Quinoa Zucchini Fritters

IMG_0588.JPGThe weekend is when my weekday routine is pleasantly turned upside down. I don’t have to wake up when my alarm goes off, I can just keep hitting snooze. I don’t have to rush out of the house to beat morning traffic so I can get to work on time. And, I don’t have to bother with make-up, itchy dress-pants or combing my hair. I can just stay in my pyjamas all day long. I can also forego my 3 meals + 2 snacks per day routine. In fact, I don’t even bother with prepared meals on the weekend. I just nibble on whatever I have in the fridge (usually in between episodes of Keeping Up With the Kardashians and the Food Network.) Oh, how I love weekends.
One of my favourite, in season snacks to make is quinoa zucchini fritters.  This recipe is adapted from 2 sources: my Mom (she is an amazing cook!) and Diethood’s Garlicky Cheesy Quinoa Zucchini Fritters (I love the use of quinoa for a punch of protein). I enjoy these fritters as a late breakfast or early lunch on those lazy Saturday or Sunday mornings when I’ve happily slept in late. Dip them in a marinara sauce or zesty greek yogurt and you have a complete weekend meal….umm, I mean snack. Here’s to the weekend!


Quinoa Zucchini Fritters (yields 12-14)


2 cups grated zucchini

1/2-teaspoon salt

1 cup water

1/2-cup quinoa

2 eggs

2 garlic cloves, minced

1/2-teaspoon dried oregano

handful of fresh parsley, chopped

1 cup grated fresh parmigiano-reggiano cheese

1 cup panko crumbs (or traditional bread crumbs)

salt and fresh ground pepper, to taste

3 tablespoons olive oil

Place zucchini in a colander and toss with 1/2 teaspoon salt. Let stand 10 minutes then wring zucchini dry with paper towel.
In the meantime, prepare the quinoa. Combine water and quinoa in a small saucepan; bring to a boil. Reduce quinoa to a simmer; cover and cook for 10 minutes. Remove from heat, fluff with fork and let stand ten minutes.
Place zucchini in a large bowl. Add quinoa, eggs, garlic, oregano, fresh parsley, fresh cheese, and panko crumbs. Season with salt and pepper; mix until thoroughly combined.
Heat olive oil in a skillet. Shape zucchini-mixture into 2 to 3-inch patties. Working in batches, add zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 4 minutes per side. Transfer fritters to a paper towel–lined plate. Serve with marinara sauce or greek yogurt topped with lemon zest.

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