- ½ cup quinoa unmilled
- 2 zucchini grated
- 3 eggs
- 5 tablespoon crumbled feta
- 2 tablespoons chopped fresh dill
- Salt to taste
- ¼ cup vegetable for frying holds a higher temp than olive oil
- 1 cup plain yogurt to top
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Cook quinoa in 1 and ¼ cup of water. Bring it to boil and let it simmer covered over the lowest heat until it absorbs all the water. Let it cool before preparing the fritter batter.
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Sprinkle a little salt on grated zucchini and wait for 5-10 minutes so that it releases its juice. Squeeze in your hands. Whisk eggs well. Fold in crumbled feta and stir.
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Add in grated and squeezed zucchini, chopped fresh dill and salt. Stir.
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Add in cooked quinoa and combine them well. Heat olive oil in a large skillet.
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Drop one tablespoon of batter in the skillet and gently press on the batches with a spatula. Fry for about 5 minutes over medium heat until golden and flip over. Fry for about 5 minutes and take them on a paper towel.
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Serve with plain yogurt and enjoy the results of this delicious fritter recipe!
