Crispy Quinoa Fritters
We’re loving these crispy quinoa fritters! This quinoa fritters recipe is a great vegetarian patty that can be served in different ways. Enjoy them throughout the year as a snack, appetizer or main entree. It’s been a reader favorite since 2013.
Quinoa Fritters Recipe
Made with cooked quinoa, these fritters have a great texture and flavor. Each bite is like biting into a veggie patty. Everything about these fritters are wholesome and satisfying. Often times quinoa is always served in a salad or as a bed of grains in bowls or salads. But we thought about making them into a fritter to have a different way of enjoying quinoa. And the results were fantastic!
How to Serve Quinoa Fritters
The best part about making these vegetarian quinoa fritters is that there’s so many different ways to serve them. We’re enjoying them in different ways and it never gets old when you’re craving something vegetarian to serve:
- crispy quinoa fritters are great as a snack, appetizer, lunch or dinner item.
- As an appetizer, you can make small patties and serve them on a platter with different dips. They’re crispy and fantastic.
- Make ahead quinoa fritters are great as a snack or afternoon lunch item.
- These fritters are great as burger patties, as sliders or in a sandwich. Seriously, they are great as a vegetarian patty and way better tasting than the over-processed meatless patties.
- Chop these fritters into small pieces and add them as a salad topper.
- Make healthy quinoa fritter lettuce wraps.
- Add homemade tomato chutney on top of the fritters. WOW these are delicious and a reader favorite. Here’s our quinoa patties with tomato chutney recipe
Video: Quinoa Fritters Recipe
Crispy Quinoa Fritters
Ingredients
- 1 cup (170 g) raw quinoa
- 1/2 medium onion , finely minced (@ 1 cup) (the smaller the mince is, the easier it will be to mold the patties)
- 1/2 cup (50 g) grated parmesan cheese
- 3/4 cup (94 g) all-purpose flour
- 1/4 cup (60 ml) minced parsley
- 1/2 teaspoon (2.5 ml) smoked paprika
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) Kosher salt , or to taste (I liberally seasoned the quinoa mix)
- 1 teaspoon (5 ml) fresh cracked black pepper , or to taste
- 3 large eggs , beaten
- vegetable oil for frying
Equipment
- Large Cookie Scoop optional
Instructions
- Cook quinoa to package instructions (should be about 2 cups water-1 cup quinoa. Simmer covered for 12-15 minutes). Allow to cool completely.
- In large bowl, combine cooked quinoa, onions, parmesan cheese, flour, parsley, paprika, garlic powder, salt, black pepper, and beaten eggs. Mix thoroughly to combine all the ingredients, but be gentle to not make the quinoa mushy.
- Lightly oil hands to keep quinoa mix from sticking. Use about 3 Tablespoons of quinoa mix and form into a tight ball, then press down to form a patty (a large cookie scoop works great to make this fast and even).
- In large skillet, add oil for frying, about 1/2 inch in depth. Heat the oil over medium/high heat until hot (350-375°F)(175-190°C).
- Gently place the quinoa patties in the hot oil, cooking both sides about 3-5 minutes per side or until crispy brown.
- Blot hot fritters on paper towels and serve with a sauce or use to make sandwiches, wraps, chopped in a grain bowl, etc.
Video
Nutrition Information per Serving
How to Store Leftover Quinoa Fritters
They’re great in the fridge for up to 5 days. Try to eat them as soon as possible. If you’re wanting to freeze them then do soon after they’re cooled. Don’t wait a week after they’re cooked, then decide to freeze them. It’s best to freeze them while they’re still fresh. They will be great frozen for up to 5 weeks. After that, they start to get freezer burn and it’s not ideal to freeze them for too long.
Make Quinoa meatballs
You can use the same recipe and make these fritters into meatballs. Just adjust your cooking time to make sure the quinoa meatballs are cooked all the way through. After they’re crispy and cooked, add some tomato
More Easy Recipes:
- Sweet corn fritters : our first meal together!
- thai chicken meatballs in curry sauce
- corn tabouli : not traditional but very delicious
- quinoa salad with mint, cucumber and shallot vinaigrette
- Vietnamese shrimp cakes
- guava margaritas
Thank you for this wonderful recipe! I am excited to try these – and hoping my son will like them too! Would grating the onion work to help the patties stay together or would they be too watery?
You could try grating them. If they seem watery after grating, just dab them a bit with some paper towels.
Made this recipe tonight and it was wonderful. The quinoa fritters came out perfectly and were so tasty with the chutney on top. Thank you so much for my dinner success!
these look delicious! I would have never thought to fry quinoa!
My family owns and run an organic CSA and I can’t wait to try this recipe on these tomatoes when they are ripe! Super delicious! Thanks for sharing!!!!
Good tip on the Green Zebras, I have noticed my heirloom plants are sensitive to disease and don’t fruit much.
This is my first time on your blog and the zebra tomatoes are a first too. The fritters look so crispy and full of yumminess with the sauce. Love your recipe.
Quinoa isn’t very popular here in Portugal, but I’m always on the look out for it. I’ve only cooked it like you would couscous or rice and stirred veggies into it. Turning it into fritters though is BRILLIANT!
I also have a ton of tomatoes out in my garden just getting ready to turn red. Maybe I’ll go harvest a few to make some chutney to go on EVERYTHING ๐ Thank you for some fantastic kitchen inspiration.
seeing recipes like this makes me want to live in the US, we don’t have green tomatoes here in the shops. Must start that vegetable patch and grow my own.
I love your photos!
These fritters look perfectly crisp on the outside! Never thought to use quinoa! Yum.
These look awesome! I love quinoa, and this is such a fun way to use it. I’m glad they turned out better than you expected!
The fritters look terrific and I am all over that green tomato chutney.
Quinoa has been my go-to grain lately. These fritters sound fantastic and fresh with the chutney.
My mouth is watering as I read your descriptions and view your photos. Note to self – make these fritters and chutney!
Fritters of any kind are so good! These look amazing and those tomatoes? So jealous! I cannot find heirloom tomatoes anywhere. So sad.
Anyway, these look amazing. Must make!
You guys always take such gorgeous tomato photos! Lovely recipe!
They look incredible and that chutney, mmm, the best. I love salsas, chutneys, chunky preserves of all kinds – keep me out of the condiments aisle! And I would love to try this chutney on…just about everything!