These Garlicky & Cheesy Quinoa Zucchini Fritters are packed with quinoa and zucchini. One of my favorite summer zucchini recipes, these fritters are super delicious and very easy to make!
If you’re on the hunt for a tasty and wholesome dish that speaks summer vibes, look no further! Our Garlicky and Cheesy Quinoa Zucchini Fritters are a wonderful fusion of fresh zucchini and nutrient-rich quinoa bundled into bite-sized fritters for an easy-to-enjoy meal.
Due to the abundance of vegetables provided by my parent’s enormous vegetable garden, it’s much easier to eat well and eat right. If you’re growing your own zucchini, you know they can quickly fill your garden. We try to enjoy them in many ways – fried, baked, grilled, or mixed into this tasty Creamy Parmesan Baked Zucchini!
Our love for wholesome, flavorsome food inspired us to pair two power-packed ingredients—zucchini and quinoa. Add to this the irresistible allure of cheese and garlic, and you have a recipe that promises an explosion of flavors with every bite.
The following ingredients and instructions will guide you in creating these mouth-watering fritters. Scroll down to the recipe card for complete information on ingredients and directions.
- parmigiano reggiano
- panko crumbs
How To Make Zucchini Fritters With Quinoa
- Salt the zucchini and let it rest for 10 minutes, then pat it dry.
- Meanwhile, boil the quinoa, simmer for 10 minutes, then let it cool.
- In a big bowl, mix together the zucchini, quinoa, egg, garlic, oregano, cheese, and crumbs. Add salt and pepper.
- Fry the patties/fritters in olive oil until golden. Transfer them onto a paper towel to drain.
- Serve with yogurt, sour cream, soy sauce, or your favorite dip.
What sets this recipe apart is its flexibility. Want to prep ahead? No problem—you can prepare the quinoa mixture a few days in advance and fry the fritters when you’re ready to serve. These versatile bites can fit into your menu as a light lunch, a hearty dinner, or a quick snack.
Tips and Variations
- Choosing Zucchini: Opt for medium-sized zucchini as they tend to have less water; the less water, the crispier your fritters will be.
- Drain Well: Ensuring your zucchini is properly drained is key to preventing soggy fritters. Be sure to give the grated zucchini a good squeeze to remove as much water as possible. A cheesecloth or a clean tea towel can be very helpful for this.
- Seasoning: Don’t be afraid to experiment with different herbs, spices, and cheeses to add a personal twist to your fritters. You might also consider adding finely chopped onions or shallots for an extra flavor punch.
- Frying: For the crispiest fritters, be sure not to crowd the pan. Fry in batches if necessary, and keep the heat at a medium level to ensure even cooking without burning.
- Storing & Reheating: Leftover fritters can be refrigerated for up to 2 days and are best reheated in the oven or in a toaster oven to maintain crispiness.
- These fritters are a versatile addition to any meal. Pair them with a side of mixed greens for a light, balanced lunch, or serve them alongside grilled chicken or fish for a heartier dinner. They can also be served as an appetizer, paired with a cheesy Lasagna Dip! 😋
- Don’t forget a cool Cucumber Mojito 😉 with a side of Chocolate Mousse Cake. 😬
So why wait? Dive into this delightful recipe and bring flavor and nutrition to your table with our Garlicky & Cheesy Quinoa Zucchini Fritters. This is a quick and hearty summer lunch/dinner/snack/appetizer – enjoy it as you see fit. They are so simple and delicious that it would be a shame not to try these fritters!
More Zucchini Fritters To Try
Garlicky & Cheesy Quinoa Zucchini Fritters
- 2 cups grated zucchini
- ½ teaspoon salt
- 1 cup water
- ½ cup quinoa
- 1 whole egg
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- 1 cup grated fresh parmigiano-reggiano cheese
- 1 cup panko crumbs
- salt and fresh ground black pepper, to taste
- ¼ cup vegetable oil
- Sour Cream
- Soy Sauce
- Place zucchini in a colander and toss with 1/2 teaspoon salt. Let stand for 10 to 15 minutes, then wring zucchini dry with a paper towel.
- In the meantime, prepare the quinoa. Combine water and quinoa in a small saucepan; bring to a boil. Reduce to a simmer; cover and cook for 10 minutes. Remove from heat, fluff with a fork, and let stand for 10 minutes.
- In a large bowl, combine the zucchini, cooked quinoa, egg, garlic, oregano, fresh cheese, and panko crumbs. Season with salt and pepper; mix until thoroughly combined.
- Heat the oil in a skillet. Shape the zucchini-quinoa mixture into 2 to 3-inch patties. Working in batches, add these to the skillet, flattening slightly with a spatula; cook over medium heat until golden and crisp, about 4 minutes per side. Transfer fritters to a paper towel–lined plate.
- Serve with yogurt, sour cream, marinara, soy sauce, or any dip of your choice.
- Drain Zucchini Well: Salt the zucchini and let it stand for 10 to 15 minutes. Then, squeeze out as much water as possible for non-soggy fritters. Don’t skip this part, please.
- Experiment with Seasoning: Try different herbs, spices, cheeses, or chopped onions for extra flavor.
- Don’t Crowd the Pan: Fry in batches on medium heat for even, crisp cooking.
- Store and Reheat Properly: Refrigerate leftovers for up to 2 days and reheat in the oven to keep them crispy.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.