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Easy Zucchini Quinoa Fritters with Dill and Lemon Recipe

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3.8 from 5 reviews

These Easy Zucchini Fritters are a delicious, healthy, and gluten-free vegetarian snack or side dish made with shredded zucchini, cooked quinoa, sautéed greens, and a chickpea flour binder. Pan-fried to a crispy golden brown with an optional oven finish for extra crispiness, they are perfect served hot with fresh dill and lemon wedges or your favorite dairy-free sauce.

Ingredients

Fritters

  • 2 cups cooked and cooled quinoa
  • 2 cups shredded zucchini (approximately 2 small zucchinis)
  • 2 Tbsp avocado or coconut oil, plus more for cooking
  • 1/2 cup finely diced onion
  • 4 cloves garlic, minced
  • Pinch of sea salt
  • Pinch of black pepper
  • 2 cups chopped greens (preferably spinach)
  • 1/3 cup chickpea flour
  • 1/4 cup water
  • 1/4 tsp sea salt
  • 1/4 cup fresh dill, chopped
  • 1/2 cup gluten-free flour blend, plus more as needed

Optional Garnishes

  • Fresh dill
  • Lemon wedges
  • Dairy-free yogurt, hummus, or garlic dill sauce (optional)

Instructions

  1. Cook the quinoa. If you don't have cooked quinoa ready, start by cooking 2/3 cup uncooked quinoa according to package instructions to yield about 2 cups cooked. Let it cool completely before using.
  2. Prepare the zucchini. Shred the zucchini using a box grater or food processor’s grater attachment until you have 2 cups. Transfer shredded zucchini to a clean towel and squeeze out excess moisture thoroughly. Set aside.
  3. Sauté the aromatics and vegetables. Heat a large pot or rimmed skillet over medium heat. Add 2 Tbsp avocado or coconut oil, then add the diced onion and minced garlic. Season with a pinch of salt and pepper and sauté for 3-4 minutes until the onion is tender and fragrant. Add the shredded zucchini and cook for another 2 minutes. Stir in the chopped greens (e.g., spinach) just until they wilt slightly. Remove from heat and set aside to cool slightly.
  4. Make the chickpea “egg” mixture. In a small bowl, combine chickpea flour with 1/4 cup water and 1/4 tsp sea salt. Stir until you get a runny paste that mimics the texture of an egg. Adjust water or flour if necessary. Set aside.
  5. Combine all ingredients. In a large mixing bowl, add the sautéed vegetables, cooked quinoa, fresh dill, and season with additional salt as needed. Stir in the chickpea “egg” mixture. Then fold in the gluten-free flour blend until well combined. The mixture should be slightly tacky but moldable; add more flour if it's too wet.
  6. Form the fritters. Shape the mixture into thin patties about 1/4 inch thick the size of the palm of your hand. Prepare them on a clean surface before cooking.
  7. Pan-fry the fritters. Heat a large rimmed skillet (preferably cast iron) over medium heat. Add a small amount of oil to coat the pan. Add fritters without crowding the pan. Fry each side for approximately 4 minutes until golden brown and crispy.
  8. Optional: Crisp in the oven. For extra crispiness, transfer the cooked fritters onto a baking sheet and bake in a preheated 400°F (204°C) oven for 10-15 minutes.
  9. Serve. Serve fritters hot garnished with fresh dill, lemon wedges, and optional dairy-free yogurt, hummus, or garlic dill sauce according to your preference.
  10. Store leftovers. Keep leftovers covered in the refrigerator for up to 3-4 days or freeze for up to 1 month. Reheat on the stovetop over medium heat, in a 350°F (176°C) oven, or microwave until heated through. Thaw before reheating if frozen.

Notes

  • Squeezing excess moisture from zucchini is essential to avoid soggy fritters.
  • If the mixture is too wet and difficult to form patties, gradually add more gluten-free flour until it holds shape.
  • For extra crispness, use a cast iron skillet and finish cooking in the oven.
  • These fritters are vegan, gluten-free, and dairy-free.
  • Store leftovers properly to maintain texture and flavor.

Find it online: https://simpleplatter.com/easy-zucchini-quinoa-fritters-with-dill-and-lemon-recipe/