Quinoa Zucchini Fritters

Quinoa holds flavorful zucchini fritters together for a delicious appetizer, side dish or lunch. Get the recipe from @crowdedkitchen.

Ingredients

Fritters:

Herb Sour Cream Dipping Sauce:

Grate zucchini, place in a colander over a large mixing bowl and toss well with 2 tsp of kosher salt. Let sit for 30 minutes to release as much moisture as possible. Toss every 10 minutes or so. Transfer to a cheesecloth or thin dish towel and ring out as much moisture as possible.
In a small bowl, stir together ground flax meal and water and let sit to thicken.
Meanwhile, cook ½ cup of dry Ancient Harvest Quinoa in 1 cup of vegetable broth according to package directions. Once cooked, stir in a pinch of salt.
Add zucchini to a mixing bowl with the shallots, cooked quinoa, mozzarella, parsley, flour, breadcrumbs, salt, garlic powder, and pepper. Mix well (it’s easiest to use your hands for this!). Mix in flax egg mixture and stir well to incorporate. Let the batter sit for 10 minutes to allow the flax to absorb and thicken.
Preheat a large fry pan over medium low heat. Add 1 tbsp olive oil to the pan. Use a ¼ cup measuring cup to dole out the batter into equal portions. Using your hands, form into patties, and cook for 6-7 minutes on each side until golden brown. Add more oil if the pan dries out between each patty. Don’t overcrowd the pan – we typically cook 3 at a time. (To speed up the cooking process, use 2 pans at once!)
Stir together ingredients for sour cream dipping sauce. Taste and adjust seasoning as desired.
Serve hot & enjoy!