Zucchini Fritters with Black Bean Salsa
Who doesn’t love a crispy fritter packed with shredded zucchini fresh from the garden (or store)? A traditional fritter uses flour to help bind the zucchini, I replaced the flour with quinoa to give it more protein and a nutty flavour. I love serving these zucchini fritters with my black bean salsa, to add even more protein.
Salsa Ingredients
- 1 can black beans
- ¼ red onion, sliced
- 1 ripe avocado, diced
- 1 large tomato, diced
- 2 tablespoons of extra virgin olive oil
- 1 tablespoons fresh lime juice
Fritters
- 3 cups grated zucchini
- 1½ cups of corn
- 1 clove garlic, minced
- ½ red onion, diced
- 1 egg, whisked
- ⅓ cup almond flour
- 1 cup aged cheddar, grated
- 2 cups quinoa, prepared
- 1 tsp salt, plus more for seasoning
- ½ teaspoon ground black pepper
Step 1: Instructions for the Black Bean Salsa
For the Salsa Place all the ingredients for the salsa in a medium bowl, stir to combine and let marinate while you prepare the fritters.
Step 2: Instructions for Preparing the Fritters
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely. In a large bowl, combine zucchini, corn, onion, almond flour, cheddar, garlic, quinoa and egg; season with salt and pepper, to taste.
Step 3: Instructions for Cooking the Fritters
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve with Salsa. Enjoy!
