Spicy Zucchini Quinoa Fritters

Written by Janneke Williamson

These spicy zucchini and quinoa fritters are nourishing, filling and absolutely delicious. Serve them with salad for a complete meal.

Spicy Zucchini + Quinoa Fritters

Makes 8-10 fritters for 2-4 salads

For the fritters

  • 1 zucchini grated (about one and a half cups)
  • 1 cup of cooked quinoa (make sure you rinse your quinoa thoroughly before cooking)
  • 2 heaping tablespoons of almond meal
  • 1 egg
  • 2 spring onions finely chopped
  • 1 clove of garlic cored and crushed
  • 1 tablespoon of chia seeds soaked
  • 1 teaspoon curry powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon turmeric
  • 1 teaspoon of sea salt and a good twist of pepper
  • sesame seeds
  • dulse flakes

For the dressing (per salad)

  • 1 tablespoon of fresh lemon juice
  • 2 tablespoons of extra virgin olive oil
  • 1/2 clove of cored and crushed garlic
  • sea salt and pepper to taste
  • black sesame seeds and dulse flakes to garnish


1. Mix all the ingredients apart from the almond meal, sesame and dulse flakes thoroughly in a bowl. Slowly mix in the almond meal until the texture becomes bit sticky and not too wet. Roll spoonfuls in your hand and then across a plate of sesame seeds and dulse flakes.

2. You can either bake them on a lined baking tray at 375°F for 20 minutes until brown or pan fry in a non stick pan with a good quality stable fat (about 3 minutes on each side on medium-high heat). I used coconut oil and ghee.

3. Once the fritters are ready, add them to a colourful salad of lettuce, mint, shredded cabbage, grated carrot, cherry tomatoes, avocado and a tablespoon of sauerkraut for tang and a probiotic hit. Dress with a generous amount of salad dressing and garnish with black sesame and dulse flakes.

Photo courtesy of the author

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