Zucchini & broccoli fritters recipe

These nutritious and delicious zucchini & broccoli fritters are perfect for breakfast, lunch, dinner, or snacking - with this recipe, fritter time can be any time!

Makes about 12 fritters


2 zucchinis, shredded
4 broccoli stalks, finely chopped
1 tsp sea salt
1/2 a sweet onion, chopped
2 cloves garlic, minced
2 eggs, beaten
1/4 cup of almond meal
1/2 cup of Panko breadcrumbs
2 green onions, thinly sliced
1 tsp each of: onion powder, garlic powder and black pepper
Coconut oil for pan frying


  1. Preheat oven to 350F. Combine zucchini, broccoli and sea salt in a large bowl and let sit for at least 10 minutes.
  2. Meanwhile, in a medium frying pan, sauté the sweet onion and garlic in a little oil until onion is soft and translucent - about 5-7 minutes. Set aside and let cool.
  3. Using either your hands or cheesecloth, wring out as much water out of the zucchini/broccoli mixture as you can. If it's too wet, it will not stick together.
  4. In another bowl, combine eggs, almond meal, Panko, green onions, seasonings and the cooled sautéed onion mix.
  5. Add this mixture to the zucchini/broccoli mixture and combine well.
  6. Heat up your frying pan again on med-high heat with a little oil and using your hands, form palm sized patties.* Pan fry on each side for 2-3 minutes or until they are golden brown on each side.
  7. Once browned, put in a baking dish and bake in the oven for an additional 10-15 minutes to make sure eggs are cooked.

Serve with sweet chili sauce and Greek yogurt.

*Depending on the size of your frying pan, you can make anywhere from 4-6 patties at a time.