Blick Woodhenwardsen
Recipes → Zucchini Fritters

Zucchini Fritters

Scale:1x

Ingredients

  • 2 cups cooked and cooled quinoa
  • 2 cups shredded zucchini (~2 small zucchinis)
  • 2 tablespoons avocado or coconut oil, plus more for cooking
  • ½ cup finely diced onion
  • 4 cloves garlic, minced
  • sea salt and black pepper
  • 2 cups chopped greens (spinach preferred)
  • 2 eggs
  • ¼ teaspoon sea salt, plus more to taste
  • ¼ cup fresh dill
  • ½ cup flour (plus more as needed)
  • sauce for serving (coconut yogurt, hummus, or garlic dill sauce)
  • fresh dill for garnish
  • lemon wedges

Instructions

  1. If you do not already have cooked quinoa, prepare it at this time — 2/3 cup uncooked quinoa will yield ~2 cups cooked.
  2. Shred zucchini using either the coarse side of a box grater or the grater attachment of a food processor. Measure out 2 cups. Then transfer to a clean towel and squeeze out excess moisture. Set aside.
  3. Heat a large pot or rimmed skillet over medium heat. Once hot, add oil (or water), onion, and garlic. Season with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring frequently, or until the onion is tender and fragrant. Add zucchini and sauté for another 2 minutes. Lastly, add chopped greens and stir to slightly wilt. Set aside.
  4. In a small bowl, beat the 2 eggs and set aside.
  5. To a large mixing bowl add sautéed vegetables, cooked and cooled quinoa, salt, and fresh dill and stir. Then add beaten eggs and stir. Lastly, add flour and stir until combined. You should have a slightly tacky but moldable mixture. Add more gluten-free flour as needed if too wet to handle.
  6. Form into thin (roughly 1/4-inch-thick) patties the size of the palm of your hand. In the meantime, heat a large rimmed skillet over medium heat (cast iron preferred).
  7. Once hot, add a little oil to coat the pan and enough fritters to comfortably fit without crowding. Pan fry until golden brown, ~4 minutes on each side.
  8. Optional: For even crispier fritters, continue baking in a 400-degree F (204 C) oven for 10-15 minutes.
  9. Serve hot with garnishes of choice, such as lemon juice, dairy-free yogurt, hummus, garlic dill sauce, or fresh dill (all optional).
  10. Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat, in a 350 degree F (176 C) oven, or in the microwave until hot. If frozen, thaw before reheating.