Zucchini and Quinoa Fritters with Eggs and Feta Yoghurt

, from Issue #77. March, 2018
Photography by Sarah Tuck.
Zucchini and Quinoa Fritters with Eggs and Feta Yoghurt

I love the combination of zucchini, cheese, mint and lemon in these more-ish fritters – perfectly finished with a soft poached or fried egg.


1½ cups cooked, cooled quinoa  (about ½ cup raw)
3 large zucchini, grated
4 large eggs, size 7, separated
⅔ cup grated parmesan
200 grams firm ricotta
¼ cup finely chopped mint
½ teaspoon chilli flakes
finely grated zest of 1 lemon
⅔ cup self-raising flour
1 teaspoon baking powder
¼ cup olive oil
sea salt and freshly ground black pepper
To serve
6 eggs, for frying or poaching
2 avocados, halved and sliced
¼ cup mint leaves
Feta Yoghurt, see recipe below
Feta Yoghurt
100 grams crumbled soft feta
¾ cup natural Greek yoghurt
finely grated zest of 1 lemon
½ clove garlic, crushed


Put the quinoa and zucchini in a large bowl with the egg yolks, parmesan, ricotta, mint, chilli flakes, lemon zest and season with salt and pepper. Stir gently to combine.

In a separate bowl, beat the egg whites until soft peaks form. Sieve the flour, baking powder, salt and pepper over the zucchini mixture and fold together until only just incorporated. Add the egg whites on top and fold together gently, trying not to knock too much air out.

Heat the oil in a large, non-stick frying pan and fry fritters for a couple of minutes each side, in batches, until golden and cooked through. Drain on kitchen paper.

To serve: Serve with fried or poached eggs, avocado, mint and the Feta Yoghurt. Sprinkle with a few extra chilli flakes, if desired. Makes 6 large or 12 small fritters

Feta Yoghurt: Whiz all the ingredients together in a small blender. Keeps covered in the fridge for up to 4 days and is also great as a dip with crudités. Makes 1 cup