Switch up your breakfast routine with these veggie-based zucchini fritters!
Move over potato latkes. There’s a new fritter in town, and it’s deliciously good-for-you. If you’re looking to put a new spin on veggies, these savory zucchini fritters are the answer. They can be prepped ahead of time, frozen until you’re ready to cook them, or made fresh for a crisp and comforting dish. Best of all, with their crispy outsides, these fritters are a great way to sneak veggies into kids’ diets.
Start by using a hand grater to grate zucchini. To enjoy the benefits of extra fiber, leave the peel on. Next, to soak up excess moisture, squeeze the grated zucchini in a few paper towels. If there’s too much liquid, the fritters will be mushy and fall apart.
Combine zucchini with onion, basil, sea salt, and nutritional yeast. Nutritional yeast is a great source of vitamin B12, and it’s a great addition to any dish that you want to give a cheesy flavor.
Next, pulse broccoli florets in a blender until crumbly. Add broccoli, flour and eggs to the zucchini mixture, and stir well to combine. Use hands to form the contents into patties (or your desired shape). I used around a 1/2 cup to form fritters. Heat extra-virgin olive oil until shimmering hot, and add 2-3 fritters at a time. 4-5 minutes in the oil renders a crispy golden-brown patty.
Gently flip and repeat on the opposite side. Serve fritters with a dollop of Paleo onion and chive sour cream to drive home the garden-fresh flavor.
Crispy & Easy Zucchini Fritters
- Large bowl
- Large skillet
- 2 cups broccoli florets
- 1 cup zucchini (grated)
- 1/3 cup green onion (chopped)
- 2 eggs (lightly beaten)
- 2 T fresh basil (finely chopped)
- 2/3 cup almond flour
- 1 T nutritional yeast
- 1/2 t sea salt
- Grate zucchini using a cheese grater, and wrap in paper towel. Squeeze out excess liquid, and add zucchini to a large bowl. Add chopped green onion, basil, nutritional yeast, and sea salt.
- In a blender, add broccoli florets. Pulse until fine and crumbly.
- Pour broccoli into bowl and add beaten egg with flour. Stir well to combine.
- Using hands, form mixture into small flat patties.
- Coat a large skillet with extra-virgin olive oil, and heat over medium-high heat. Once oil is shimmering hot, carefully place fritters on pan, working in batches of 2-3.
- Cook 4-5 minutes, then flip and cook an additional 4 minutes.
- Serve immediately.
Tip: These versatile fritters can also be a quick dinner. You can make them heartier by adding your favorite protein (including chopped chicken, steak, or shrimp).
(You’ll Also Love: Savory Zucchini Pancakes with Bacon and Chives)