Ingredients:

  • 1 cup (185g) cooked quinoa
  • 2 medium zucchini (approximately 1 lb/450g), grated
  • 1/2 teaspoon salt, plus more to taste
  • 2 large eggs, lightly beaten
  • 1/4 cup (30g) all-purpose flour (or gluten-free blend)
  • 1/4 cup (30g) grated Parmesan cheese (optional)
  • 1/4 cup chopped fresh herbs (parsley, dill, mint)
  • 2 tablespoons olive oil, for frying

Instructions:

  1. Grate zucchini and place in a colander. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture. Squeeze out as much liquid as possible.
  2. In a large mixing bowl, combine cooked quinoa, squeezed zucchini, beaten eggs, flour, Parmesan cheese (if using), and chopped herbs. Season with salt and pepper to taste.
  3. Heat olive oil in a large skillet over medium heat.
  4. Drop spoonfuls of the quinoa mixture (about 2 tablespoons per fritter) into the hot oil, leaving space between each. Gently flatten the fritters with a spatula.
  5. Cook for 3-4 minutes per side, or until golden brown and cooked through.
  6. Remove fritters from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately.