Zucchini Quinoa Fritters

Wondering what to do with your surplus of zucchini this summer? Zucchini Quinoa Fritters are the perfect solution. They are packed with ingredients that will leave you feeling great but deliver a flavor that will keep your taste buds happy. With a garlicky dipping sauce, this is a crave-worthy vegetarian meal or side.

Summer is the time for zucchini.

Whether you are looking for a way to use up an abundance of zucchini from your garden or want a quick and easy summer meal, these quinoa zucchini fritters are the perfect solution.

They are easy to make, kid-friendly, and always a hit at my house. Give them a try, and I think you will love them too.

Ingredients for Making Zucchini and Quinoa Fritters

Dipping Sauce

• Greek Yogurt: I like to use plain greek yogurt in these fritters. You could also use a dairy-free yogurt if desired.
• Olive Oil: This is used in the yogurt sauce and for frying the fritters. You could also use coconut oil or another oil of choice. (I don't recommend frying in extra virgin olive oil, but regular olive oil works well.)
• Lemon Juice: Freshly squeezed lemon juice gives these fritters a bright flavor.
• Oregano: I love using fresh oregano in these fritters when I have it, but you could also use dried oregano.
• Garlic: If you don't have minced garlic, use ½ teaspoon of garlic powder.

Fritters

• Shredded Zucchini: I use a food processor to shred the zucchini, but you could also use a grater. Just be sure to squeeze out any excess moisture from the zucchini before adding it to the batter.
• Salt: Adjust the salt to your liking.
• Green Onions: Green onions add a mild onion flavor to the quinoa cakes. You could also use diced onion, but I find green onions to be less overpowering.
• Pepper: Add freshly ground black pepper to taste.
• Cooked Quinoa: You'll need 1 cup of cooked quinoa for this recipe. I like to cook my quinoa in vegetable broth for extra flavor, but you can use water if desired.
• Cooked Jasmine Rice: You'll need 1 cup of cooked jasmine rice for this recipe. Again, I like to cook my rice in vegetable broth for extra flavor, but you can use water. You can adjust the amount of salt to your taste.
• Breadcrumbs: Breadcrumbs help bind the patties and add texture and flavor. You can use gluten-free breadcrumbs if you like.
• Parmesan cheese: Parmesan cheese is my favorite, but you could also use another type of cheese.
• Lemon Zest: Lemon zest adds a bright flavor to the fritters. You could also use lime zest or orange zest.
• Egg: One egg is used as a binding agent in this recipe. If you're vegan or have an egg allergy, you could try using a "chia egg" (1 tablespoon chia seeds + 3 tablespoons water) or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).

Tips & Tricks for Making Perfect Zucchini Quinoa Patties

• Be sure to squeeze out any excess moisture from the shredded zucchini before adding it to the batter. Otherwise, your fritters will be too wet and won't hold together well.
• I prefer to use freshly squeezed lemon juice in these fritters, but you could also use bottled lemon juice.
• I like to use panko breadcrumbs, but you could also use regular breadcrumbs or gluten-free breadcrumbs.

Serving Suggestions

Here are a few ideas for what to serve with zucchini quinoa cakes::

• Tzatziki Sauce: This cool and creamy yogurt sauce is the perfect dip for these fritters.
• Greek Salad: A simple greek salad pairs perfectly with these flavorful fritters.
• Tomato Salad: This bright and fresh salad is a great summertime side dish.
• Caramelized Brussels Sprouts: These roasted Brussels sprouts make a delicious and healthy side dish.

Frequently Asked Questions 

What is the best way to shred zucchini for these fritters?

I like to use a food processor to shred the zucchini, but you could also use a grater. If you use a grater, just be sure to squeeze out any excess moisture before adding the zucchini to the batter.

Can I make these quinoa fritters vegan or dairy-free?

Yes!

If you're vegan or dairy-free, you can omit the Parmesan cheese or substitute it with vegan cheese. Use a chia or flax egg in place of the egg.

Storage

These fritters can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a lightly oiled pan over medium heat until warmed through.

