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    Home » MAINS

    Zucchini Potato Fritters with Quinoa and Feta Cheese

    Modified: Aug 23, 2024 by Susan Pridmore · This post may contain affiliate links · 24 Comments

    Zucchini potato fritters on a serving board with text overlay.

    For a protein boost, these zucchini potato fritters are made with grated zucchini and potato, quinoa, and feta cheese. They're healthier than deep-frying because they're sautéed in a skillet.

    They're perfect for a party since you can make them up to 2 days ahead and keep them in the refrigerator before sautéing. Use them as a vegetarian main dish, side, or appetizer.

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

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    Want to make this recipe perfectly the first time? I'm here to help. Check out this Table of Contents to see which sections of this post will help you the most.

    Jump to:
    • 🤷‍♀️ What are fritters?
    • ❤️ Why you'll love these zucchini and potato fritters
    • 🧅 Main Ingredients + Notes
    • 💡Ideas for Possible Variations
    • 🫙 How to Store Zucchini Potato Fritters
    • 🌾 Make Them Gluten Free
    • 🍽 Side Dish Ideas
    • 📇 More Zucchini Recipes You Might Like
    • Zucchini Potato Fritters with Quinoa and Feta Cheese

    These gluten-free corn fritters were inspired by the gluten-free corn fritters I love to make in the summer when fresh corn is everywhere. They're one of my favorite zucchini recipes 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 these fritters.

    🤷‍♀️ What are fritters?

    Fritters are a type of pancake, usually made savory with grated veggies such as these potato zucchini pancakes. I make mine thick so they're more about the veggies than the batter and cook up more like a burger than a pancake. But many fritters have more batter and collapse into flatter pancakes on the griddle.

    The most common veggie fritters are made with chopped fruit (like apples !) or grated vegetables mixed into a batter and deep-fried.

    ❤️ Why you'll love these zucchini and potato fritters

    • Healthier: These potato zucchini fritters use less oil as they're sautéed instead of deep-fried.
    • Protein boost: They've got some great protein, thanks to the quinoa.
    • Make-ahead friendly: Make them up to 2 days ahead, and keep in the refrigerator until you're ready to sauté them.
    • Fresh from your garden: This is a great way to use zucchini in your garden, but feel free to make these vegetable fritters with other veggies, such as corn.
    Molded zucchini fritters before they're cooked.

    🧅 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-minute meal or less.

    Go to the Recipe Card at the bottom of this post for all of the ingredients, measurements, and directions for this potato fritter with zucchini recipe.

    • Yukon gold potatoes - don't use a russet potato, as they're too fluffy and won't hold together well in the fritters.
    • 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. 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 large buildings or cages.

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    💡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 2-3 minutes per side.

    🫙 How to Store Zucchini Potato Fritters

    • Store any leftover zucchini fritters in an airtight container in the refrigerator for 2-3 days. You can stack them on top of each other or separate each fritter with parchment paper. Reheat in a skillet over medium heat to rewarm. 
    • Individually wrap leftover fritters with plastic, stack them in an airtight container, and freeze them for up to 2 months. Thaw in the refrigerator overnight before reheating.

    🌾 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

    • Make this 10-minute Garlic and Herb Sautéed Zucchini for a simple side dish.
    • This Quinoa Salad with Zucchini and Tomatoes is an easy weeknight dinner that comes together in 20 minutes if you have a bag of frozen cooked quinoa in the freezer.
    • I make this Zucchini Cobbler with Cornbread Topping for both a side and main dish, and it's always a hit with any group. The cornbread topping bakes on top of the cobbler while the zucchini and corn bake.
    • Baked Zucchini Tots are perfect for any age of eater you have at the table. These are a zucchini variation of potato tots for small hands.
    • If you love lemony cookies, then you need this lemony zucchini cookies recipe. They're like little bites of English tea cakes with a burst of lemon.

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    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

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    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 are made with quinoa and feta cheese for a boost of protein. They're healthier than deep-frying by sautéing in a skillet. They're perfect for a party since you can make them up to two days ahead and keep them in the refrigerator before sautéing.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time20 minutes mins
    Cook Time15 minutes mins
    Total Time35 minutes mins
    Course: vegetarian main
    Cuisine: Any
    Keyword: zucchini fritters, zucchini potato fritters
    Servings: 10 fritters
    Calories: 108kcal
    Author: Susan Pridmore
    Prevent your screen from going dark

    Equipment

    • box grater
    • Chef's knife
    • Large mixing bowl
    • Large nonstick skillet

