Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.
We’re taking full advantage of summer’s crop by making squash the star of tonight’s dinner. Brimming with grated squash, salty feta, and hearty chickpea flour, these addictive, pan-fried fritters are crisp and tender. You’ll probably want them all to yourself, but if you’re hosting this weekend, use a smaller scoop to make snack-size patties for the crowd.
½ cup red quinoa
1 tablespoon sliced almonds
12 ounces zucchini
¼ pint grape tomatoes
3 ounces baby spinach
⅛ ounce dill
½ cup chickpea flour
½ teaspoon ground allspice
2 ounces crumbled feta cheese
2 ounces sour cream
1. In a small pot, combine quinoa, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until water is absorbed, about 15 minutes. Remove pot from heat; let stand, still covered, for 10 minutes. Red quinoa is slightly chewier than white quinoa, so don’t worry if the texture is a bit different. Meanwhile, place almonds in a medium pan over medium-high heat. Toast, stirring, until golden and fragrant, 2–4 minutes. Transfer almonds to a plate, reserving pan.
2. Rinse all produce. In a large bowl, grate zucchini on the large holes of a box grater; alternatively, finely chop. Wrap zucchini in paper towels; squeeze out and discard any excess moisture. Measure out 1½ cups grated zucchini and return to bowl. Halve grape tomatoes. Halve lemon. Roughly chop dill leaves, discarding stems.
3. Peel shallot and mince enough to yield 2 tablespoons. Add chickpea flour, allspice, minced shallot, half of feta, half of dill, 1 egg, ¾ teaspoon salt, and pepper as desired to bowl with zucchini. Stir well to combine.
4. Return pan from almonds to medium-high heat with 2 tablespoons olive oil. When oil is shimmering, add ¼ cup batter at a time and, using the back of a spoon or spatula, flatten each to about ¼-inch thick. Cook, working in batches and adding oil as needed, until browned and cooked through, about 2 minutes per side. Stand back when frying in case hot oil splatters. If working in batches, note that later batches might cook quicker than the first since the oil’s already hot. Transfer zucchini fritters to a paper towel–lined plate. Season with salt as desired.
5. In a small bowl, whisk together sour cream, remaining dill, ¼ teaspoon salt, and pepper as desired. Set aside until ready to serve. Pat spinach dry with paper towel. To pot with red quinoa, still off heat, add tomatoes, spinach, juice of ½ lemon, remaining feta, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Toss to combine.
6. Divide zucchini fritters between serving plates and dollop with a spoonful of creamy dill sauce. Add red quinoa salad to plates, garnish with toasted almonds, and serve with any remaining sauce for dipping. Cut remaining lemon into wedges for squeezing over.
Looking for the 2-serving version of this recipe? We’ve got you covered at plated.com.