Better Zucchini & Feta Fritters (with Yogurt & Fried Egg)
Some days you want to indulge deliciously. These fritters can be enjoyed any time of day and are a filling, plant-based dish that satisfies. The best part is, this recipe totally adjustable - you can swop the butter for a plant oil, and the yogurt for almond or coconut yogurt to add even more plants to this dish. Zucchini is high in potassium and contains anti-inflammatory properties. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
- 3 zucchini coarsely grated
- 250 g feta coarsely grated or crumbled
- 2 eggs lightly beaten
- ¼ cup each fresh mint dill and cilantro, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- Olive oil
- 1 cup full fat preferably organic plain yogurt
- Juice of ½ lemon
- 4 tbsp butter
- 4 eggs
- 2 tsp paprika
Instructions
- Put the grated zucchini into a colander inside a large mixing bowl. Sprinkle it with 1 teaspoon of sea salt, toss well and let sit for about 1 hour. Then, gently squeeze the excess water out of it. Use a clean kitchen towel or paper towel to get out as much moisture as you can.
- Combine the grated zucchini and haloumi in a large bowl and stir through the eggs, herbs (leave a few aside to garnish) and spices, and season to taste.
- Heat a little oil in a frying pan over medium heat. Add spoonfuls of zucchini mixture to the oil and fry, turning the fritters once golden brown. Once golden on both sides, transfer to a tray lined with kitchen towel and keep warm.
- Combine the yoghurt and lemon together and set aside.
- Heat a frying pan over low-medium heat and add half the butter. Gently crack the eggs into the pan and fry to your liking. Remove from pan and quickly add the rest of the butter and the paprika, increase the heat a little and cook until foamy.
- To serve, divide the fritters between plates, top with a dollop of yoghurt and top with a fried egg drizzled in paprika butter and scattered with reserved fresh herbs.
Notes
Courtesy of Tasteaholics.com
