Quinoa Zucchini Fritters (GF)

Quinoa Zucchini Fritters (GF)

This recipe is one of my favourites! I have been hooked on quinoa flakes since I discovered them. Have them for porridge on cold winter morning and you’ll be licking your spoon… now back to our fritters. Easy to make if you have a food processor to grate the zucchinis or manually grate them that’s also OK. Definitely have the dip with them as they can be a little bit on the dry side on their own. Enjoy xx


  • 2 medium zucchini
  • 1 teaspoon coarse salt, plus extra to taste
  • 1 large egg, lightly beaten
  • ground black pepper
  • 1/2 cup mix of quinoa flour and quinoa flakes (if you don’t have quinoa flour, blend flakes into flour)
  • 1/2 teaspoon baking powder
  • Olive oil for frying
  • For a dip: Greek yoghurt, lime, some mint leaves, salt & pepper


  1. Preheat the oven to 200°F, line a baking tray with parchment paper
  2. Slice zucchini and put in a food processor (grate)
  3. Put into a bowl and mix with the salt
  4. Drain the water from the zucchini to prevent them from being soggy. Wrap into a towel and squeeze the liquid out of it
  5. Add egg and pepper, mix well
  6. In another bowl, mix the quinoa flour, flakes and the baking powder, then add to the zucchini batter
  7. In a pan, heat about 2 tbsp of olive oil, then add small bunches of the zucchini batter mix, fry for about 3 – 4 minutes, until the fritters are nice and golden, then flip them and fry them 2 – 3 minutes more
  8. Put the finished fritters on a paper towel to drain the oil from them, then put on the baking tray and into the oven
  9. All fritters should stay at least 10 minutes in the oven so they become nicely crispy
  10. While the fritters are baking away in the oven, lightly brown some cherry tomatoes in some olive oil.
  11. Stir together the ingredients for the dip, season with salt and pepper