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1
Yield: 12 fritters, 4 servings (1 serving is 3 fritters)
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2
Place a fine mesh strainer over a large bowl. Toss the grated zucchini with 1/2 teaspoon salt and place it in the strainer. Allow zucchini to sit for about 12 minutes, then press and squeeze all of the water from the zucchini. Repeat the process, tossing with an additional 1/2 teaspoon salt and allowing zucchini to sit an additional 10 minutes. Again press and squeeze all water from zucchini.
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3
Meanwhile, bring 1 cup of water to a boil in a saucepan. Add the quinoa and reduce heat to a simmer. Cover the pan and cook until the water is absorbed, about 6-9 minutes. The quinoa is cooked when the spiral germ becomes visible around the grains. Remove from heat when done.
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4
In a mixing bowl, stir and combine zucchini, quinoa, Parmesan, egg, thyme, garlic powder, and black pepper. Scoop small handfuls of the zucchini mixture and form small, round 1/4-inch thick patties. Set patties on a plate.
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5
Heat the olive oil in a large saute pan over medium heat. Arrange the fritters in the pan so that none are overlapping (working in batches if necessary). Allow fritters to cook until edges begin to turn golden, about 4-6 minutes. Flip with a spatula and cook about 4 minutes more. Remove cooked patties from the pan and repeat the process with the remaining patties. Serve.
