Looking for a delicious, protein-packed meal that’s both nutritious and crispy? These Quinoa and Veggie Fritters have become my go-to recipe for transforming leftover quinoa into something extraordinary. They’re crispy on the outside, tender on the inside, and packed with vegetables that make every bite both flavorful and wholesome.
Ingredients
- 2 cups cooked quinoa (cooled)
- 1 medium carrot, grated
- 1 medium zucchini, grated and squeezed dry
- 1/2 cup corn kernels
- 3 green onions, finely chopped
- 2 large eggs
- 1/3 cup all-purpose flour (or chickpea flour for gluten-free option)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil for frying
Instructions
- Start by squeezing excess moisture from your grated zucchini using a clean kitchen towel or cheesecloth. This prevents soggy fritters.
- In a large bowl, combine the cooled quinoa, grated carrot, drained zucchini, corn, and green onions.
- Whisk eggs in a separate bowl and add to the quinoa mixture.
- Add flour, garlic powder, cumin, salt, and pepper. Mix until everything is well combined.
- Heat olive oil in a large skillet over medium heat.
- Scoop about 1/4 cup of mixture for each fritter and flatten slightly in the pan.
- Cook for 3-4 minutes on each side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: Makes 12 fritters (4-6 servings)
Recipe Notes
For best results, make sure your quinoa is completely cooled before mixing – warm quinoa can make the mixture too sticky. If your mixture seems too wet, add a tablespoon of flour at a time until it reaches the right consistency. These fritters reheat beautifully in a 350°F oven for 10 minutes, making them perfect for meal prep.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. They’re delicious served with a dollop of Greek yogurt, avocado sauce, or your favorite dipping sauce. For extra protein, you can add 1/2 cup of crumbled feta cheese to the mixture.
Pro tip: If you’re having trouble with the fritters falling apart, chill the mixture in the refrigerator for 30 minutes before cooking. This helps them hold together better during frying.
Quinoa and Veggie Fritters
Ingredients
- 2 cups cooked quinoa cooled
- 1 medium carrot grated
- 1 medium zucchini grated and squeezed dry
- 1/2 cup corn kernels
- 3 green onions finely chopped
- 2 large eggs
- 1/3 cup all-purpose flour or chickpea flour for gluten-free option
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil for frying
Instructions
- Start by squeezing excess moisture from your grated zucchini using a clean kitchen towel or cheesecloth. This prevents soggy fritters.
- In a large bowl, combine the cooled quinoa, grated carrot, drained zucchini, corn, and green onions.
- Whisk eggs in a separate bowl and add to the quinoa mixture.
- Add flour, garlic powder, cumin, salt, and pepper. Mix until everything is well combined.
- Heat olive oil in a large skillet over medium heat.
- Scoop about 1/4 cup of mixture for each fritter and flatten slightly in the pan.
- Cook for 3-4 minutes on each side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.