Zucchini Potato Fritters with Quinoa and Feta Cheese

Zucchini fritters on a serving board with sprouts scattered over them.

4.87 from 23 votes

Zucchini Potato Fritters with Quinoa and Feta Cheese

Zucchini potato fritters made with quinoa and feta cheese for a boost of protein. They're made healthier by not deep-frying, but rather sautéing in a skillet. Perfect for a party since you can make them up to 2 days ahead, and keep in the refrigerator before sautéing.

Prep Time20

Cook Time15

Total Time35

Course: vegetarian main

Cuisine: Any

Keyword: zucchini fritters, zucchini potato fritters

Servings: fritters

Calories: 108kcal

Author: Susan Pridmore

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.

Nutrition