Crispy Potato & Vegetable Fritters with Yogurt Dip

Peel 2 pounds of russet potatoes and grate them using the large holes of a box grater. Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.

Grate 2 medium zucchini, 2 large carrots, and 1 large red bell pepper. Place in a separate clean kitchen towel and squeeze out excess moisture.

Finely chop 6 green onions and mince 2 garlic cloves.

In a large bowl, combine the grated potatoes, vegetables, and chopped green onions.

In a separate bowl, whisk together 3 large eggs, 1/2 cup chickpea flour, 1/4 cup all-purpose flour, 1/2 cup unflavored protein powder, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Pour the egg mixture over the vegetable mixture and stir until well combined. Fold in 2 cups cooked quinoa.

Heat 1/4 cup olive oil in a large non-stick skillet over medium heat. Working in batches, drop 1/4 cup portions of the mixture into the hot oil, flattening slightly with a spatula.

Cook fritters for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Continue until all the mixture is used.

For the yogurt dip, peel and finely grate 1/2 medium cucumber. Squeeze out excess moisture and place in a medium bowl.

Add 2 cups Greek yogurt, 1/4 cup chopped fresh dill, 2 tablespoons lemon juice, 2 minced garlic cloves, and a pinch of salt and pepper to the cucumber. Mix well to combine.

Serve the warm fritters with the yogurt dip on the side.