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Zucchini Fritters
Savory, tender yet crispy, veggie-forward. They are so versatile - you can put them with anything! Plus, they only take 30 minutes to make and have a make-ahead option.
COURSE
Side Dish
CUISINE
American
SERVINGS
12
EQUIPMENT
- Stove
- Refrigerator
- Oven
INGREDIENTS
- 2 cups cooked and cooled quinoa
- 2 cups shredded zucchini (~2 small zucchinis as recipe is written)
- 2 Tbsp olive oil, plus more for cooking
- 1/2 cup finely diced onion
- 4 cloves garlic, minced
- 2 1/2 cups spinach (or combination spinach, kale, and swiss chard)
- 1 egg 1/4 tsp salt, plus more to taste pinch of black pepper
- 1/4 cup fresh dill (or 2 Tbs of dried dill)
- 3/4 cup oat flour (or 1/2 cup + 2Tbs oats, ground) + more if needed
INSTRUCTIONS
- If you do not already have cooked quinoa, prepare it at this time — 2/3 cup uncooked quinoa will yield ~2 cups cooked.
- Shred zucchini using either the coarse side of a box grater or the grater attachment of a food processor. Then transfer to a clean towel and squeeze out excess moisture - try to get it as dry as possible!
- Heat a large pot or rimmed skillet over medium heat. Once hot, add oil (or water), onion, and garlic. Season with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring frequently, or until the onion is tender and fragrant. Add zucchini and sauté for another 2 minutes. Lastly, add chopped greens and stir to slightly wilt.
- To a large mixing bowl, add sautéed vegetables, quinoa, salt, pepper, dill, and egg. Then, mix in oat flour and stir until combined. If too wet to handle, add more oat flour until tacky and able to mold into patties.
- Optional step: let mix rest in fridge for 1 hour to 24 hours.
- Form into thin (roughly 1/4-inch-thick) patties the size of the palm of your hand.
- Heat a large rimmed skillet over medium heat.
- Once hot, add a little oil to coat the pan and enough fritters to comfortably fit without crowding. Pan fry until golden brown, ~4 minutes on each side.
- Optional step: For even crispier fritters, continue baking in a 400-degree F (204 C) oven for 10-15 minutes.
- Serve hot with garnishes like lemon juice, yogurt, hummus, dill sauce, etc.
NOTES
Profile Exchange: 2 fritters = 2 starches, 1 cup vegetables, 1 fat, 1 flex
Looking for more low-carb swaps ? Be sure to try this easy recipe for Zucchini Garlic Bites!
KEYWORD
Zucchini, Low-Carb Swaps, Low-Carb Fritters
Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat, in a 350 degree F (176 C) oven, or in the microwave until hot. If frozen, thaw before reheating.
Adapted from recipe by Minimalist Baker: https://minimalistbaker.com/easy-zucchini-fritters/
