Zucchini Fritters
These crispy quinoa zucchini fritters are one of my favorite summer zucchini recipes! They're light and delicious, easy to make, and great as an appetizer or side dish.
Servings: 14
Equipment
Ingredients
- 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 freshly ground black pepper to taste
- ¼ cup vegetable oil
Optional (For Dipping)
- yogurt or sour cream
- Ranch dressing
- marinara
- soy sauce
Instructions
- Drain the zucchini. Place the grated zucchini in a colander and toss with 1/2 teaspoon salt. Let stand for 10 to 15 minutes, then wring the zucchini dry with a paper towel.
- Cook the quinoa. 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.
- Make the fritter mixture. 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.
- Shape and fry the fritters. 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 the cooked fritters to a paper towel-lined plate.
- Enjoy! 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.
Nutrition
Serving: 1Patty | Calories: 135kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 246mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 0.4mg
