• About Us
     
    Our Company
    • Our Purpose
    • Our Vision
    • Our Sustainability
    • Our Quality
    • Our Heritage
    • Our News
    Our People
    • Our Team
    • Careers
    Our Location
    • Our Farms
    • Contact Us
  • Products
     
    Nutritionals
    • Hydrolysates
    • Specialty Proteins
    • Microbial Nutrition
    Flavours
    • Cheese Flavours
    • Butter Flavours
    • Cream & Milk Flavours
    Ingredients
    • Caseinates
    • Whey Protein Concentrate (WPC)
    • Anhydrous Milk Fat (AMF)
    Foods
    • Retail
    • Foodservice
    • Customised & Industrial
    • FAQs
  • Tatua Recipes
     
    Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Baking
  • Careers
  • Tatua 360 Login
  • Contact Us

About Us

Our Company
  • Our Purpose
  • Our Vision
  • Our Sustainability
  • Our Quality
  • Our Heritage
  • Our News
Our People
  • Our Team
  • Careers
Our Location
  • Our Farms
  • Contact Us
Nutritionals
  • Hydrolysates
  • Specialty Proteins
  • Microbial Nutrition
Flavours
  • Cheese Flavours
  • Butter Flavours
  • Cream & Milk Flavours
Ingredients
  • Caseinates
  • Whey Protein Concentrate (WPC)
  • Anhydrous Milk Fat (AMF)
Foods
  • Retail
  • Foodservice
  • Customised & Industrial
  • FAQs

Tatua Recipes

Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Baking

Careers

Tatua 360 Login

Contact Us


Zucchini & Quinoa Fritters With Sour Cream And Pesto

Ingredients

3 medium zucchinis

1 cup cooked quinoa

1 teaspoon caraway seeds

1 teaspoon celery salt

Cracked black pepper

2 eggs

¼ cup Tatua sour cream

1/3 cup self-raising flour + extra if needed

Plain oil for frying

1 cup Tatua sour cream

2-3 tablespoons fresh basil pesto + fresh basil leaves

Method

  1. Grate the zucchini coarsely and arrange on a clean tea towel with the quinoa, twist the tea towel tight to remove any excess moisture.
  2. Transfer to a large bowl and season with caraway seeds, celery salt, and cracked pepper.
  3. Beat the eggs and sour cream until smooth and stir into the zucchini mixture, lastly sprinkle over the flour and stir well until combined and spoon able (add a little extra flour if the mixture seems too runny, or more sour cream if too dry).
  4. Heat a little oil in a non-stick pan and add large tablespoons of fritter mixture, smoothing into even circles with the back of a spoon.
  5. Cook for 1-2 minutes each side until golden and cooked through.
  6. Keep warm while cooking the remaining mixture.
  7. Serve the warm fritters in stacks with a generous dollop of cream and drizzle with basil pesto and fresh basil leaves.
More Recipes
 

Contact Us
Private Bag 800
Morrinsville 3340
New Zealand
+64 7 889 3999

  • ©Tatua
  • Terms & Conditions
  • Privacy