Quinoa Zucchini Beignets

Method

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.

Ingredients

6-8 Beignets

• 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