Quinoa and Veggie Fritters
Crispy on the outside, tender on the inside, and packed with vegetables.
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.