Zucchini Potato Fritters with Quinoa and Feta Cheese

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.

Prep Time20

Cook Time15

Total Time35

Course: vegetarian main

Cuisine: Any

Keyword: zucchini fritters, zucchini potato fritters

Servings: fritters

Calories: 108kcal

Author: Susan Pridmore

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