These deliciously savoury vegan zucchini fritters are a hearty and healthy addition to any meal this summer season! Any leftover quinoa and leafy greens stuck in your fridge? Put them to use in this nutritious and easy to make recipe that’s versatile to serve as an appetizer at your next bbq or even as an on the go snack.
2 cups of zucchini, shredded
2 cups of quinoa, cooked and cooled
1/2 cup of onion, finely diced
4 cloves of garlic, minced
2 cups of spinach or other leafy greens, chopped
1/3 cup of chickpea flour
1/2 cup of flour
1/4 cup of water
2 tbsp of olive oil, substitute for avocado or coconut oil
1/4 tsp of salt
1/4 tsp of pepper
1/4 cup of fresh dill, finely chopped
If you don’t have any leftover quinoa, cook quinoa and cool to room temperature, yield is 2 cups cooked.
Coarsely shred zucchini using a grater and transfer 2 cups to a clean towel to squeeze out excess moisture.
Heat a large pan over medium heat and add oil and sauté diced onions and minced garlic for 3-4 minutes or until onions are translucent. Add zucchini and sauce for another 2 minutes. Stir in chopped spinach or leafy greens until slightly wilted.
Combine chickpea flour and water into a small bowl and stir until mixture resembles a runny paste.
In a large mixing bowl, combine sautéed vegetables, quinoa, salt, pepper and fresh dill. Add in chickpea mixture and stir. The texture of the batter should be slightly tacky but moldable. Finally, add flour as needed if batter is too wet to handle.
Form into palm-sized, 1/4 inch thick patties and heat a large skillet over medium heat.
Once pan is hot, lightly coat surface with oil and add enough fritters to comfortably fit for flipping. Pan fry until golden brown, about 4 minutes on each side.
Serve hot with a squeeze of lemon, hummus, or your favourite dipping sauce!