    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 the potato, peel it and coarsely grate it into a large mixing bowl - you should end up with about 1 cup of grated potato.
    • Slice off the tops and bottoms of the zucchini. Grate the zucchini onto a work surface using the largest holes on a box grater. Wrap the zucchini in a paper towel and gently squeeze out as much excess liquid as possible. If there is a lot of excess moisture, use a clean dish towel instead of a paper towel.
      Add the shredded zucchini to the bowl with the potato.
    • Add sliced leek, feta cheese crumbles, bread crumbs, lemon juice, salt, pepper, egg, and cooked quinoa to the shredded vegetables.
      Mix the zucchini mixture well with a large wooden spoon or your hands.
    • Scoop 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 stage, 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 until hot. Add the patties to the hot oil in batches, allowing enough room between them to flip them.
    • Sauté for 4 minutes until golden brown and slightly crisped on the edges. Flip them over. Cook for 3 - 4 minutes on the second side or until slightly crispy.
    • Pro tip: These fritters are super-soft and fragile. Be sure to use a thin spatula, carefully shimmy it under each fritter, and flip it 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.
    • Serving ideas: Serve warm with a dipping sauce such as basil pesto or the yogurt sauce used in this potato salad. Or keep it simple and top the zucchini fritters with a dab of sour cream.

    Nutrition

    Calories: 108kcal | Carbohydrates: 7.9g | Protein: 4g | Fat: 6.9g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 31.9mg | Sodium: 425.8mg | Potassium: 165.1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 203.1IU | Vitamin C: 7.4mg | Calcium: 89.4mg | Iron: 0.7mg

    « How to Make a Shortcut Classic Mojito
    Zesty Baked Zucchini Sticks with Parmesan »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Dorothy at Shockingly Delicious

      March 06, 2016 at 9:29 pm

      5 stars
      Oh my gawd those look good! The minute I saw that gorgeous photo I knew it was YOU!

      Reply
      • The Wimpy Vegetarian

        March 06, 2016 at 9:50 pm

        You are so sweet, Dorothy!! They were honestly one of the best things I made all month. We just loved them!!

        Reply
    2. leigh

      March 07, 2016 at 12:07 am

      5 stars
      What a lovely recipe and such gorgeous photos. Just beautiful

      Reply
      • The Wimpy Vegetarian

        March 07, 2016 at 12:47 pm

        Thanks so much Leigh! I had a wonderful recipe to work with thanks to Rachael!

        Reply
    3. SallyBR

      March 07, 2016 at 7:58 am

      5 stars
      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!)

      Reply
      • The Wimpy Vegetarian

        March 07, 2016 at 12:49 pm

        Making these again for dinner tonight!

        Reply
        • SallyBR

          March 09, 2016 at 11:33 am

          now THAT's endorsement! 😉

          Reply
    4. Liz Schmitt

      March 07, 2016 at 9:08 am

      5 stars
      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!

      Reply
      • The Wimpy Vegetarian

        March 07, 2016 at 12:51 pm

        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 🙂

        Reply
    5. Lori Hart

      March 07, 2016 at 10:46 am

      5 stars
      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!

      Reply
      • The Wimpy Vegetarian

        March 07, 2016 at 12:50 pm

        Yay! More for you! I'm totally making the recipe you chose too - it looks so so good 🙂

        Reply
    6. Sid

      March 07, 2016 at 12:21 pm

      5 stars
      Those looks so good, and you had me at Feta. Love, love, love Feta.

      Reply
      • The Wimpy Vegetarian

        March 07, 2016 at 12:46 pm

        Oh gosh yes!!! I completely agree. Some of my favorite recipes are ones I've found through SRC!

        Reply
    7. Jill Silverman Hough

      March 07, 2016 at 12:35 pm

      5 stars
      Amazing photos, Susan! Pinning!!!

      Reply
      • The Wimpy Vegetarian

        March 07, 2016 at 12:45 pm

        Just trying to catch up with you, Jill 🙂

        Reply
        • Jill Silverman Hough

          March 08, 2016 at 10:40 am

          Awwww, shucks! Thanks, Susan. But seriously, yours is beautiful. I love both the light and the styling. Just great.

          Reply
    8. Anna

      March 07, 2016 at 8:02 pm

      5 stars
      Oh yes, these look amazing!

      Of course, an apple fritter sounds kinda good, too. 🙂

      Reply
    9. Rachael

      March 08, 2016 at 1:59 am

      5 stars
      Oooh, wow! I love what you did with these! 😀 Gorgeous photos!

      Reply
    10. Katie Zeller

      March 10, 2016 at 9:20 am

      5 stars
      This will be great when I have a counter full of zucchini in a few months. Love adding quinoa. Thanks!

      Reply
    11. laura@motherwouldknow

      March 10, 2016 at 3:07 pm

      5 stars
      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.

      Reply
    12. cheri

      March 13, 2016 at 12:39 pm

      5 stars
      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.

      Reply
    13. Suzanne

      March 17, 2016 at 8:44 am

      5 stars
      Your fritters are wonderful Susan. They sound delicious. Really a great recipe; Must try.

      Reply
    14. Gloria

      July 01, 2023 at 6:27 am

      5 stars
      The perfect time for zucchini recipes. We love potatoes too. This is a winning combination.

      Reply
      • The Wimpy Vegetarian

        July 01, 2023 at 10:03 am

        Thank you so much! I hope you give them a try!

        Reply
    4.87 from 23 votes (9 ratings without comment)

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