Garlicky & Cheesy Quinoa Zucchini Fritters: Packed with Quinoa and Zucchini, these Fritters are super delicious and very easy to make!

Parmigiana Zucchini Fritters Garlicky & Cheesy Quinoa Zucchini Fritters

pinit fg en rect red 28 Garlicky & Cheesy Quinoa Zucchini Fritters

Hey, pal! Happy Sunday!

Big things happened this past week. As I mentioned a few days ago, Goce and I celebrated 7 years of marriage – lucky man – and our oldest celebrated her 5th birthday!

If you were to see my house today, you’d think you got lost in Frozen-land. Today is her birthday party and I am Elsa’d out! AND, even though my daughter’s name is ANA, she wants nothing to do with “Frozen” Ana. It’s all about Elsa.

Obvi, the party is Frozen-themed, including an Elsa Cake that cost more than an arm, Oloff sugar cookies, and purple/blue/icy ice cream. Not sure I am ready to host a bunch of sugar-high 5-year olds, but the choice isn’t mine.

A few of my friends are also coming over – the plan is to hit-up the Cucumber Mojitos. How else do you get through a day filled with screaming kids?!

Zucchini Patties Garlicky & Cheesy Quinoa Zucchini Fritters

As you may have noticed, I have been keeping it real and pretty simple in the kitchen, lately.  You know, trying to eat right, and all that.  I’m also trying to stay far away from Lasagna Dip (I heart that stuff *thiiiiiis* much!) and Chocolate Mousse Cake. I figure, coat-season will be back soon, and before you know it, I’ll be stuffing this face with all kinds of chocolaty, ooey gooey amazingness.

However, due to the abundance of vegetables provided to me by my parent’s enormous vegetable garden, it’s that much easier to eat good and eat right.

Zucchini Fritters Garlicky & Cheesy Quinoa Zucchini Fritters

Inspired by all the healthy-eatings, I decided to hook up with some zucchini and quinoa to make these zucchini fritters happen. Aaaand, because I can’t do a thing without cheese, or God forbid I leave out the garlic, I threw all of that together and made you these crazy delicious patties. Errr, fritters. Cakes??

The best part about this recipe is that you can make the quinoa mixture couple of days ahead, if you want to, and then fry ‘em UP when you’re ready! You can have a couple cakes for a light lunch, or an entire batch for dinner… it’s up to you.

This is a quick and hearty summer lunch/dinner/snack/appetizer – enjoy it as you see fit. SO simple and delicious, it would be a shame not to give these fritters a try!

Garlicky and Cheesy Zucchini Fritters Garlicky & Cheesy Quinoa Zucchini Fritters

Now I’m gonna go and tend to the screaming children. WEEEEELP!!!


follow me on pinterest button Garlicky & Cheesy Quinoa Zucchini Fritters

Garlicky & Cheesy Quinoa Zucchini Fritters
Prep time
Cook time
Total time
Packed with Quinoa and Zucchini, these Fritters are super delicious and very easy to make!
Serves: Makes 12 to 14 Fritters
  • 2 cups grated zucchini
  • ½-teaspoon salt
  • 1 cup water
  • ½-cup quinoa
  • 1 egg
  • 3 garlic cloves, minced
  • ½-teaspoon dried oregano
  • 1 cup grated fresh parmigiano-reggiano cheese
  • 1 cup panko crumbs
  • salt and fresh ground pepper, to taste
  • 3 tablespoons olive oil
  • Yogurt
  • Sour Cream
  • Soy Sauce
  1. Place zucchini in a Colander Garlicky & Cheesy Quinoa Zucchini Fritters and toss with ½ teaspoon salt.
  2. Let stand 10 minutes then wring zucchini dry with paper towel.
  3. In the meantime, prepare the quinoa.
  4. Combine water and quinoa in a small saucepan; bring to a boil.
  5. Reduce quinoa to a simmer; cover and cook for 10 minutes.
  6. Remove from heat, fluff with fork and let stand ten minutes.
  7. Place zucchini in a large bowl.
  8. Add quinoa, egg, garlic, oregano, fresh cheese, and panko crumbs.
  9. Season with salt and pepper; mix until thoroughly combined.
  10. Heat olive oil in a skillet.
  11. Shape zucchini-mixture into 2 to 3-inch patties.
  12. Working in batches, add zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 4 minutes per side.
  13. Transfer fritters to a paper towel–lined plate.
  14. Serve with yogurt, or sour cream, soy sauce, etc...

