Crispy Zucchini Quinoa Fritters
These crispy zucchini quinoa fritters are quick, wholesome, and packed with plant-based protein and fiber. Perfect for appetizers, snacks, or a light main course, they fry up golden and serve beautifully with your favorite dipping sauce. Easy to prep and ideal for meal planning, they’re a healthy way to enjoy veggies any day of the week.
Equipment
- 1 food processor with grater blade or box grater
- 1 flour sack towel or nut milk bag
- 1-Colander
- 1 large mixing bowl
- 1 2-ounce portion scoop or spoon/hands
- 1 large baking sheet
- 1 12-inch skillet
- 1 fish spatula
Ingredients
- ½ pound zucchini shredded (~2 cups)
- 1 large carrot shredded (~1 cup)
- Salt to taste (for drawing out moisture)
- 1 cup cooked quinoa
- 3 large eggs
- 1 green onion thinly sliced
- ½ teaspoon Old Bay seasoning or Cajun seasoning
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup panko bread crumbs
- 2 –3 tablespoons oil for frying
Instructions
- Prep the Vegetables: Start by washing your zucchini and carrot thoroughly under cold running water. Use a box grater or the grater attachment on a food processor to shred the zucchini into fine, even strands. Shred the carrot to a similar size to ensure uniform texture. Transfer the shredded vegetables into a clean colander or a nut milk bag. Sprinkle lightly with salt—this will help draw out excess moisture, which is key for crisp, well-formed fritters. Allow them to sit for 10–15 minutes.
- Squeeze Out Excess Moisture: After the vegetables have rested, it’s essential to remove as much water as possible. Gather the zucchini and carrot in the towel or nut milk bag and squeeze firmly over the sink. This step ensures the fritters won’t be soggy and will hold their shape during cooking. The drier the mixture, the crispier your fritters will turn out. Set the drained vegetables aside for the next step.
- Mix the Fritter Base: In a large mixing bowl, combine the cooked quinoa, eggs, sliced green onion, Old Bay or Cajun seasoning, sea salt, and black pepper. Stir until the ingredients are evenly incorporated. Quinoa adds a nutty texture and plant-based protein, while the eggs act as a natural binder to help the fritters hold together during cooking.
- Incorporate Vegetables: Gently fold the drained zucchini and carrot into the quinoa-egg mixture. Add the panko bread crumbs at this stage and stir until everything is evenly combined. The bread crumbs absorb any remaining moisture and add a slight crunch. Let the mixture rest for 5 minutes to allow the ingredients to bind together and make shaping easier.
- Portion the Fritters: Preheat a 12-inch skillet over medium heat. While the skillet is warming, scoop about 2 ounces (roughly 4 tablespoons) of the mixture per fritter onto a prep tray or plate. Using your hands or the back of the scoop, gently flatten each portion into a 3-inch round patty. Keeping the patties uniform in size ensures they cook evenly.
- Heat the Oil: Add 2–3 tablespoons of oil to coat the bottom of the preheated skillet. Allow the oil to heat until it shimmers but does not smoke. This step is crucial for achieving golden, crispy fritters without them sticking to the pan.
- Fry the Fritters: Carefully place the patties into the skillet, ensuring they don’t touch each other. Cook over medium heat for 3–4 minutes on the first side, or until the bottom is golden brown and crispy. Flip the fritters gently using a fish spatula and cook the other side for another 3–4 minutes. Adjust the heat as needed to prevent burning while maintaining a golden crust.
- Drain and Rest: Once cooked, transfer the fritters to a paper towel-lined plate to absorb any excess oil. If frying in multiple batches, wipe out the skillet between batches to remove any leftover crumbs and prevent sticking. This keeps each batch crisp and perfectly golden.
- Serve and Enjoy: Serve your zucchini quinoa fritters warm with your favorite dipping sauce, such as a garlic yogurt sauce, tangy aioli, or fresh salsa. They’re perfect as an appetizer, snack, or light main course. These fritters can also be made ahead and stored in the refrigerator for up to 5 days, making them excellent for meal prep.
Notes
- Cook Quinoa Ahead of Time: For best texture and quicker prep, cook quinoa a day before making the fritters. Chilled quinoa binds better and produces crispier patties.
- Dry Vegetables Thoroughly: Squeeze out as much water as possible from shredded zucchini and carrot to prevent soggy fritters. A nut milk bag or clean towel works best.
- Portion Uniformly: Use a 2-ounce scoop or spoon to make evenly sized patties. Consistent sizing ensures even cooking.
- Use Minimal Oil: Pan-fry with just enough oil to coat the skillet. This keeps fritters crisp without making them greasy.
- Optional Seasoning Variations: Experiment with fresh herbs like parsley, dill, or chives, or spices like smoked paprika or cumin, to customize flavor.
