Feta Quinoa Zucchini Fritters

Name: Feta Quinoa Zucchini Fritters
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Cuisine: Mediterranean
Ingredients: ½ cup quinoa; 1¼ cups water; 2 medium zucchini, grated; Salt to taste; 3 large eggs; 5 tablespoons crumbled feta cheese; 2 tablespoons fresh dill, chopped; ¼ cup olive oil for frying; 1 cup plain yogurt for serving

Recipe GLPRf41232a7434679

Mediterranean

Appetizer

35 min

149 cal

Servings: 10

Stovetop

SNAP eligible

Golden, crispy fritters made with cooked quinoa, grated zucchini, creamy feta cheese, and fresh dill. Light and delicious, these vegetarian fritters are perfect as an appetizer or side dish and are naturally gluten-free. Serve warm with creamy yogurt for dipping.

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Ingredients

½ cup quinoa

1¼ cups water

2 medium zucchini, grated

Salt to taste

3 large eggs

5 tablespoons crumbled feta cheese

2 tablespoons fresh dill, chopped

¼ cup olive oil for frying

1 cup plain yogurt for serving

Directions

In a medium saucepan, combine the quinoa and 1¼ cups water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is tender and all liquid is absorbed. Remove from heat and let cool to room temperature before using.
While the quinoa cooks, place the grated zucchini in a colander and sprinkle generously with salt. Let sit for 5-10 minutes to allow the zucchini to release its excess moisture. Using your hands or a kitchen towel, squeeze the zucchini firmly to remove as much liquid as possible.
In a large mixing bowl, whisk the eggs together until well combined. Gently fold in the crumbled feta cheese, then stir to combine.
Add the squeezed zucchini, fresh dill, and a pinch of salt to the egg and feta mixture. Stir until evenly distributed.
Once the quinoa has cooled, fold it into the zucchini batter and mix thoroughly until all ingredients are well combined.
Heat the olive oil in a large skillet over medium heat. Once hot, drop tablespoon-sized portions of batter into the skillet, leaving space between each fritter. Gently press each fritter flat with a spatula.
Fry the fritters for about 5 minutes until the bottoms are golden brown. Carefully flip each fritter and fry the other side for an additional 5 minutes until golden and crispy. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
Serve the warm fritters with plain yogurt on the side for dipping or as an accompaniment.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard stock at any of the major Charlotte chains—quinoa, eggs, feta, and fresh dill are readily available at Harris Teeter, Food Lion, Kroger, and Walmart without a special trip. The cost per serving lands around $1.20 to $1.40, driven mainly by the feta and quinoa; zucchini and eggs are cheap, making this an affordable weeknight option. The stated 35 minutes is honest if you've got quinoa precooked, but if you're cooking it fresh the real time stretches to 50 minutes, which matters on a school night. This reheats decently in a skillet the next day, though the fritters lose their crispness, so it's better same-night or cold the morning after—a minor drawback for meal prep that keeps it from being a go-to repeater.