Broccoli Zucchini Fritters

Broccoli used to be my favourite vegetable but I never liked eating the stalks, even if it was sliced thin and added to a stir-fry, I just did not enjoy them! I used to throw the excess stalks away until my sister started juicing. We kept the stalks but it piled up because I ate too much broccoli and she didn’t juice as much. I created this recipe way back in 2014, when broccoli was still my favourite vegetable, I still lived with my sister and before I evan began nutrition school. A lot can happen in 3 years eh?

Because our fridge filled up with broccoli stalks back then, I ended up creating this recipe so that we wouldn’t waste the stalks. This recipe has gone through many testings and changes. I began with corn flour, then tried almond flour and now have also incorporated  some of Bob’s Red Mill gluten-free 1-to-1 baking flour. I have also changed it so that it is plant-based and vegan-friendly, meaning it has no eggs! That’s right! I used “flax egg” instead! So yes! It’s a time to rejoice for all of you gluten-free, grain-free and egg-free people! This recipe was made with you in mind! Why? Because I care! 😉

Healthy can be delicious and this broccoli zucchini fritters is proof! It’s a great source of fiber, omega-3s, protein, vitamin C & K, magnesium, folate and potassium! I brought it to a Nutritionist Potluck and they all loved it! It’s safe to say that this recipe is officially holistic nutritionist approved! That’s 12 nutritionists to be exact, can’t beat that! But don’t just take our word for it! Go ahead, try it out for yourself and taste the difference!

Broccoli Zucchini Fritters
Yields 12
Gluten-free, Dairy-free, Sugar-free, Vegan-Friendly, Kid-Friendly
Write a review
  1. 2 flax 'eggs'
  2. 1/4 cup diced onion
  3. 2 cups shredded broccoli stalks
  4. 1 cup shredded broccoli
  5. 1 cup shredded zucchini
  6. 1/2 cup almond meal
  7. 1/2 cup gluten-free flour blend
  8. 1/4 cup hemp seeds
  9. 1 tsp garlic powder
  10. 1 tsp lemon zest
  11. 1/8 tsp cayenne
  12. 1/4 cup chopped parsley
  13. 1 Tbsp chopped dill
  14. TT sea salt
  15. avocado oil, use as needed
  1. In a small bowl, mix 2 tablespoon ground flax seed with 1/3 cup filtered water. Set aside. (This will thicken and become your 2 flax 'eggs').
  2. Dice onion and saute until transparent. Set a side and cool.
  3. Shred broccoli and zucchini in a food processor (or grate by hand). Place in a mixing bowl and add almond meal, gluten-free flour, hemp seeds, garlic powder, lemon zest, cayenne, parsley, dill and sea salt. Mix until all are incorporated well. Taste and adjust seasonings.
  4. Add cooled sautéed onions and flax eggs. Mix well. Shape into circles (approximately 1.5 inches wide and 1/4inch thick).
  5. Heat avocado oil until hot (but not smoking) on medium-high heat in a large frying pan. Place four fritters on the hot pan and cook for 3 minutes on each side or until golden brown and cooked through. Continue with the rest of the fritters.
  6. Serve with creamy tahini dressing, microgreens and sliced beets as desired.
  1. These fritters are great as a snack on its own or with poached eggs, smoked salmon, pancetta, prosciutto or arugula. Eat with your favourite sauce: creamy tahini, lemon basil pesto, chimmichurri, romesco, etc. The sky is the limit!
  2. I use about 1/2 tablespoon of avocado oil per fritter.
A Quick Tahini Dressing
  1. Place 1/2 cup tahini, 1/3cup filtered water, 1/4 cup lemon juice, 2 Tbsp nutritional yeast, 1tsp granulated garlic, 2 tsp dijon, 1/8tsp cayenne and 1tsp sea salt in a mason jar and shake it up! Add more filtered water as needed to reach your desired consistency.
The Bella Life

♥ Make it Kid-Friendly!

Despite of it’s green colour, kids love these too! All you have to do is omit the cayenne, roll them into balls and bake them instead of frying! Great for snacking on-the-go!

Bake at 375°F for 30 minutes or until golden brown.

I call these Broc Balls. Enjoy! 🙂


♥ Bella’s Notes:

  • TT means add to taste
  • Any other flour (such as corn or chickpea) can be used in place of almond meal
  • The batter texture shouldn’t be too wet or too dry. If too wet, add more almond meal. If too dry, add a drizzle of avocado oil
  • The batter could be wet due to the water content of the zucchini, if you find that the zucchini is quite watery, squish out excess liquid prior to adding to the mix. I find that I didn’t have to do this step because the zucchini I have used have been nice and firm.
  • Do not flip fritters unless absolutely cooked through on one side, otherwise you will end up with a broken delicious mess.


Using instagram? Tag #cookalabella on your posts so I can see your beautiful creations and like it! 

Leave a Reply