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Easy and Delicious Broccoli and Zucchini Fritters

Broccoli and Zucchini Fritters


  • 1 head Broccoli
  • 2 cups Shredded zucchini
  • 1 cup Tofu
  • 1 cup All-purpose flour (almond or coconut flour is good as well)
  • 2 Chickpea egg (flaxseed egg works the same)
  • 2 Garlic cloves
  • 1 tbsp Olive oil (you can also use avocado oil)
  • 1/2 Red onion
  • 2 tbsp Nutritional yeast
  • 1/2 Red Bell Pepper
  • 1/2 tsp Salt
  • Ground pepper to taste


  • Chop the broccoli head into florets. Cook broccoli in a steamer until is fork-tender. After that,  slightly mash it.
  • Chop onion, red bell pepper and garlic in small pieces. Sauté them until onion is translucent and pepper is tender.
  • In a big bowl, add mashed broccoli, sauté veggies and shredded zucchini. Stir to combine.
  • In a different bowl mashed tofu until a ricotta cheese consistency, use a stick blender if necessary. Add mashed tofu to the big bowl.
  • Prepare the chickpea egg by whisking 2 tbsp of chickpea flour with 4 tbsp of water. