Greek Quinoa Zucchini Fritters – Delish Data

These Greek Quinoa Zucchini Fritters are one among my favourite methods to make use of zucchini. Crispy zucchini feta fritters with a garlic hummus dipping sauce. 

It’s mid-July which implies my little backyard is giving me zucchini after zucchini, and these zucchini fritters are one among my favourite methods to get pleasure from them. Full of quinoa for texture (and just a little further protein and fiber), together with feta for creaminess.

Served with a hummus dipping sauce, these quinoa zucchini fritters are nice on their very own, alongside a grilled vegetable mezze platter or as a facet dish to no matter else you’re cooking proper now.

Why I like this recipe

File this below one other Greece-inspired recipe. After our journey final summer time, I’ve been greater than impressed to make lots of the dishes that we loved throughout our time there, like the normal Greek salad, Greek orzo salad, and my new tofu gyro sandwiches.

I like zucchini like I do tofu, it’s largely flavorless by itself, however when ready accurately, it’s scrumptious! These zucchini fritters are golden brown and crispy on the surface, whereas nonetheless being tender on the within. I serve them with a drizzle of hummus sauce and just a little tomato cucumber salad on high for texture and distinction.

Ingredient Notes

• Quinoa: I like utilizing white quinoa for these fritters for shade when mixing, however tri-color quinoa may even work. You’ll want to ensure the quinoa is cooked first earlier than including to the batter.
• Zucchini: Save this recipe for when you might have extra zucchini! After grating, make sure to squeeze out as a lot water as doable.
• Feta: The feta provides in saltiness and creaminess to those zucchini fritters, although it’s OK to omit them for a dairy-free fritter.
• Egg: I add a big egg to assist these quinoa zucchini fritters set extra simply, though I’ve examined it with out the egg and it nonetheless works. If you wish to omit the egg, you then’ll want so as to add extra flour, about an additional 1/4 cup.
• Hummus Sauce: I believe ready hummus (although you should utilize home made hummus) with just a little lemon juice, dried dill, and minced garlic to drizzle on high of those quinoa zucchini fritters for added taste, although you may as well use it as a dipping sauce.
• Tomato Cucumber Salad: The contemporary, crunchy salad provides a lot taste and texture to those fritters! (If in case you have further, apply it to my cauliflower shawarma or kofta meatball plates!)

Learn how to Make

Step 1: Prepare dinner the Quinoa

Prepare dinner the quinoa by combining the quinoa and 1 cup of water in a medium saucepan. Carry to a boil, then scale back to low and canopy. Let simmer for 12 minutes, till quinoa is tender. You’ll know quinoa is finished once you see the little white circle border on the kernels. Put aside to let cool barely.

Step 2: Shred the Zucchini

Shred the zucchini utilizing a field grater or a meals processor till very finely shredded. Place the zucchini in a bowl and squeeze out as a lot water as doable. I take advantage of my palms to take away as a lot water as I can. I often get about 1 cup of water out by squeezing the zucchini.

That is necessary as soggy zucchini will make for soggy patties!

Step 3: Prepare dinner the Onion

Prepare dinner the onion in a small skillet till tender, then add within the dried herbs. Including the herbs right here helps them bloom within the oil, which provides extra taste than merely including dried herbs to the batter with out first rapidly cooking them.

Step 4: Combine collectively

Add the cooked quinoa, onion, and herb combination to the zucchini together with the feta, flour, baking powder, salt, and pepper. I often combine this primary, then style to make sure there may be sufficient salt and pepper, after which add the egg and blend till mixed. You don’t have to do that, I similar to ensuring the fritters are effectively seasoned earlier than frying!

Step 5: Pan Fry

Seize a scoop of the zucchini batter, often about 1/3 cup, then press it right into a patty. It ought to simply keep collectively in your hand.

Add to a sizzling skillet with a little bit of oil and pan fry till golden brown and crispy on either side. High with the thinned hummus sauce and a beneficiant dollop of cucumber tomato salad.

Suggestions for Success

To get these fritters as crispy as doable, you will have to finely shred the zucchini after which drain as a lot water off as doable.

