SERVES 4 (makes 16 cakes total) • SUPERFOODS: Apples, Eggs, Olive Oil, Parmesan, Quinoa, Yogurt
Satisfyingly sweet and savory, these pan-fried fritters aren’t the calorie bombs you’d expect, thanks to the fiber-filled apples and protein-heavy quinoa and yogurt, which lend a firm, hearty texture sans the extra grease.
1 cup soft white whole-wheat flour (such as King Arthur) or whole-wheat pastry flour
- ½ cup grated Parmesan
- 1 teaspoon granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 apples, such as Gala or Golden Delicious, grated (about 1 ¼ cups)
- ½ cup cooked quinoa, room temperature or chilled
- ½ cup plain, low-fat Greek yogurt
- 2 eggs, lightly beaten
- 2 scallions, thinly sliced (green and white parts), divided
- 8 teaspoons olive oil, divided
In a large bowl, mix together the flour, Parmesan, sugar, baking powder, salt, and black pepper.
Make a well in the center of the mixture and add the grated apple, quinoa, yogurt, eggs, and half the scallions.
Using a wooden spoon, stir the contents in the well ten to fifteen times, gradually incorporating the flour mixture to create a batter. Do not overmix.
Heat a large skillet over medium-high heat. Add 2 teaspoons of the olive oil and tilt the pan to coat. Drop a scant ¼ cup of the batter into the pan four times, spacing the fritters about an inch apart. Cook each until they are golden and starting to brown at the edges, 3 to 4 minutes. Flip and cook 2 minutes, until the cakes are golden and cooked through. Transfer to a plate. Coat the pan with 2 teaspoons of olive oil and repeat the process; continue until you have made sixteen cakes. Garnish with the remaining scallions. Top with a dollop of yogurt, if desired.