Crispy Teff & Cottage Cheese Protein Fritters with Vibrant Beetroot-Yogurt Dip

These crispy teff fritters pack a double protein punch with iron-rich teff flour and creamy cottage cheese. Paired with a brilliantly hued beetroot-yogurt dip, they deliver 25g protein per serving while satisfying crunchy cravings. Perfect for meal prep or effortless entertaining!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup teff flour
• 1 cup cottage cheese (full-fat)
• 1 large egg
• 1/4 cup chopped fresh dill
• 1 tsp caraway seeds
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp avocado oil (for frying)
• 1 medium cooked beetroot (peeled)
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp honey (optional)

Instructions

1. In a bowl, combine teff flour, cottage cheese, egg, dill, caraway seeds, garlic powder, and pepper. Mix into a thick batter.
2. Heat oil in a skillet over medium heat. Spoon 2-tbsp portions of batter, flattening slightly into 1/2-inch thick patties.
3. Fry fritters 3-4 minutes per side until golden. Transfer to a wire rack.
4. For extra crispiness: Return fritters to skillet for 1 minute per side before serving.
5. Blend beetroot, yogurt, lemon juice, and honey (if using) until smooth in a food processor.
6. Season dip with salt to taste.
7. Arrange fritters on a plate with dip in a small bowl.
8. Garnish with extra dill and a sprinkle of teff flour.
9. Serve immediately for maximum crispness.

Chef's Note

Double-fry method is key! Let fritters cool slightly after first fry, then crisp again right before serving for unbeatable texture.

Make-Ahead Tips

Store unfried batter in fridge 24hrs or freeze cooked fritters 3 months. Reheat in 400°F oven 8-10 mins.

Substitutions

Ricotta for cottage cheese, regular flour if not gluten-free; sour cream for Greek yogurt in dip.