Gluten-Free Egyptian Brunch Delight: Zucchini Fritters with Spiced Labneh and Herbed Quinoa

Allergens

Dairy (Labneh, Feta Cheese)

Ingredients

• 2 cups zucchini, grated
• 1 cup quinoa, uncooked
• 2 cups water or vegetable broth
• 4 oz feta cheese, crumbled
• 1/2 cup cilantro, chopped
• 1/4 cup parsley, chopped
• 1/4 cup mint, chopped
• 1/4 cup almond flour
• 2 large eggs
• Salt and pepper, to taste
• Olive oil, for frying
• 8 oz labneh
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 tbsp lemon zest
• Lemon wedges, for garnish

Instructions

1. Cook quinoa in water or vegetable broth according to package instructions. Set aside.
2. In a large bowl, combine grated zucchini with crumbled feta cheese, chopped cilantro, parsley, and mint. Add almond flour and eggs, seasoning with salt and pepper. Mix well.
3. Heat olive oil in a large pan over medium heat. Form small patties from the zucchini mixture and fry until golden brown and crispy on both sides. Drain on paper towels.
4. In a small bowl, combine labneh with cumin, coriander, smoked paprika, lemon zest, and a pinch of salt. e) Assemble the dish by placing two fritters on each plate, topping them with a generous dollop of spiced labneh, and serving alongside herbed quinoa. Garnish with lemon wedges.

Chef’s Insight

The combination of textures and flavors in this dish creates a truly sensory experience for the palate

Notes

This recipe is gluten-free but may contain other allergens, so be sure to check ingredients for specific dietary requirements