Freezing

Yes! These fritters can be frozen for up to 3 months. To freeze, transfer to a parchment lined baking sheet and freeze until solid. Once they are frozen, transfer them to a freezer-safe container for storage.

Reheating

Thaw in the refrigerator overnight and reheat in a lightly oiled pan over medium heat until warmed through.

How to Make Zucchini Quinoa Fritters

First, start by cooking the quinoa according to the package instructions. Once it's cooked, fluff with a fork and set it aside to cool.

Next, shred the zucchini and place it in a colander over the sink. Sprinkle with salt and let it sit for 10 minutes. This will help to draw out any excess moisture from the zucchini.

Then, squeeze out any remaining moisture from the zucchini and place it in a large bowl. Add in the cooked quinoa, breadcrumbs, Parmesan cheese, lemon zest, egg, garlic, salt, and pepper. Mix everything together until well combined.

Form the mixture into patties and cook in a lightly oiled pan over medium heat until golden brown on both sides.

Serve with your favorite dipping sauce or salad. Enjoy!

This recipe was contributed by Jamey in 2013, who used to blog at Dabbles & Babbles.

Print Recipe

5 from 3 votes

Zucchini Quinoa Fritters

These Zucchini Quinoa Patties are a delicious version of quinoa patties that the whole family will love! This easy to make vegetarian quinoa recipe make a great main course or side dish!

Prep Time25 mins

Cook Time25 mins

Total Time50 mins

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: quinoa recipes

Servings: 6

Calories: 258kcal

Author: Wendy Polisi

Ingredients

• 2 cup shredded zucchini
• 1 cup cooked quinoa
• 1 cup cooked jasmine rice feel free to omit and just use 2 cups of quinoa
• 1 egg or 1 tablespoon ground flax seeds + 3 tablespoons warm water
• 4 cloves garlic minced
• ½ cup green onions
• 1 cup breadcrumbs I like panko; gluten free works too
• ½ cup parmesan cheese freshly grated is best but use what you have or vegan parmesan
• Zest from 1 lemon
• 1 teaspoons lemon juice
• ½ teaspoons salt
• ½ teaspoons pepper
• 2 teaspoons oil plus more for frying

FOR THE YOGURT SAUCE:

• 2 tablespoons olive oil
• 1 cup plain greek yogurt dairy, soy or coconut
• Juice from ½ a lemon
• 1 tablespoons freshly chopped oregano
• 1 clove garlic minced

US Customary - Metric

Instructions

• If using flax egg, combine ground flax seeds with warm water and set aside.
• Combine and thoroughly mix all the yogurt sauce ingredients together and let sit in the fridge until the patties are ready to be served
• Sprinkle ¼ teaspoon of salt on the shredded zucchini, put in a colander and let sit to draw out any liquid.
• Heat oil in a medium skillet and add garlic and green onions, ¼ teaspoon salt and pepper and cook until veggies are slightly soft. Remove from heat, drain off excess oil and allow to cool.
• In a large bowl, combine breadcrumbs, panko, parmesan cheese and lemon zest. The mix in lemon juice, quinoa, rice, and cooked green onions and garlic. Add in egg and shredded zucchini. Mix everything together thoroughly and start forming balls (a little smaller than a golf ball) and then carefully flatten into a thick patty.
• Preheat oven to 400 F
• Heat oil (just enough to evenly cover the surface entirely) on medium-high heat in a large skillet. Carefully place patties into the pan and cook for a few minutes on each side until it starts to lightly brown and get a little crispy. Remove from pan and place to a paper towel covered plate. Dab off any excess oil with more paper towel.
• Move patties onto a baking sheet and cook in the oven for 15 minutes, turning over at about the halfway point.
• Remove from oven, allow to cool slightly and serve with the chilled yogurt sauce on top.

Nutrition

Calories: 258kcal | Carbohydrates: 30g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 357mg | Potassium: 276mg | Fiber: 2g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 10.1mg | Calcium: 177mg | Iron: 1.3mg