Quinoa Zucchini Fritters - These little bites of heaven are made with freshly grated zucchini, cooked quinoa, Parmesan cheese, and plenty of seasoning then pan-fried in a bit of olive oil until golden and crispy on the outside and tender and flavorful on the inside!
This zucchini fritters recipe is one of my favorite ways to use up what I have left of zucchini before we say goodbye to summer squash and hello to all the yummy winter squash recipes!
It’s similar to another family favorite, my zucchini fritters with feta, but I find the zucchini quinoa fritters to be crispier, heartier, and loaded with protein!
So, I’ve been making these nonstop lately, especially now that the kids are back in school. They’re great for packing in school lunches or to have ready as an after school snack. A creamy garlic yogurt sauce for dipping just takes every bite to another level.
Whether you’ve got an abundance of zucchini left or you’re looking for a new delicious vegetarian recipe for lunch, dinner, or snack, you’re going to want to try these healthy zucchini quinoa fritters that are as delicious as they are easy to make!
Recipe Tips
- Make sure to only add the fritters once the oil is hot. If the oil isn’t hot, the fritters will soak up too much oil waiting for the pan to heat up, making them soggy.
- Cook in batches if necessary. Do not overcrowd the pan. If you do, this will cause the temperature of the oil to become lower and it won’t allow the fritters to brown nicely on all sides.
- Flatten the fritters to about ¼-inch thickness to make sure it cooks all the way through.
- Use leftover quinoa if you have it! A great way to prepare in advance and save some time.
What Goes Into Quinoa Zucchini Fritters?
- Zucchini: Make sure to wash them first. Then use a boxed grater or food processor to shred them. Squeeze out the water using a cheesecloth or kitchen towel.
- Eggs: These will help bind the zucchini fritters with quinoa together so they don’t fall apart.
- Quinoa: Cook the quinoa according to package directions. Cool it and then use it in this recipe. Feel free to make more than you need and use the rest in other recipes.
- Small Onion: Finely chopped onion gets added to the fritter for extra flavor.
- Parmesan Cheese: The sharpness of the Parmesan adds a briny flavor that tastes amazing with zucchini, onion, and all the seasonings.
- Salt & Pepper: To taste.
- Garlic Powder: I prefer to use garlic powder rather than fresh garlic just because my kids don’t love biting into pieces of garlic in their fritters.
- All-Purpose Flour: The flour also helps to bind the ingredients together and give the fritters their structure.
- Olive Oil: For frying the quinoa zucchini fritters so they become a beautiful golden brown on the outside.
How to Make Zucchini Fritters
Step 1: Add the shredded and squeezed zucchini to a large bowl. Add the eggs, cooked quinoa, onion, Parmesan cheese, garlic powder, salt and pepper. Mix with a wooden spoon, or your hands, whatever you prefer.
Step 2: Sprinkle in the flour and mix it in with the rest of the ingredients until combined.
Step 3: Use a small ice cream scoop or spoon to scoop out the mixture and form small fritters. Dust them in flour.
Step 4: Heat olive oil in a nonstick skillet over medium heat. Once the oil is hot, add the fritters and cook until golden. Flip each one and cook until the other side is golden as well.
Step 5: Transfer the fritters to a paper towel-lined plate and serve with a creamy garlic yogurt sauce. Enjoy!
What to Serve with Zucchini Fritters
These don’t need much if you’re serving them as a snack or an appetizer. The garlic yogurt dip is great, but you can absolutely dip it in whatever your favorite dipping sauce is. Try honey mustard, garlic aioli, or lemon aioli. Maybe even a spicy mayo!
For lunch or dinner, a simple Italian salad, some macaroni and cheese, mashed potatoes, or wrapped in homemade pita!
FAQs
This could be due to too much moisture left in the zucchini. You want to squeeze as much water out as possible so your batter isn’t too wet so they don’t stick to the pan when they’re cooking, or you can always add more flour to the batter.
Certainly! Zucchini has a ton of nutrients, fiber, vitamins, and minerals. Eggs are high in protein as is quinoa. You can’t forget the onions either!
If you use a healthy oil as well that helps. I’m a big lover of olive oil and avocado oil, but you can also use coconut oil to cook your fritters.
Keep any leftovers stored in an airtight container in the fridge for up to 3 days. Be sure to let them cool first before closing the lid, otherwise, the excess moisture will cause them to get soggy faster.
Yes! You might want to double the batch and keep some frozen for later. Transfer the quinoa zucchini fritters to a freezer-safe container or freezer bag to keep frozen for 3 months.
It’s a good idea to separate the layers with parchment paper so they don’t freeze together.
More Appetizer Recipes
- Best Buffalo Chicken Taquitos
- Baba Ganoush
- Jalapeno Poppers
- Air Fryer Cheese Potato Balls
- Sausage Wonton Cups
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📖 Recipe
Zucchini Fritters Recipe
Equipment
Ingredients
- 2 medium zucchinis grated and squeezed
- 2 eggs
- 1 cup quinoa cooked
- 1 small onion finely chopped
- 5 tablespoons Parmesan cheese
- sea salt & pepper to taste
- ½ teaspoon garlic powder
- 5 tablespoons all-purpose flour more for dusting
- olive oil for frying
Instructions
- Grate 2 zucchinis, using hands squeeze the juice out and place the squeezed zucchini into a big bowl. Add 2 eggs, 1 cup of cooked quinoa, 1 chopped onion, 5 tablespoons Parmesan cheese, ½ teaspoons garlic powder, salt and pepper, to taste. Give it a good mix.
- Sprinkle flour and mix it in. Using a small ice cream scoop or small spoon, form small fritters and dust them in the flour.
- Preheat about 1 tablespoon of olive oil in the non-stick skillet, over medium/low heat. Once oil is hot add fritters and cook until golden color, flip to the other side and cook until golden color. Transfer to a plate and serve with creamy garlic yogurt sauce. Enjoy!
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