Main courses

Quinoa Zucchini Beignets

Name: Quinoa Zucchini Beignets
Prep time: 20 min
Total time: 20 min
Ingredients: 300 g Rapunzel white quinoa; 150 g zucchini, grated; 1 garlic clove, grated; 2 tbs grated parmesan; 2 eggs; 1 tbs Rapunzel coconut oil native; 1 pinch Rapunzel sea salt Atlantik; 1 pinch pepper

Ellen Panescu

20 Min.

Only 1 portion

Info

Perptime 20 Min.

Ingredients

Portions

300 g Quinoa white
150 g zucchini, grated
1 garlic clove, grated
2 tbs grated parmesan
2 eggs
1 Coconut oil virgin HIH
1 Atlantic sea salt fine
1 pinch pepper

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Wash quinoa and boil as indicated on the packaging (double amount of water, boil for 25 minutes, let soak for 5 minutes). In a large bowl, combine all the ingredients except the coconut oil.

Heat up a large cast iron pan over medium heat. Add some coconut oil and let melt evenly to coat pan. With a ¼ measuring cup create little round patties and drop them into the hot pan and lightly flatten them.

Pan Fry until the beignets are golden-brown, about 4 minutes per side, adding more coconut oil if you need.

USED RAPUNZEL PRODUCTS

Quinoa white

Coconut oil virgin HIH