Crispy Mediterranean Quinoa Fritters
Crisp quinoa fritters with Mediterranean flavor.
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Rate this RecipeEquipment
- 1 Nonstick Skillet
- 1 Large Bowl
- Measuring Cups
- Measuring Spoons
- Spatula
Ingredients
- 1 cup cooked quinoa approx. 185 g cooked
- 2 large eggs size L eggs
- ½ cup feta cheese crumbled; approx. 75 g
- ½ cup red onion finely chopped; approx. 75 g
- ½ cup fresh parsley chopped; approx. 30 g
- 2 clove garlic minced; approx. 6 g
- ¼ teaspoon salt approx. 1.4 g
- ½ cup panko breadcrumbs approx. 30 g
- 4 tablespoon avocado oil divided; approx. 60 ml total
Step-by-Step Instructions
- In a large bowl, thoroughly whisk 2 large eggs until well combined. Next, gently fold in 1 cup cooked quinoa, ½ cup crumbled feta cheese, and ½ cup finely chopped red onion. Add ½ cup chopped fresh parsley, 2 minced garlic cloves, and ¼ teaspoon salt. Stir until the mixture is evenly combined and looks vibrant, aromatic, and slightly moist. Now incorporate ½ cup panko breadcrumbs, mixing well before allowing the mixture to rest for about 2 minutes. This pause helps the breadcrumbs absorb excess moisture, resulting in fritters that hold their shape beautifully.
- Scoop roughly ⅓ cup of the mixture into your hands, pressing it firmly into a patty about 2–3 inches wide. Repeat until you form 7 to 8 patties, each uniform in thickness for even cooking.
- For pan-frying, warm 2 tablespoons of avocado oil in a nonstick skillet over medium-high heat. Gently place half the fritters into the hot oil, cooking them for approximately 3 to 4 minutes per side, or until they achieve a crisp, golden-brown exterior. Transfer these finished fritters onto a paper towel–lined plate and tent lightly with foil to keep them warm. Repeat with another 2 tablespoons oil and the remaining patties. If baking, arrange them on a lightly greased baking sheet and cook at 400°F (205°C) for about 20 minutes, flipping halfway. For air-frying, set your machine to 375°F (190°C) and cook for about 12–15 minutes, turning once midway.
Notes
Try serving these fritters with a yogurt-based sauce or a zesty tomato dip. If the mixture feels too wet, add a bit more panko; if it’s too dry, a small splash of water helps bind it.