Zucchini Quinoa Fritters are the perfect use for leftover quinoa. We were trying to come up with a good side dish that we could serve to our family and realized that so often we have some leftover quinoa in the fridge at the end of the week. So we looked further in our refrigerator and there was one lone zucchini and the rest is history 🙂
This recipe does require a little more time than we normally like to devote to a side dish but the beauty of this is you can do part or all ahead of time and just keep the fritters in the fridge until you are ready to cook them. It will be best to bring them to room temperature before cooking though.
If you have been with us for a while, you know we love quinoa for its nutritional value. It has all nine essential amino acids and is therefore considered a complete protein. It also boasts more fiber than most grains (although, technically quinoa is a seed, not a grain) and is rich in Magnesium, Riboflavin, and the antioxidant Manganese. And by adding this one medium-sized zucchini to the recipe, we’ve added about 56% of our daily needs of Vitamin C and 21% of Vitamin B12 plus a whole host of other nutrients.
We used avocado oil to cook the fritter because it has a higher smoking point but you can use olive oil or some other oil, just be careful as you cook these to make sure they don’t burn.
These Zucchini Quinoa Fritters are terrific by themselves but this Spicy Aioli really makes these taste like you are eating at a fancy restaurant. We hope you like them as much as we do!!
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Zucchini and Quinoa Fritters with Spicy Aioli
- Yield: 6 fritters 1x
- Diet: Gluten Free
Description
This is the perfect thing to make when you have leftover cooked quinoa! These Zucchini and Quinoa Fritters are so delicious by themselves and with the spicy aioli – that takes them over the top!
Ingredients
To make zucchini patties:
1/3 cup cooked quinoa
1 medium zucchini shredded (about 1 cup)
2 large eggs, beaten
3 cloves chopped garlic
2 Tablespoons chopped chives
1/2 cup grated parmesan
1/2 tsp. salt
1/4 tsp. pepper
1 cup gluten-free Panko breadcrumbs
1/4 cup avocado oil, divided
1 lemon, juice for on top (optional)
To make Spicy Aioli:
1/2 cup veganaise or mayonnaise
2–3 tsp. sriracha
1/4 tsp. garlic powder
Instructions
1.) Prepare quinoa according to the package directions. You will need 1/3 cup of the cooked quinoa for this recipe. Set aside the rest for meal planning for the rest of the week. Spread the 1/3 cup of quinoa and spread it over a cookie sheet to cool and dry out a bit.
2.) Grate zucchini and squeeze dry to remove excess moisture. and place in a medium-size bowl. Add the beaten eggs, cheese, chives, garlic, salt, and pepper. Stir to combine.
3.) Add the cooled quinoa, zucchini, and bread crumbs and combine them. Using an ice cream scoop, make into six patties.
4.) In a medium-sized pan, heat 1/4 of the avocado oil to medium-high heat. Add 3 patties and cook for 2-4 minutes on each side until golden brown on each side. Set aside cooked patties on a plate and repeat with remaining patties until all are cooked.
5.) To make the aioli, combine mayonnaise, sriracha, and garlic powder and stir to combine. Squeeze lemons over the pattie and server with spicy aioli.
