopped
- Handful of fresh flat-Leaf Parsley Leaves, very finely chopped
- 1 Spring Onion, diced
- 1 teaspoon Sea Salt
- 4 tablespoons Olive Oil
- Chilli Sauce (optional)
- 300 grams Greek Yoghurt
- Batter Preparation:
In a large mixing bowl, combine courgettes, quinoa flakes, milk, tapenade, chilli flakes, eggs, mint, parsley, spring onion, and salt, stirring until the mixture is thoroughly blended.
- Frying the Fritters:
Heat half of the olive oil in a non-stick frying pan over medium heat. Spoon the batter into the pan, using about 1 tablespoon for each fritter, and cook in batches of 3-4 fritters at a time. Carefully flip the fritters using a spatula or fish slice, then cook until the other side is crispy and the fritters are firm. Place the cooked fritters in a warm oven to keep them heated while you cook the remaining batter, adding more oil to the pan.
- Serving:
Season the yoghurt with a pinch of salt and serve it as a topping for the fritters. Optionally, offer some chilli sauce on the side.
