Zucchini-Quinoa Fritters

Hi there, wow, only one day left until Christmas! Excited? πŸ˜‰

Well, if you have read a few of my posts by now, you might have realized that I like to use what I can find in my fridge and then come up with a recipe idea. The reason for this is quite simple: I feel so horrible for wasting food! One of the worst things for me is to throw out food that has gone bad, even more so after I have visited a food bank in Florida last year for a community event and learned about how many people don’t have enough to eat every day in Miami – even in this very developed part of the world.

Anyways, due to this, I think I have developed quite a talent for creating recipes around ingredients I have available at home. Of course I also go shop for specific ingredients for dishes that I plan to cook, but sometimes, I just buy a few carrots or tomatoes too much, or well, in this case I had two zucchinis left in my fridge which I had bought for another dish, but didn’t use them all. So I was going to use them for some nice Zucchini fritters.

I came across various inspirations on instagram and the web, but I thought this recipe that I am going to use here was really super easy and plus it comes from one of my favorite blogs, the Smitten Kitchen. The only thing that I adapted was the flour. I used a half-half mix of Quinoa flour and Quinoa flakes instead the wholegrain flour. I was eager to use the Quinoa flakes again, as I have become so fond of them in the past few weeks since I discovered them πŸ˜‰

This dish contains following Superfoods:

  • Quinoa
  • Greek yoghurt
  • Egg
  • Olive Oil


  • 2 medium zucchini
  • 1 teaspoon coarse salt, plus extra to taste
  • 2 scallions, split lengthwise and sliced thin
  • 1 large egg, lightly beaten (for vegans: use a “flax egg” instead = 1 tbsp ground flax seeds mixed with 3 tbsp water)
  • Freshly ground black pepper
  • 1/2 cup mix of quinoa flour and quinoa flakes
  • 1/2 teaspoon baking powder
  • Olive or another oil of your choice, for frying
  • For the dip: Greek yoghurt, lime, some mint leaves, salt & pepper



  • Preheat the oven to 200Β°F, line a baking tray with parchment paper
  • Cut the zucchini into small pieces (Smitten Kitchen uses a food processor, but I don’t have that, so I used my grater that makes nice thin stripes, I used the same one to make my Zucchini spaghetti)
  • Put into a bowl and mix with the salt
  • Now we need to drain the water from the zucchini to prevent them of being soggy, you can either press the mix against the wall of the bowl to drain the liquid or quickly wrap into a towel and squeeze the liquid out of it
  • Add the scallion, egg and pepper, mix well
  • In another bowl, mix the quinoa flour, flakes and the baking powder, then add to the zucchini batter
  • In a pan, heat about 2 tbsp of olive oil, then add small bunches of the zucchini batter mix, fry for about 3 – 4 minutes, until the fritters are nice and golden, then flip them and fry them 2 – 3 minutes more
  • Put the finished fritters on a paper towel to drain the oil from them, then put on the baking tray and into the oven
  • You probably won’t be able to fry all the fritters at once, that’s no problem, you can make them in batches and since you transfer those that you finished first into the hot oven, they stay warm
  • All fritters should stay at least 10 minutes in the oven so they become nicely crispy
  • While the fritters are baking away in the oven, stir together the ingredients for the dip, season with salt and pepper
  • Serve as a side or main course – too good!!

My vegetarian friend who I served this too, love it :-)

Zucchini-for-Fritters-ws Zuchini-in-towel-ws Zucchini-Fritters-frying-1-ws Zucchini-Fritters-frying-2-ws Zucchini-Fritters-1-ws Zucchini-Fritters-2-ws Zucchini-Fritters-3-ws

Well, this will be my last recipe before Christmas and then I’ll be on vacation in Thailand for 1 week, so I’ll be posting only after and checking my blog less regularly during this time. I wish you all a WONDERFUL CHRISTMAS with your loved ones! Enjoy the days with your families and friends. big hug, Sylvia


    • superfoodista says

      Thank you so much Mitzie Mee! Wow, I love your blog!!!! Especially the post about Asiatique in Bangkok, as I am there right now. Unfrotunately did not make to visit it this time – hopefully next time, because your pictures really made me want to! πŸ˜‰

  1. afracooking says

    I adore zucchini fritters (and that is an understatement) this is fabulous take on them – I must try it! Wishing you a wonderful holiday season. Merry Christmas to you, your family and all your loved ones!

    • superfoodista says

      Thank you so much Afra for your kind words!! πŸ˜‰ So sweet of you! I wish you the same, super Happy Holidays and all the best to you and your loved ones. Looking forward to read more from
      you in the new year! hugs, Sylvia

  2. The Jolly Beetroot says

    I’ve just bought a julienne peeler so I think this might have to be the inaugural recipe :) Fritters are so quick to whip up and make the perfect lunches that I can pop in my bag to take to work!. Merry Christmas – Niki x

  3. Tammi says

    I haven’t made these since becoming vegan, but I was just thinking about them the other day. They were one of the kids favorites sides…I should try the vegan version.

    • superfoodista says

      Hi Shanna, thanks so much for pointing that out!! πŸ˜‰ I just realized I did not adapt the original recipe πŸ˜‰ I just replaced the 1/2 cup all-purpose flour from the original recipe with a 1/2 cup mix of quinoa flakes and flour. If you want it more fluffy, increase the share of flakes, otherwise, the flour. Hope it works! πŸ˜‰ Thanks so much for stopping by! Sylvia

    • superfoodista says

      Thank you so much Laura for your kind words – yes, I think this is something everyone would enjoy, and you can also add any other type of topping sauce – and give it another touch. I wish you a wonderful Christmas! hugs, Sylvia

    • superfoodista says

      Thank you so much Elaine! I wish you a super wonderful Christmas too with your loved ones! πŸ˜‰ Can’t wait for the trip – I am sure I will get many recipe ideas! πŸ˜‰ hugs, Sylvia

  4. theseasonedtraveler says

    These look scrumptious. I love Korean scallion pancakes, but the addition of zucchini and the nutritional fixes you’ve made put these over the top enticing! Have a merry Christmas and a wonderful time in Thailand! Hugs, -Laura

    • superfoodista says

      Thank you so much Laura for these kind words! πŸ˜‰ Yes, they were really so delicious, satisfying and yet healthy! πŸ˜‰ Merry Christmas to you too my dear, wish you a wonderful time with your loved ones! Sylvia


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