Past Recipes
Zucchini Fritters

Zucchini Fritters with Red Quinoa Salad and Creamy Dill Sauce

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Recipe Details


We’re taking full advantage of summer’s bumper crop of zucchini by making the squash the star of these pan-crisped fritters. Feta, dill, and chickpea flour also go into the batter. They’re served with a red quinoa, spinach, and tomato salad. Drizzle over the dill-spiked sour cream and dig into this hearty, seasonal plate.


  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 680
  • Protein 23g
  • Total Carb 67g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red quinoa
    1/2 cup
    red quinoa
  • sliced almonds
    1 tablespoon
    sliced almonds
  • zucchini
    12 ounces
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • lemon
  • baby spinach
    3 ounces
    baby spinach
  • dill
    1/8 ounce
  • shallot
  • chickpea flour
    1/2 cup
    chickpea flour
  • ground allspice
    1/2 teaspoon
    ground allspice
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese
  • sour cream
    2 ounces
    sour cream

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Cook quinoa and toast almonds

    Cook quinoa and toast almonds

    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. 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. Prepare ingredients

    Prepare ingredients

    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. Make batter

    Make batter

    Peel shallot and mince enough to yield 2 tablespoons (save remainder for another recipe). 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. Fry zucchini fritters

    Fry zucchini fritters

    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. Transfer zucchini fritters to a paper towel–lined plate. Season with salt as desired.

  5. Make dill sauce and salad

    Make dill sauce and salad

    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. Plate fritters

    Plate fritters

    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. Dig in!

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