3cups grated zucchini, as much water squeezed out as possible
2 tsp. dried oregano
1 tsp. dried dill
1/2cup flour (I used 100% whole wheat pastry flour)
1/2 teaspoon baking powder
2 tbsp. lemon juice
generous pinch salt/ground pepper
1 large lemon, zest and juice
2 garlic cloves, minced
1/2 tsp. dried dill
Parsley, for garnish (optional)
Combine the quinoa and 1 cup water in a sauce pan and bring to a boil. Reduce heat to low, cover and simmer until cooked, about 12 minutes. Set aside and let cool.
Heat a medium non-stick skillet over medium heat and add the onion. Cook until soft, about 5 minutes. Stir in the garlic clove, dried oregano and dill. Set aside and let cool slightly.
Grate the zucchini using a box grater or food processor. Place in a large bowl and squeeze out as much water as possible. For reference, I squeezed out about 1 cup water from the zucchini. If you have too much water left in the fritters, they will be soggy and won’t get crispy.
Place the grated zucchini back in the bowl and add in the cooked quinoa, onion and herb mixture, flour, baking powder, lemon juice and a generous pinch salt/pepper.
Heat a skillet over medium-high heat (I used my [url:1]cast-iron[/url] for a crispy crust) and add a tsp. or two of oil.
Grab a hunk of zucchini mixture (about 1/3 cup) and form into a patty.
Place in the skillet and let cook 3-4 minutes until golden brown, flip and cook another 2-3 minutes on the either side.
Cook the rest of the fritters and set on a platter.
Whisk together the ingredients for the hummus sauce and drizzle over the fritters.