Zucchini & Broccoli Fritters

Posted:July 26, 2022 | Categories: Recipes | Tags:Add me to a bowl dinner inspo summer

Zucchini & Broccoli Fritters

Rated 4.3 stars by 6 users

Author:

Melissa Ben-Ishay

It’s no question that green is my favorite color. So it should come as no surprise that my favorite thing to fry up is my favorite seasonal greens. These fritters are pan-fried and packed with aromatic herbs, creating both a satisfying crunch and flavorful bite. I like to pair it withgarlicky toum orcreamy tahina, but it would work equally well as a veggie burger option for a late summer barbecue.

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Ingredients

Florets from 1 large head of broccoli, chopped as finely as you can
2 medium zucchini, ends trimmed
1 egg
1 tablespoon chopped cilantro
2 tablespoons chopped parsley
2 garlic cloves, grated with a microplane
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon black pepper
3 tablespoons flour
1/4 cup + 2 tablespoons nutritional yeast
3 tablespoons avocado oil

Directions

Grate the zucchini with a box grater or food processor. Place the grated zucchini in a fine-mesh strainer and sprinkle with about 1/2 teaspoon salt. Let it sit for 10 minutes to get rid of excess water. Squeeze as much water out of the zucchini as you can using a tea towel or your hands.
Combine the broccoli and zucchini in a large bowl.
In a small bowl, whisk together the egg, cilantro, parsley, garlic, garlic powder, oregano, and pepper.
Fold the egg mixture into the vegetables.
Stir in the nutritional yeast and flour until everything is evenly mixed.
Use your hands to form the mixture into patties about 3" in diameter and about 1/2" tall.
Heat the avocado oil in a large frying pan over medium heat.
Once the oil is hot, add the fritters to the pan and cook for 5 minutes on each side until golden.
Transfer the fritters to a rack to cool and season with salt. Enjoy with your favorite dip, on a sandwich, or to top salads.

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