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Zucchini, Corn and Quinoa Fritters Recipe

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Ingredients

  • 3 tbsp canola oil, divided
  • 6 slices thick-cut bacon, chopped
  • 1 zucchini, shredded and patted dry
  • 1/2 cup corn
  • 1/4 cup minced red onion
  • 1 tsp ground cumin
  • 3/4 tsp chili powder
  • 1/4 tsp each salt and freshly ground black pepper
  • 2 cups cooked quinoa (2/3 cup uncooked)
  • 1 cup shredded aged Cheddar cheese
  • 1/3 cup all-purpose flour
  • 1 egg, lightly beaten

Details

Adapted from genet.geappliances.com

Preparation

Step 1

Heat 1 tbsp oil in a large skillet set over medium-high heat. Add the bacon. Cook bacon for 5 minutes or until brown around the edges.

Stir in zucchini, corn, onion, cumin, chili powder, salt and pepper. Cook for 2 minutes. Transfer to a paper towel-lined plate to drain. Cool completely.

Toss the quinoa with the Cheddar, flour, egg and bacon mixture until well combined. Form into 8 patties. Chill for 30 minutes.

Heat the remaining oil in a large nonstick skillet set over medium heat. Cook the patties, in batches, for 4 minutes per side or until golden brown and heated through. Drain on a paper towel-lined tray.

Chef's Notes:
Serve with a creamy avocado sauce and lime wedges.
Quinoa triples in volume when cooked so use 2/3 cup to yield 2 cups cooked.

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