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.

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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.

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).

Jennafer Ashley

Crispy & Easy Zucchini Fritters

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Total time:25 mins

Cook Time:10 mins 10 minutes

Prep Time: 15 mins 15 minutes

Serves:6 fritters

Crispy & Easy Zucchini Fritters

Recipe by: Jennafer Ashley

Switch up your breakfast routine with these veggie-based fritters.

Tools

• Blender
• Large bowl
• Large skillet

Ingredients

• 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

Instructions

• 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.

(You’ll Also Love: Savory Zucchini Pancakes with Bacon and Chives)