Zucchini + Broccoli Fritters
Batch cook these bad boys to have on hand as snack, serve up for brekky or as a side. Or make them bite sized to share.
You may have seen my insta story where I posted the first attempt at these soggy and burnt because I didn’t squeeze enough of the water out and then I procrastinated for about half an hour and the zucchini began to sweat even more. Don’t say I didn’t warn you!
• 1 medium-sized zucchini, grated (approx. 1 cup tightly packed)
• ½ broccoli grated, (approx. 1 cup tightly packed)
• ¼ cup @niulife coconut flour (can substitute for any flour)
• 2 eggs
• 1 garlic clove, crushed
• 1 spring onion
• 1 tbsp chopped fresh mint
• 1 tbsp chopped parsley
• 1 tsp lemon zest
• Pinch chilli flakes
• Celtic Sea, Pink Himalayan or other mineral rich salt
• Black pepper
• 1 tbsp @niulife coconut oil
• 1 lemon
Grate zucchini, sprinkle with a pinch of salt and let sweat for 20 minutes and then squeeze out the excess water (squeeze as much as you can, you might light to use a clean tea towel or cheese cloth).
While the zucchini sweating, in a medium bowl add broccoli, coconut flour, egg, spring onion, mint, parlsey, lemon zest, chilli flakes and black pepper, and mix well until combined. Add the zucchini and combine well.
Form fritter shapes in your hands about 2 inches across and 1.5-2cm deep, fry in coconut oil over a medium heat for for 3-4 minutes each side (flip carefully). Repeat with the remainder of the mixture adding more coconut oil as needed. Serve with a squeeze of lemon juice.