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These Veggie Fritters Taste So Good, You’d Never Guess How Great They Are For You!

To us, there’s nothing better than something that tastes sinfully delicious, but that’s actually health food in disguise; something that feels indulgent, but that’s actually doing your body a favor…. These veggie fritters do just that.

Packed with protein, calcium, potassium and fiber (thanks to the quinoa, zucchini and white beans), these fritters are pan-fried and full of flavor, so the fact that they provide your body with some serious nutrition is like an added bonus – gotta love it when that happens!

These Veggie Fritters Taste So Good, You'd Never Guess How Great They Are For You!

Zucchini Quinoa Fritters

Serves 6


  • 2 cups cooked quinoa
  • 1/2 cup cannellini beans, rinsed and drained overnight, optional
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup panko breadcrumbs (or seasoned breadcrumbs)
  • 2 zucchinis, grated
  • 2 cloves garlic, minced
  • 1 large egg, plus 1 egg yolk
  • 1 tablespoon fresh basil, chopped
  • kosher salt and freshly ground pepper, to taste
  • olive oil, as needed


  1. Wrap grated zucchini in paper towels and wring them over the sink to squeeze out excess moisture.
  2. If beans are not already dry, pat them dry with paper towels, then transfer them to a large bowl and lightly mash them.
  3. Add zucchini, quinoa, garlic, parmesan, panko and basil to the bowl, and season everything with salt and pepper.
  4. Add your egg and egg yolk and, using two forks or your hands, mix together until combined.
  5. Heat 3 tablespoons olive oil in a large skillet over medium-high heat and let the pan get really hot.
  6. Form quinoa mixture into 2-3-inch patties, then carefully drop them into the hot oil.
    Note: only fry a few pancakes at a time so that the pan stays hot.
  7. Cook for 3-4 minutes per side, or until golden brown, then flip and repeat on other side.
  8. Continue with remaining fritters.
  9. Transfer cooked patties to a paper towel-lined plate to drain, then serve immediately as is, or with sour cream or yogurt.

Recipe adapted from Gavin Murphy

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