These zucchini potato fritters are made with quinoa and feta cheese for a boost of protein, and made healthier by not deep-frying. Instead, they're sautéed in a skillet.
They're perfect for a party since you can make them up to 2 days ahead, and keep in the refrigerator before sautéing. Use them as a vegetarian main dish, side, or appetizer.
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These fritters were inspired by these gluten-free corn fritters I love to make in the summer when fresh corn is everywhere. They're perfect for a dinner party vegetarian side, main or even appetizer for summer gatherings.
I typically serve them with a simple side salad, or for something more hardy, I make air fryer potatoes or air fryer bell peppers. If you love corn, you could also make this Mexican street corn casserole or this healthy Mexican quinoa casserole with black beans to go with them.
🤷♀️ What are fritters?
The most common fritters are made of chopped fruit or vegetables dipped in a batter and deep-fried. Other foods can be used, including meat and fish, and they can be breaded instead of battered.
❤️ Why you'll love this recipe
- These potato zucchini fritters use less oil as they're sautéed instead of deep-fried.
- They've got some great protein thanks to the quinoa.
- You can make them up to 2 days ahead, and keep in the refrigerator until you're ready to sauté them.
- This is a great way to use zucchini in your garden, but feel free to use alternative veggies, such as corn.
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.
For the all of the ingredients, measurements and directions for these zucchini potato fritters, go to the Recipe Card at the bottom of this post.
- Yukon gold potatoes - don't use a russet potato, as they're too fluffy and won't hold together well in the fritter.
- Zucchini
- Leek - you'll only use the white and light green parts.
- Quinoa - I use white quinoa, although you can use red quinoa if you like a little more texture to it. Go to this link on how to cook perfect fluffy quinoa.
- Feta cheese
- Panko breadcrumbs - or use these cheater gremolata breadcrumbs.
- Lemon juice
- Egg - buy pastured eggs for the healthiest eggs. This means the chickens are raised and fed in pastures instead of in large buildings or cages.
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💡Ideas for Possible Variations
- If you're not a fan of quinoa, swap it out quinoa for rice. Read this linked post for how to cook perfect fluffy rice.
- Substitute corn for the zucchini, or use yellow squash.
- Add finely chopped parsley and mint to the batter.
- For an appetizer, use a couple of tablespoons of the batter, and cook for just a couple of minutes per side.
🌾 Make Them Gluten Free
To make these zucchini potato fritters gluten-free, use gluten-free breadcrumbs.
🍽 Side Dish Ideas
Serve with this easy summer corn salad with tomatoes, mint and lime. It's a raw salad (no cooking required!) and comes together in about 15 minutes.
📇 More Zucchini Recipes You Might Like
10-Minute Garlic and Herb Sautéed Zucchini
Quinoa Salad with Zucchini and Tomatoes
Zucchini Cobbler with Cornbread Topping
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Zucchini Potato Fritters with Quinoa and Feta Cheese
Ingredients
- ½ cup cooked quinoa
- 1 Yukon gold potato about 1 cup when baked and grated
- 1 ½ cups coarsely grated zucchini about 1 large zucchini
- ½ cup thinly sliced leek white and light green parts only
- 1 cup freshly crumbled feta cheese
- ¼ cup Panko breadcrumbs or gremolata breadcrumbs
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 large egg
- 2 tablespoons extra virgin olive oil or other vegetable oil
Instructions
- Make the quinoa if you don't have any on hand. Read this post for how to cook perfect fluffy quinoa.
- Bake the potato in the microwave or conventional oven until tender. When cool enough to handle, peel, and coarsely grate into a large bowl - you should end up with about 1 cup of grated potato.
- Slice off the tops and bottoms of the zucchini. Using the largest holes on a box grater, grate the zucchini. Add to the bowl with the potato.
