Zucchini Fritters with Quark Dip and Sunflower Seeds

Zucchinitaler mit Quark, Schafskäse und Sonnenblumenkernen



2 zucchini, grated

1 cup of julienned carrots

3 tbsp of coconut flour (or almond flour or all-purpose flour)

2 eggs, beaten

2 tbsp of sunflower

salt and freshly ground black pepper, to taste

2 tbsp of olive oil



  1. In a large bowl, combine zucchini, carrots, flour and eggs.
  2. Season with salt and pepper, to taste.
  3. Heat olive oil in a large skillet over medium high heat.
  4. Scoop tablespoons of batter for each fritter and cook until the underside is nicely golden brown.
  5. Flip and cook on the other side.
  6. Serve immediately with quark.

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