Despite the temperatures dropping, my garden is still churning out courgettes at an astonishing rate! Trying to find ways to use them all has been a fun challenge, these courgette and quinoa fritters are definitely one of my favourites! Crispy and flavourful, they make for a great lunch with some salad and this lemon, sour cream and chive sauce.
Quinoa is such a nutritious ingredient and once you get the hang of cooking it, it is so easy. It is full of protein, fibre and even has some omega-3s! These fritters are a great way to use up leftover quinoa as it works best with quinoa that has been in the fridge.
- Gluten free: just use gluten free flour (a 1:1 blend) and the rest of the ingredients are naturally gluten free!
- Egg free and vegan: 2 tbsp of aquafaba (chickpea water) can be used in place of the egg. For the sauce, oat creme fraiche or plain coconut yoghurt works well in place of the sour cream.
A food processor with a shredding function makes light work of the courgette prep in this recipe! You definitely can grate it, but it is a bit of a pain and I always end up grating my fingers! My Sage Kitchen Whizz Pro (Breville Sous Chef in the US) is my favourite kitchen gadget and has a shredding disc with coarse and fine functions. I use the fine for this recipe!
Courgette and Quinoa Fritters
- 1 courgette
- 1/2 cup quinoa
- 1 egg
- 2 tbsp chopped chives
- 2 tbsp flour
- 1/2 tsp garlic powder
- 1/2 lemon zest of
- 2 handfuls salad
- lemon wedges
- 1/2 cup sour cream
- 1 tbsp chopped chives
- 1/2 lemon juice of
- Cook the quinoa according to the pack instructions, once cooked. Cover with a lid and set aside to cool. Covering allows the steam to fluff up the quinoa!
- Meanwhile, use a food processor to shred the courgette or use a grater. Gather in a paper towel and gently squeeze to remove some of the moisture.
- Once the quinoa is cooled, fluff with a fork and add to a bowl with the courgette, egg, chives, flour, lemon zest and garlic powder. Season with salt and pepper to taste.
- The mixture will feel quite wet, but if it feels too wet and won't hold together, add flour 1 tbsp at a time.
- Scoop up a handful of mixture and shape in to a ball by pressing together. It should be somewhere between a golf ball and a tennis ball! Press down lightly to form a disc and place on a chopping board. Repeat with remaining mixture, you should have 6-8 fritters.
- Heat 0.5-1cm olive oil in a frying pan over medium-high heat. Add the fritters and cook for 4-5 minutes on each side, until golden and crisp.
- Meanwhile, whisk together the sauce ingredients and set aside.
- Serve the warm fritters with some salad, the sauce and lemon wedges.
Why Not Try
I hope that you enjoyed this recipe! You may also like my Smashed Pea and Avocado Toast which also uses courgette and is topped with a lemony whipped feta!