2 min Read

Zucchini and Quinoa Fritters with Tzatziki

zucchini fritters on a plate with creamy sauce to dip

Grated zucchini is mixed with herbs, eggs, and spices, shaped into small patties, and lightly fried. Adding quinoa and feta to the batter makes these classic fritters heartier and adds more nutritional value, too.


2 tablespoons (30 mL) extra-virgin olive oil, more for drizzling
1yellow onion, finely chopped
3 cloves garlic, finely minced
½ cup (125 mL) tightly packed chopped fresh basil
½cup (125mL) tightly packed fresh flat-leaf parsley leaves
½ teaspoon (2 mL) sea salt
½ teaspoon (2 mL) freshly cracked pepper
2 small zucchini, grated on large holes of a box grater
1 cup (250 mL) cooked white quinoa, cooled
¾ cup (175 mL) whole wheat flour
¼ cup (60 mL) crumbled feta cheese
1 teaspoon (5 mL) baking powder
1 egg, lightly beaten
1½ cups (375 mL) panko crumbs
1 cup (250 mL) tzatziki


In a medium frying pan, heat the olive oil over medium-high heat. Add the onion and cook, stirring often, until translucent and brown, about 5 minutes.

Stir in the garlic, basil, parsley, salt, and pepper and cook for 1 minute, until the herbs and garlic are fragrant.

Scrape the herb mixture into a medium bowl. Add the zucchini, quinoa, flour, feta, baking powder, and egg. Mix until well combined. Let sit in the fridge for 30 minutes. This will ensure the patties hold their shape when baking.

Meanwhile, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Spread the panko on a plate. Scoop ½ cup (125 mL) quinoa mixture per fritter and, using your hands, form into a small patty. Coat one side of a patty with the panko, gently turn, and coat the other side with the panko. Shake off any excess panko and place the patty on the prepared baking sheet. Repeat to make the remaining patties.

Drizzle a bit of olive oil over the patties and bake for 20 minutes, or until golden brown, turning them halfway through.

Serve the fritters hot with a generous dollop of tzatziki.

Excerpted from Diala’s Kitchen by Diala Canelo. Copyright © 2020 by Diala Canelo. Published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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