nov 31

Zucchini Fritters with Mint & Goat’s Yoghurt Dip

Zucchini fritters with lime and lemon, mint and goat’s yoghurt dip

My zucchini fritters were inspired by this Moroccan restaurant I went to years ago, I loved the recipe but it never agreed with my stomach. You shouldn’t stop eating the food you love.

Here’s my adaptation; I’m keeping my tastebuds and my tummy happy with my Zucchini fritters with lime and lemon, mint and goats yoghurt. From The 20/20 Diet Book.


Click here to watch the video

Serves 4

250 ml whole organic goat’s yoghurt 1 lemon, zest only
4 tablespoons finely chopped mint sea salt
freshly ground black pepper
4 medium zucchinis, washed and trimmed 1 small bunch coriander, finely chopped 1⁄2 red onion, peeled and finely chopped 1 chilli (red or green), finely chopped
1⁄2 cup buckwheat flour
4 tablespoons quinoa flour
1⁄2 teaspoon baking powder
1 teaspoon cumin
1 teaspoon turmeric
2 eggs
3 tablespoons fry-safe coconut oil
1 pinch sweet paprika, to serve
1 lime, cut into 8 wedges

Combine goat’s yoghurt, lemon zest and mint in a small bowl, season to taste, and mix well. Place in fridge until ready to serve.

Coarsely grate zucchinis and place in a sieve. Use a wooden spoon to push down grated zucchini and squeeze out excess liquid. Turn onto kitchen paper on a plate and allow to drain for a few minutes. When relatively dry, transfer zucchini to a bowl and add coriander, onion, chilli, flours, baking powder, a pinch of salt, cumin and turmeric. Combine eggs, mix well. Divide mixture into eight balls.

Heat coconut oil in a large frying pan over medium–high heat. When hot, drop balls into pan and flatten slightly (you may need to do this in batches depending on the size of your pan). Fry on each side for around 3–4 minutes or until golden brown.

Remove yoghurt from fridge and sprinkle with paprika. Serve fritters warm alongside a dollop of yoghurt dip and 2 lime wedges.

TIP: You can freeze the zest and juice of lemons and limes, so you’re never caught short without their zingy flavours. (Freeze the juice in an iceblock tray, and the zest in a mini freezer bag or small container.)

  • These guys will go further than you’d think, there’s such a high food source of fibre.
  • Adding mint to the dipping sauce is the flavour key to this one.
  • This can be a side or as a main.

From The 20/20 Diet Book – enjoy!