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Zucchini Fritters with Quinoa, Potatoes and Feta Cheese
March 6, 201625 Comments
My first experience cooking in a commercial kitchen was in high school, and fritters were on the menu. Well technically, they were the menu. It was a Bible Study group. We met every Thursday morning before school – and anyone who knows me in real life knows I have to be passionate about something to get up that early. Or be paid a huge pile of money.
Of course, it was the former, just so you know.
At the time, I was searching for something to make me feel like I belonged to something bigger than me. Bigger than my family I wasn’t getting along with, and never would. I was looking for a community that would accept me as I was. I found…
View Full Recipe at The Wimpy Vegetarian
%201%C2%BD%20cups%20coarsely%20grated%20zucchini,%20about%201%20large%20zucchini%20%C2%BD%20cup%20thinly%20sliced%20leek,%20white%20and%20light%20green%20parts%20only%20%C2%BD%20cup%20cooked%20quinoa%201%20cup%20freshly%20crumbled%20feta%20cheese%20%C2%BC%20cup%20whole%20wheat%20Panko%20breadcrumbs%201%20tsp%20lemon%20juice%201%20tsp%20kosher%20salt%20%C2%BD%20tsp%20ground%20pepper%201%20egg%20safflower%20oil%20%20%20Instructions%3C/p%3E%3Cp%3EBake%20the%20potato%20in%20the%20microwave%20or%20conventional%20oven%20until%20tender.%20When%20cool%20enough%20to%20handle,%20peel,%20and%20coarsely%20grate%20into%20a%20large%20bowl%20-%20you%20should%20end%20up%20with%20about%201%20cup%20of%20grated%20potato.%20Add%20the%20remaining%20ingredients%20in%20the%20bowl%20except%20the%20safflower%20oil.%20Mix%20thoroughly.%20Scoop%20out%20%C2%BC%20cup%20of%20the%20zucchini%20batter%20and%20plop%20it%20onto%20a%20prep%20board%20area.%20Form%20into%20a%20patty.%20Repeat%20with%20the%20remaining%20batter.%20You%20should%20end%20up%20with%2010%20fritters.%20(At%20this%20point,%20the%20fritters%20can%20be%20wrapped%20in%20plastic%20and%20refrigerated%20for%20up%20to%202%20days%20before%20cooking%20off.)%20Heat%20up%20enough%20safflower%20oil%20(or%20other%20high%20heat%20oil)%20in%20a%20frying%20pan%20to%20saut%C3%A9%20the%20fritters.%20You%20need%20more%20than%20just%20a%20slick%20of%20oil.%20When%20the%20oil%20is%20hot,%20add%20the%20fritters%20in%20batches,%20allowing%20enough%20room%20between%20the%20fritters%20to%20flip%20them.%20Cook%20for%204%20minutes,%20or%20browned%20and%20slightly%20crisped%20on%20the%20edges,%20and%20flip.%20These%20fritters%20are%20super-soft%20and%20fragile,%20so%20be%20sure%20to%20use%20a%20thin%20spatula%20and%20carefully%20shimmy%20it%20under%20each%20fritter%20and%20flip%20as%20you%20would%20a%20pancake.%20If%20you%20flip%20them%20too%20soon,%20they'll%20tend%20to%20fall%20apart.%20They%20need%20to%20be%20a%20little%20crispy%20to%20hold%20well.%20If%20you%20do%20that,%20you'll%20be%20able%20to%20flip%20them%20with%20no%20issue.%20Cook%20for%20another%203%20-%204%20minutes%20on%20the%20second%20side,%20or%20until%20slightly%20crispy.%20Serve%20warm%20with%20a%20salad.%20For%20an%20appetizer,%20just%20use%20a%20couple%20of%20tablespoons%20of%20batter,%20and%20cook%20for%20just%20a%20couple%20of%20minutes%20per%20side.%20%203.4.3177%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}