- Add sliced leek, feta cheese crumbles, breadcrumbs, lemon juice, salt, pepper, egg and cooked quinoa to the bowl with the potato and zucchini. Mix well with a large wooden spoon or with your hands.
- Scoop out ¼ cup of the zucchini batter and plop it onto a prep board area. Form into a patty. Repeat with the remaining batter. You should end up with 10 fritters.
- (At this point, the fritters can be wrapped in plastic and refrigerated for up to 2 days before cooking off.)
- Warm up the oil in a skillet over medium heat. When the oil is hot, add the fritters in batches, allowing enough room between the fritters to flip them.
- Sauté for 4 minutes, or until golden brown and slightly crisped on the edges, and flip. Cook for another 3 - 4 minutes on the second side, or until slightly crispy.
- Pro-tip: These fritters are super-soft and fragile, so be sure to use a thin spatula and carefully shimmy it under each fritter and flip as you would a pancake. If you flip them too soon, they tend to fall apart. They need to be a little crispy to hold well. If you do that, you'll be able to flip them with no issue.
- Serve warm with a basil pesto or yogurt sauce such as used in this potato salad. Or keep it simple, and top the zucchini fritters with a dab of sour cream.
Dorothy at Shockingly Delicious
Oh my gawd those look good! The minute I saw that gorgeous photo I knew it was YOU!
The Wimpy Vegetarian
You are so sweet, Dorothy!! They were honestly one of the best things I made all month. We just loved them!!
leigh
What a lovely recipe and such gorgeous photos. Just beautiful
The Wimpy Vegetarian
Thanks so much Leigh! I had a wonderful recipe to work with thanks to Rachael!
SallyBR
Indeed, the photo is a dream! I love this type of recipe and would devour a big serving right now (it's not even lunch time yet!)
The Wimpy Vegetarian
Making these again for dinner tonight!
SallyBR
now THAT's endorsement! 😉
Liz Schmitt
These look fabulous. I haven't made fritters in years and feel inspired now. My Mom used to make corn fritters for our supper sometime - yours are a cut above!
The Wimpy Vegetarian
Oh I love corn fritters, Liz! I think you'd really love them. I just wish we lived close enough to each other to have them together 🙂
Lori Hart
You had me at feta..... These look amazing and I can't wait to try it. Hubby hates feta so I guess I get all of 'em!
The Wimpy Vegetarian
Yay! More for you! I'm totally making the recipe you chose too - it looks so so good 🙂
Sid
Those looks so good, and you had me at Feta. Love, love, love Feta.
The Wimpy Vegetarian
Oh gosh yes!!! I completely agree. Some of my favorite recipes are ones I've found through SRC!
Jill Silverman Hough
Amazing photos, Susan! Pinning!!!
The Wimpy Vegetarian
Just trying to catch up with you, Jill 🙂
Jill Silverman Hough
Awwww, shucks! Thanks, Susan. But seriously, yours is beautiful. I love both the light and the styling. Just great.
Anna
Oh yes, these look amazing!
Of course, an apple fritter sounds kinda good, too. 🙂
Rachael
Oooh, wow! I love what you did with these! 😀 Gorgeous photos!
Katie Zeller
This will be great when I have a counter full of zucchini in a few months. Love adding quinoa. Thanks!
laura@motherwouldknow
I think your beloved is right - no need for a meat recommendation - and so are you - they look perfect. I've been trying to find quinoa recipes that don't seem boring and bland. By George, I think I've found the ultimate one! Many thanks to you for introducing me to these fritters and to Rachael for developing them.
cheri
Hi Susan, fritters are some of my favorite things to prepare when cleaning out the garden, will tuck this recipe away for the summer, when I have zucchini coming out of my ears.
Suzanne
Your fritters are wonderful Susan. They sound delicious. Really a great recipe; Must try.
Gloria
The perfect time for zucchini recipes. We love potatoes too. This is a winning combination.
The Wimpy Vegetarian
Thank you so much! I hope you give them a try!