Zucchini and Corn Fritters with Quinoa

These Zucchini and Corn Fritters with Quinoa are a delightful blend of fresh vegetables and protein-rich quinoa, making them a perfect late-night snack. Crispy on the outside and tender on the inside, they are both nutritious and satisfying.

Ingredients

• Zucchini - 1 medium (about 200g), grated
• Corn kernels - 1 cup (about 150g), fresh or canned
• Cooked quinoa - 1/2 cup (about 90g)
• All-purpose flour - 1/3 cup (about 40g)
• Egg - 1 large
• Green onions - 2, finely chopped
• Garlic - 1 clove, minced
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons, for frying

Steps

1. In a large bowl, combine the grated zucchini with a pinch of salt and let it sit for about 10 minutes to draw out moisture.
2. After 10 minutes, squeeze the zucchini in a clean kitchen towel to remove excess water and place it back in the bowl.
3. Add the corn kernels, cooked quinoa, flour, egg, green onions, minced garlic, baking powder, salt, and black pepper to the bowl with zucchini. Mix until well combined.
4. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
5. Scoop about 1/4 cup of the mixture into the skillet for each fritter, flattening them slightly. Cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Transfer the fritters to a paper towel-lined plate to absorb excess oil and repeat with the remaining mixture, adding more oil as needed.
7. Serve warm with a dipping sauce of your choice or plain yogurt.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• High in fiber, which aids digestion and promotes satiety.
• Rich in vitamins A and C from zucchini and corn, supporting immune health.

Tags