Zucchini & Quinoa Fritters With Sour Cream And Pesto

Zucchini & Quinoa Fritters With Sour Cream And Pesto

  • Prep Time10 min
  • Cook Time5 min
  • Total Time15 min
  • Yield3-4 Serves

Ingredients

  • 3 medium zucchinis
  • 1 cup cooked quinoa
  • 1 teaspoon caraway seeds
  • 1 teaspoon celery salt
  • Cracked black pepper
  • 2 eggs
  • ¼ cup Tatua sour cream
  • 1/3 cup self-raising flour + extra if needed
  • Plain oil for frying
  • 1 cup Tatua sour cream
  • 2-3 tablespoons fresh basil pesto + fresh basil leaves

Preparing the spices

1

Grate the zucchini coarsely and arrange on a clean tea towel with the quinoa, twist the tea towel tight to remove any excess moisture.

2

Transfer to a large bowl and season with caraway seeds, celery salt, and cracked pepper.

3

Beat the eggs and sour cream until smooth and stir into the zucchini mixture, lastly sprinkle over the flour and stir well until combined and spoon able (add a little extra flour if the mixture seems too runny, or more sour cream if too dry).

4

Heat a little oil in a non-stick pan and add large tablespoons of fritter mixture, smoothing into even circles with the back of a spoon.

5

Cook for 1-2 minutes each side until golden and cooked through.

6

Keep warm while cooking the remaining mixture.

7

Serve the warm fritters in stacks with a generous dollop of cream and drizzle with basil pesto and fresh basil leaves.

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