Summer time means an abundance of extra summer produce and zucchinis are definitely something you may have growing in the garden. Need a recipe to help use them up? Look no further than these delicious fritters! As a bonus it also uses broccoli as well!
I have a lovely tziazkiti sauce that goes so well with this.
Why will you love these zucchini fritters?
- They’ll use up your extra produce
- Easy recipe
- Lovely appetizer to have for dinners
- So much flavor!
- Vegan and is gluten free!
What are the benefits of zucchini and broccoli?
Zucchini is such an abundant vegetable (but really a fruit) that has so many vitamins and minerals. If cooked, it’s particularly high in vitamin A. Something else that’s cool about this produce is that it has lutein and zeaxanthin which can help protect the eye’s cells by filtering out blue light wavelengths!
Broccoli is my personal superfood vegetables. There are so many benefits with this vegetable including helping reduce decline of aging and keeping your immunity high.
How to make these delicious fritters?
Let’s get this zucchini fritter party started! You’ll need to gather your ingredients and prep your zucchini.
Ingredients
- Zucchini: great way to use extra produce from the summer!
- Broccoli: a lovely spin and addition to your recipe
- Mint: A lovely addition, I wouldn’t skip it!
- Onion: A must to add taste to your fritters!
- Chickpea flour: I like this and use it instead of regular flour
- Dill: Adds a delicious herb and adds a great flavor profile!
Substitution for zucchinis or broccoli?
I mean you’re here to make zucchini fritters but if you’d like to swap the broccoli you could use:
- grated carrots
- another type of squash
- grated sweet potatoes
- grated beets
Preparing your zucchini
The most tedious part is probably prepping your zucchini before adding it to your batter. Grate it with skin on, with a box grater or a food processor. This will release some of the moisture from the zucchini. To release a lot more add 1/2 tsp of salt to your bowl of shreddings and leave it aside for about 10 minutes. I use a tight meshed colander to press the zucchini afterwards to release the water. You can also use a paper towel or a cheesecloth as the final step to squeeze more liquid out. This is a step not to miss as you don’t want your fritters too moist or it will fall apart while frying.
Prepping your broccoli
This step is pretty straightforward. All you need to do is take your small florets and put them into your food processor and pulse a few times until the size is tinier but not definitely not until they’re powdered.
Putting it all together
Now that you’re ready with shredded zucchini and broccoli you can put it all together.
In a large bowl place mix all the remaining ingredients together. Prepare your large pan with two tablespoons of oil. Heat your pan to medium hot but monitor the heat because an electric stove has different heat distribution compared to a gas oven. You want the outside crispy and the inside cooked and soft. If the heat is too high it will just crisp the outside and have the inside too soggy.
Prepare a serving tray with paper towels to absorb additional oil from your fried fritters.
Form firm circular patties that fit in the palm of your hand. Too big may break during frying. You can use the back of a spatula to flatten the patty slightly. Place more circular fritters around the pan and let it fry for about 3-4 minutes on each side or until deeply golden.
Add more oil as you go and let the fritters rest on your prepared plate.
Tzatziki Sauce
If you like dipping fritters into a sauce, look no further than this tzatziki sauce!
Mix the ingredients and serve cold!
Additional add-ons to your fritters
- Bread crumbs: I love adding panko bread crumbs to make it a bit more crunchier and absorb additional moisture. There is also gluten free bread crumbs available as well
- Dairy-free parmesan cheese: This will add a delicious flavor to your fritters!
- Lemon zest: for a bit of a zing!
- Corn: you could add a little bit of corn to your fritters if you like corn
Leftovers? How to store them:
After you’ve allowed your fritters to cool, you can place them in the fridge in an airtight container. This will suffice for up to 5 days as fried food get a bit soggy and don’t taste as nice afterwards.
If you wish to freeze them, use a small piece of parchment paper in between each fritter to stack them inside an airtight container. Keep them here in the freezer for one month. Allow them to come to room temperature when you’re ready to eat them and pan fry them rather than microwaving them. Or in an oven at 350 F for 5 minutes.
What should you serve it with?
You can eat these fritters on its own or serve it as an appetizer with salads or a main like the following:
- Best vegan lasagna with cauliflower bechamel
- Delicious strawberry salad with candied pecans
- The most delicious tofu scramble with diced potatoes
- Incredible and creamy roasted red pepper pasta
- Hearty and delicious barley minestrone soup
Craving more zucchini recipes?
Delicious Zucchini Fritters
Equipment
- 1 frying pan
- 1 box grater/food processor
Ingredients
- 2 large zucchinis grated and strained
- 2 cups broccoli food processed
- 1/2 Cup Mint
- 1 tsp onion
- 1/2 cup chickpea flour
- 1/2 tsp paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 cup cornstarch
- 1/4 cup dill
- 2 tbsp olive oil
Tzatziki Sauce
- 3/4 cup yogurt
- 1 clove garlic
- 1/4 cup cucumber grated and strained
- 1 tbsp lemon
- 1 tsp lemon zest
- 1 tsp dill
- 1 tsp mint
Instructions
- Using either a box grater or a food processor, shred your zucchiniWrap the zucchini in a kitchen towel. Squeeze and twist over the sink to drain as much water as possible.Place the zucchini into a large bowl. Add the grated parmesan, eggs, Italian seasoning, and minced garlic. Mix well.Heat the olive oil in a large skillet over medium heat for about 2 minutes. Spoon rounded tablespoonfuls of the batter onto the skillet and flatten to about 1/4 inch thick. Fry for about 2 minutes on each side, until golden brown. Repeat with the remaining batter, adding more oil if needed.Drain the zucchini fritters on paper towels. Serve with sour cream and parsley.
- Place shredded zucchini in a medium bowl and sprinkle some salt on it
- Leave to rest for 20 minutes and work on your broccoli
- Gather all the rest of your ingredients and mix together in a large bowl
- Squeeze your shredded zucchini from the moisture with a paper towel or cheese cloth
- Add it to your bowl with the other ingredients including shredded broccoli.
- Heat a frying pan with your oil and allow it to come to hot
- Add your fritters that you've formed into the oil and space your fritters so the pan is not crowded
- Place your finished fritters in a plate prepared with a paper towel on top
- Make your tzatziki sauce and serve immediately
Nutrition
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