Zucchini Quinoa Fritters

Ingredients

• 1/2 pound Zucchini (2 cups shredded)
• 1 large Carrot (1 cup shredded)
• 1/2 teaspoon Salt (as needed for vegetables)
• 1 cup Quinoa (cooked)
• 3 Eggs
• 1-2 Green Onions (thinly sliced)
• 1/2 teaspoon Old Bay Seasoning (or Cajun seasoning)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 cup Panko Bread Crumbs (or more as needed)
• 2-3 tablespoons Oil (for frying) (or more as desired)

Instructions

1. 1

   Shred the ZUCCHINI and CARROT using a box grater or food processor. Transfer to a colander, sprinkle with SALT, and let sit 10–15 minutes to draw out moisture. Wrap in a flour sack towel or nut milk bag and squeeze out excess moisture.

2. 2

   In a large mixing bowl, combine QUINOA, EGGS, GREEN ONION, OLD BAY, SALT, PEPPER, and PANKO. Add the shredded veggies and stir to combine. Let rest 5 minutes.

3. 3

   If the mixture feels too wet, add a little more Panko or about 1 tablespoon of flour to help it firm up.

4. 4

   Preheat a 12-inch skillet over medium heat.

5. 5

   Once the skillet is hot, add just enough OIL to coat the bottom and heat until shimmering.

6. 6

   Scoop up to 4 portions (2 ounces or about ¼ cup each) into the skillet and gently flatten to ½-inch thickness with the back of the scoop.

7. 7

   Working in batches, cook in a single layer until golden, then flip with a fish spatula and cook the other side until golden and set.

8. 8

   Transfer to a paper towel-lined platter. Wipe out the skillet and remove any cooked bits between batches, adding fresh oil each time.

9. 9

   Serve warm with dipping sauce. Refrigerate leftovers up to 3 days.