Ingredients

The following ingredients have 13 Servings
  • 2 cups grated zucchini
  • 1/2- teaspoon salt
  • 1 cup water
  • 1/2- cup quinoa
  • 1 egg
  • 3 garlic cloves (, minced)
  • 1/2- teaspoon dried oregano
  • 1 cup grated fresh parmigiano-reggiano cheese
  • 1 cup panko crumbs
  • salt and fresh ground pepper (, to taste)
  • 3 tablespoons olive oil
  • Yogurt
  • Sour Cream
  • Soy Sauce

Instruction

  • Place zucchini in a Colander and toss with 1/2 teaspoon salt.
  • Let stand 10 minutes then wring zucchini dry with paper towel.
  • In the meantime, prepare the quinoa.
  • Combine water and quinoa in a small saucepan; bring to a boil.
  • Reduce quinoa to a simmer; cover and cook for 10 minutes.
  • Remove from heat, fluff with fork and let stand ten minutes.
  • Place zucchini in a large bowl.
  • Add quinoa, egg, garlic, oregano, fresh cheese, and panko crumbs.
  • Season with salt and pepper; mix until thoroughly combined.
  • Heat olive oil in a skillet.
  • Shape zucchini-mixture into 2 to 3-inch patties.
  • Working in batches, add zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 4 minutes per side.
  • Transfer fritters to a paper towel–lined plate.
  • Serve with yogurt, or sour cream, soy sauce, etc...