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38 Comments on this article. Feel free to join this conversation.

  1. Holly November 19, 2014 at 11:50 AM - Reply

    This might be a silly question but I’m new to cooking with quinoa. Do I need to cook the actual quinoa before adding it to the other ingredients? Or do I leave it in its raw state and just add it straight from the box? TIA

    • Katerina Petrovska November 19, 2014 at 12:08 PM - Reply

      Hi Holly!! Not silly at all! Quinoa is still fairly new to many, and for this recipe you first have to prepare the quinoa. All you have to do is combine water and quinoa in a small saucepan and bring to a boil. Reduce heat down to a simmer; cover and cook the quinoa for 10 minutes. Remove from heat, fluff with fork and let stand ten minutes to cool down. These steps are also listed in the recipe box under steps 4 through 6. Let me know if you have any more questions – I’m always happy to help!! Have a great day!

  2. Kat - The Organised Housewife November 2, 2014 at 8:46 PM - Reply

    Oh my goodness, these look delicious!! I love Quinoa. Looking forward to trying these.

  3. Beth October 6, 2014 at 7:52 PM - Reply

    I’ve been trying to find recipes with veggies that I can make ahead and have my hubby feed to our daughter, these look like they’ll work great!

  4. Clara September 26, 2014 at 11:04 AM - Reply

    WOAH I just made these and they are sooooo delicious! Im so full ugh but I want more but I can’t eat anymore! The struggle!

    • Katerina Petrovska September 26, 2014 at 11:14 AM - Reply

      HAHA :))) That’s me, all the time, with all THE FOOD! :-D Can’t stop eating! haha
      So happy to know that you loved ‘em!! Thank YOU!!

  5. Maria September 9, 2014 at 2:15 PM - Reply

    I made these last night for dinner and they were fantastic! My 6y.o. liked them too ( and she is a picky eater). Success! this recipe is a keeper! Thank you Katerina!

  6. Gonzalo September 2, 2014 at 1:25 PM - Reply

    Hi Katerina!
    This recipe looks amazing and the pictures are awesome. I am trying to make it a little more healthier (even though it already is). Can you think about a low-cal alternative for the cheese and the panko? Do you think I can still cook them without those ingredients?

    Thanks so much for all your recipes!

    • Katerina Petrovska September 2, 2014 at 1:42 PM - Reply

      Hi, Gonzalo!

      Considering that the mixture is a bit sticky due to the moisture of the quinoa, you can certainly try to make these without the crumbs. The cheese adds a lot of flavor to the fritters, but if you don’t mind that, either choose a low-cal sharp cheese or just leave it out and add some fresh herbs to kick up the flavor. I’d go with more oregano or even thyme. Let me know how they turned out!

      • Gonzalo September 2, 2014 at 5:12 PM - Reply

        Thanks so much!! I’ll definitely try it as soon as possible

      • cindy October 1, 2014 at 9:58 AM - Reply

        I use almond meal as a substitute for bread crumbs in meatballs so I would imagine it would work here as well. The cheese is hard to substitute because of the great flavor it would add.

  7. Jill September 1, 2014 at 8:41 PM - Reply

    Made these tonight – so good! We treated them like meatballs and served with marinara sauce.

    Do you think baking them would work? Maybe on a wire rack so they crisp up a bit?

    • Katerina Petrovska September 1, 2014 at 8:56 PM - Reply

      Hi Jill!!

