Recipe: Zucchini Quinoa Fritters - DIY Active

Recipe: Zucchini Quinoa Fritters

Zuchini Quinoa Fritters Featured

Zucchini Quinoa Fritters Recipe:

These spicy patties are a good source of plant protein and fiber. Serve with liberal amounts of the creamy, citrus-flavored lemon cream. This winning flavor combo will keep you satiated and your blood sugar levels in check for hours. This simple recipe makes 16 fritters.

Zucchini Quinoa Fritters Ingredients:

  • 1 ½ pounds zucchini
  • ½ cup quinoa, cooked
  • 1 egg, lightly beaten
  • 1 tablespoon chia seeds
  • 2 scallions, chopped
  • ¼ cup fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon baking powder
  • 4 tablespoons coconut oil

Zuchini Quinoa FrittersLemon Cashew Cream Ingredients:

  • 1 cup raw cashews, soaked 4 hours or overnight
  • ½ cup almond or other nut milk
  • zest and juice of 1 lemon
  • 2 tablespoons nutritional yeast
  • ½ teaspoon sea salt

Directions:

  • Grate zucchini using a box grater or food processor. Place in a colander and press to drain excess liquid.
  • Place zucchini in a large bowl. Add remaining ingredients except oil.
  • Heat 2 tablespoons oil in a large pan. Measure 1/4 cup portions of the batter and cook until browned, about 3 to 4 minutes on each side. Repeat with remaining 2 tablespoons of oil and remaining batter.
  • For lemon cashew cream: Drain cashews. Place all ingredients for lemon cashew cream in a high speed blender. Blend until smooth. Adjust consistency by adding water or more nut milk. Serve with fritters.

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Jennifer Cohen Katz

Jennifer Cohen Katz

Nutritionist at Fresh Balance Nutrition
FreshBalanceNutrition.com helps you to enjoy whole foods to reach a healthy weight, avoid disease, and feel balanced. Jennifer Cohen Katz is a registered dietitian/ nutritionist that lives the same active, healthy lifestyle she recommends to clients. Her knowledge and passion encompass integrative and functional nutrition, sports nutrition, and whole foods cooking.
Jennifer Cohen Katz

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