Name: Easy Zucchini Fritters
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 11 servings
Ingredients: 2 cup cooked and cooled quinoa; 2 cup shredded zucchini ((~2 small zucchinis as recipe is written)); 2 tbsp avocado oil (plus more for cooking); 0.5 cup finely diced onion; 4 clove garlic (minced); 1 pinch sea salt; 1 pinch black pepper; 2 cup chopped spinach; 0.33 cup chickpea flour; 0.25 cup water; 0.25 tsp sea salt (plus more to taste); 0.25 cup fresh dill; 0.5 cup gluten free flour (plus more as needed); null to_garnish coconut yogurt; null to_garnish fresh dill; null to_garnish lemon wedges; null to_garnish hummus

Instructions

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1

If you do not already have [cooked quinoa], prepare it at this time — quinoa (0.67 cup) will yield ~cooked quinoa (2 cups).
2

Shred zucchini (2 cups) using either the coarse side of a box grater or the grater attachment of a food processor. Measure out amount (as original recipe is written, cups (2)). Then transfer to a clean towel and squeeze out excess moisture. Set aside.
3

Heat a large pot or rimmed skillet over medium heat. Once hot, add avocado oil (2 tbsp) (or water), onion (0.5 cup), and garlic (4 cloves). Season with sea salt (1 pinch) and black pepper (1 pinch). Sauté for minutes (3) to minutes (4), stirring frequently, or until the [onion] is tender and fragrant. Add zucchini (2 cups) and sauté for another minutes (2). Lastly, add chopped spinach (2 cups) and stir to slightly wilt. Set aside.
4

Prepare chickpea “eggs” by combining chickpea flour (0.33 cup) and water (0.25 cup) in a small bowl. Stir to combine. It should be a runny paste. Adjust texture as needed. Set aside.
5

To a large mixing bowl add sautéed vegetables, cooked and cooled quinoa (2 cups), sea salt (0.25 tsp), and fresh dill (0.25 cup) and stir. Then add chickpea mixture and stir. Lastly, add gluten free flour (0.5 cup) and stir until combined. You should have a slightly tacky but moldable mixture. Add more [gluten free flour] as needed if too wet to handle.
6

Form into thin (roughly 0.25 inch-thick) patties the size of the palm of your hand. In the meantime, heat a large rimmed skillet over medium heat (we prefer cast iron).
7

Once hot, add a little [avocado oil] to coat the pan and enough fritters to comfortably fit without crowding. Pan fry until golden brown, ~minutes (4) on each side.
8

Optional: For even crispier fritters, continue baking in a 400-degree F (204 C) oven for minutes (10) to minutes (15).
9

Serve hot with garnishes of choice, such as [lemon wedges], [coconut yogurt], [hummus], or [fresh dill] (all optional).
10

Store leftovers covered in the refrigerator up to days (3) to days (4), or in the freezer up to month (1). Reheat on the stovetop over medium heat, in a 350 degree F (176 C) oven, or in the microwave until hot. If frozen, thaw before reheating.