“You don’t need a silver fork to eat good food.” – Barbara Johnson
This is a perfect finger food for foodie babies using leftover quinoa! Each fritter with packed with the wholesome goodness of quinoa and zucchini, and the parmesan cheese gives it a tasty bite! Alternatively, you can serve this fritter as an appetizer with a dollop of crème fraiche.
Adapted from The Scrumptious Pumpkin
Make about 12 fritters
2 zucchini, grated
1 tsp salt
1 cup quinoa, cooked
½ cup parmesan cheese, grated
1 egg, beaten
1 tsp garlic, minced
4 green onions, fine chopped
2 tbsp olive oil
Salt and pepper
In a small mixing bowl, sprinkle salt over the grated zucchini. Let this sit for a few minutes and then transfer to a strainer. The salt will help extract the liquid from the zucchini. After 15 minutes, give the zucchini a squeeze to remove all the moisture and transfer to a medium-sized bowl.
Combine all the remaining ingredients with the zucchini. Form into ¼-in thick patties. Heat olive oil in a large pan over medium heat. Cook fritters on a single layer for 4-6 minutes. Flip and cook for an additional 5 minutes.