These crispy zucchini-and-quinoa fritters combine zucchini, protein-packed quinoa and salty feta for a satisfying vegetarian meal or lunchbox-friendly favourite, served with cool, creamy tzatziki for dipping.

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.

Ingredients for Zucchini-and-Quinoa Fritters

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

Directions for Zucchini-and-Quinoa Fritters

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

Stir in the garlic, basil, parsley, salt, and pepper and cook for 1 min, 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 min. This will ensure the patties hold their shape when baking.

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

Spread the panko on a plate. Scoop ½ cup quinoa mixture per fritter and, using your hands, form into a small patty. Coat one side of a patty with 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 min, or until golden, turning them halfway through.

Serve the fritters hot with a generous dollop of tzatziki. Serves 4.

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.