Gluten-free courgette and oat fritters with herb quark

Gluten-free courgette and oat fritters with herb quark: a savoury recipe with courgettes, oats, eggs, low-fat quark, dill and parsley.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 310 kcal per serving
• Protein: 16 g
• Fat: 14 g
• Carbs: 28 g

Ingredients

• 2 courgettes
• 80 g gluten-free oats
• 2 organic eggs
• 200 g low-fat quark
• 1 clove of garlic
• 2 tbsp olive oil
• 1 handful of dill
• 1 handful of parsley
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · mixing bowl · grater

1. Coarsely grate the courgettes and squeeze them out thoroughly in a clean tea towel. That stops the mixture getting too wet later.
2. Mix the courgettes with the oats, eggs, salt and pepper in a bowl. Leave the mixture to stand briefly so the oats can swell a little.
3. Warm the olive oil in a large frying pan over a medium heat. Shape the mixture into small fritters, flatten them slightly and place them in the pan.
4. Fry the fritters on both sides until golden brown, lightly crisp outside and juicy inside. Then set them aside briefly on a plate.
5. For the herb quark, stir the low-fat quark with the dill, parsley, garlic, salt and pepper until smooth. If you like, leave it to stand briefly so the flavours come together.
6. Serve the courgette and oat fritters warm with the herb quark.

Good to know

These fritters are simple, juicy and quick to make.

Swaps

Low-fat quark → Greek yoghurt (a little more fat, creamier texture); oats → gluten-free buckwheat flakes (naturally gluten-free, slightly nutty flavour); eggs → gram flour with water (more fibre, for an egg-free version); olive oil → ghee (heat-stable and stronger in flavour).

Allergens

Contains egg, milk and oats. Oats contain gluten unless certified gluten-free, so use certified gluten-free oats. Usually suits children well, and during pregnancy the ingredients are generally fine if the eggs are cooked through and the dairy is pasteurised.