These garlicky and cheesy Quinoa Zucchini Fritters are one of my favorite summer zucchini recipes; the fritters are super delicious and very easy to make!
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.
Notes
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.