Greek Quinoa Zucchini Fritters
Greek Quinoa Zucchini Fritters! Crispy zucchini fritters with a garlic-hummus sauce.
Equipment
- Cast Iron Skillet
Ingredients
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 much water squeezed out as possible
- 1 egg
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground 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 removed
- 1/2 cup chopped cucumber, seeded and peeled
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped parsley
Instructions
- Make the hummus sauce by whisking together all of the ingredients. Taste, then set aside.
- Make the tomato cucumber salad by mixing all of the ingredients together, then set aside.
- 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 while you grate the zucchini.
- 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, egg, feta, onion and herb mixture, flour, baking powder, lemon juice, salt and pepper.
- Heat a skillet over medium-high heat (I used my cast-iron for a crispier crust) and add a little oil to help prevent sticking.
- Grab a hunk of zucchini mixture (about 1/3 cup) and form it 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. Top with the tomato cucumber salad.
Nutrition
Serving: 1servingCalories: 197kcalCarbohydrates: 31gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 41mgSodium: 452mgPotassium: 630mgFiber: 5gSugar: 5gVitamin A: 932IUVitamin C: 31mgCalcium: 111mgIron: 3mg