I often use a field grater, however you may as well use a meals processor with a grating blade. After you’ve grated your zucchini, place it in a big bowl and begin squeezing. Take off your rings, wash your palms, and squeeze the day away.

Moisture is the enemy of crispy fritters, so in the event you don’t need soggy patties, you’ll must take away as a lot water as doable. For reference, I ended up squeezing nearly a cup of water out of my shredded zucchini!

You’ll additionally need to use a heavy hand when seasoning these. Since zucchini tends to not have a lot taste, I used a wholesome pinch of each salt and pepper for these.

The remainder of the method comes collectively very quickly flat. Add the elements, form into patties and flippantly fry. In the event you’ve obtained a cast-iron pan, break it out; it’s important in creating a superbly crunchy exterior with out going overboard on the oil.

Extra Zucchini Recipes

In the event you strive these quinoa zucchini fritters, let me know! Depart a remark, fee it, and tag your Instagram pictures with #delishknowledge . I completely love seeing your creations. Joyful cooking! 

Greek Quinoa Zucchini Fritters! Crispy zucchini fritters with a garlic-hummus sauce.

Servings: 4 servings

Prep Time: 10 minutes minutes

Prepare dinner Time: 25 minutes minutes

Zucchini Fritters

• 1/2 cup quinoa
• 1/4 cup onion, finely diced
• 1 garlic clove, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried dill
• 3 cups grated zucchini, as a lot water squeezed out as doable
• 1 egg
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon contemporary floor black pepper

Hummus Sauce

• 1/3 cup hummus
• 1 tablespoon lemon juice, zest and juice
• 1 garlic clove, minced
• 1/2 teaspoon dried dill

Tomato Cucumber Salad

• 1 cup chopped tomatoes, seeds and core eliminated
• 1/2 cup chopped cucumber, seeded and peeled
• 1/4 cup finely chopped purple onion
• 1/4 cup finely chopped parsley

• Make the hummus sauce by whisking collectively all the elements. Style, then put aside.

• Make the tomato cucumber salad by mixing all the elements collectively, then put aside.

• Mix the quinoa and 1 cup water in a sauce pan and convey to a boil. Scale back warmth to low, cowl and simmer till cooked, about 12 minutes. Put aside and let cool.

• Warmth a medium non-stick skillet over medium warmth and add the onion. Prepare dinner till comfortable, about 5 minutes. Stir within the garlic clove, dried oregano and dill. Put aside and let cool barely.

• Grate the zucchini utilizing a field grater or meals processor. Place in a big bowl and squeeze out as a lot water as doable. For reference, I squeezed out about 1 cup water from the zucchini. If in case you have an excessive amount of water left within the fritters, they are going to be soggy and gained’t get crispy.

• Place the grated zucchini again within the bowl and add within the cooked quinoa, egg, feta, onion and herb combination, flour, baking powder, lemon juice, salt and pepper.

• Warmth a skillet over medium-high warmth (I used my cast-iron for a crispier crust) and add just a little oil to assist forestall sticking.

• Seize a hunk of zucchini combination (about 1/3 cup) and kind it right into a patty.

• Place within the skillet and let cook dinner 3-4 minutes till golden brown, flip and cook dinner one other 2-3 minutes on the both facet.

• Prepare dinner the remainder of the fritters and set on a platter.

• Whisk collectively the elements for the hummus sauce and drizzle over the fritters. High with the tomato cucumber salad.

Serving: 1servingEnergy: 197kcalCarbohydrates: 31gProtein: 9gFats: 5gSaturated Fats: 1gPolyunsaturated Fats: 2gMonounsaturated Fats: 2gTrans Fats: 0.01gLdl cholesterol: 41mgSodium: 452mgPotassium: 630mgFiber: 5gSugar: 5gVitamin A: 932IUVitamin C: 31mgCalcium: 111mgIron: 3mg

Course: quinoa, Aspect Dish, vegetable, zucchini

Delicacies: American

Creator: Alexandra Caspero

 This recipe was first posted in 2015 and up to date in 2025.