      Oh I am so happy you enjoyed them!! Between these fritters and my zucchini brownies, I am running out of zucchini! :-D
      To answer your question; I have made these in the oven and they were good. I also think your wire rack idea might be better than mine. I preheated the oven to 400 degrees Fahrenheit and just placed the fritters on a parchment paper-lined baking sheet. 10 minutes on one side, flipped them for another 10 minutes on the other and they were great! Hope that helps!

  8. Jen August 26, 2014 at 7:42 AM - Reply

    Do you think these will freeze well?

    • Katerina Petrovska August 26, 2014 at 8:02 AM - Reply

      Hi Jen!

      Yes, they absolutely do, as long as they’re uncooked. You can also leave the mixture in the fridge for a few days before you are ready to use it. Hope this helps! Let me know how it goes. Enjoy your day!!

      • jen August 26, 2014 at 8:59 AM - Reply

        I just made a batch and they are fantastic!! I am making a batch to freeze right now! Thanks!

  9. Bri | Bites of Bri August 17, 2014 at 5:38 PM - Reply

    We made these tonight and they were AWESOME! Seriously…so good! I was too full to eat more but I still wanted more after eating so many. Can’t wait for the leftovers :)

    • Katerina Petrovska August 17, 2014 at 5:52 PM - Reply

      That is so cool!!! I’m so happy you enjoyed them! They seriously are to die for, right?! ;-) Thank you!

  10. Norma | Allspice and Nutmeg August 11, 2014 at 3:22 PM - Reply

    Ooooo, I bet these were amazing!

  11. Russell from Chasing Delicious August 11, 2014 at 10:15 AM - Reply

    Yum! I will take a dozen of these! Too much? Fine. 10.

    • Katerina Petrovska August 11, 2014 at 10:39 AM - Reply

      HA! That’s about how many I inhaled in one sitting! :-D Thank you, Russell!

  12. Dina August 10, 2014 at 7:20 PM - Reply

    Love it! Thank you for sharing. Question, do you think couscous would work in this reciepe instead if quinoa? Always enjoy reading your blog. God bless, Dina

    • Katerina Petrovska August 10, 2014 at 11:23 PM - Reply

      Hi Dina!! Thanks SO MUCH for the kind words!! I would definitely use couscous instead of quinoa, but you might need to add about a 1/4-cup more to get the right consistency. Let me know how they turn out!

  13. Laura (Tutti Dolci) August 10, 2014 at 6:23 PM - Reply

    I love these fritters so much that I want to eat the whole batch! :)

  14. Matt Robinson August 10, 2014 at 5:41 PM - Reply

    We are all about keeping things simple and these fit that perfectly. Amazing!

  15. Ramona August 10, 2014 at 4:40 PM - Reply

    These fritters look great… great way to sneak some healthy ingredients. :)

  16. Bri | Bites of Bri August 10, 2014 at 3:37 PM - Reply

    Katerina, these look outstanding and are perfect for all the zucchini we have! Great photos. Good luck with the kiddos. :)

  17. A_Boleyn August 10, 2014 at 3:23 PM - Reply

    Your fritters looks amazingly tasty for being full of veggies and healthy grains. :)

    Best of luck with the Frozen themed b-day party. Easy on those mojitos.

  18. Deanna August 10, 2014 at 2:31 PM - Reply

    I have a week old zucchini in the fridge, I think I can do this! Hope you had a great day! :-)

  19. Anna @ Crunchy Creamy Sweet August 10, 2014 at 12:40 PM - Reply

    LOVE these fritters! I am all about keeping it simple these days too!

  20. Samantha @FerraroKitchen August 10, 2014 at 10:41 AM - Reply

    This looks wonderful!! I love the addition of quinoa!

  21. Averie @ Averie Cooks August 10, 2014 at 5:07 AM - Reply

    Your photography Prettiest fritters ever! pinned!

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