Go Back
–+ servings
Delicious squash fritters
Rebekah KukRebekah Kuk

Quinoa Squash Fritters

A delicious way to use a lot of summer squash. Quinoa packs in some extra protein.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 4 cups shredded summer squash about 2 medium
  • 1/2 cup chopped fresh herbs
  • 1 yellow onion diced
  • 1 cup quinoa cooked
  • 1/2 cup cassava flour may sub almond flour
  • 2 eggs
  • 2 teaspoons sea salt divided
  • 1/2 teaspoon pepper
  • 2 tablespoons coconut oil

Equipment

  • Food processor, optional
  • Clean, lint-free cloth for squeezing out shredded squash

Method
 

  1. Wash squash. If using food processor, sliced into quarters lengthwise. Feed through food processor, using shredder attachment. Transfer to colander. If using a grater, grate whole squash into a colander. Sprinkle with 1 teaspoon sea salt and let sit while you prepare the other ingredients.
  2. Mix together remaining ingredients (except for coconut oil), including additional teaspoon of salt. Gather up shredded squash into clean cloth and wring out extra moisture. The more moisture you wring out, the more crisp the fritters will be. Add squash to bowl and mix well.
  3. Heat cast iron or heavy bottomed pan over high heat. Add coconut oil. When hot, pick up handfuls of squash mixture, gently squeeze them together, and plop them into the pan. Use a spatula to flatten them. Cook for about 2 minutes on one side, then flip and cook an additional 1 minute. Line on a tray.
  4. Serve with fried eggs, fresh herbs, cheese or sour cream. These go great with a salad and could even fill in for a vegetarian burger.
Tried this recipe?Let us know how it was!