- Grate the zucchini coarsely and arrange on a clean tea towel with the quinoa, twist the tea towel tight to remove any excess moisture.
- Transfer to a large bowl and season with caraway seeds, celery salt, and cracked pepper.
- Beat the eggs and sour cream until smooth and stir into the zucchini mixture, lastly sprinkle over the flour and stir well until combined and spoon able (add a little extra flour if the mixture seems too runny, or more sour cream if too dry).
- Heat a little oil in a non-stick pan and add large tablespoons of fritter mixture, smoothing into even circles with the back of a spoon.
- Cook for 1-2 minutes each side until golden and cooked through.
- Keep warm while cooking the remaining mixture.
- Serve the warm fritters in stacks with a generous dollop of cream and drizzle with basil pesto and fresh basil leaves.
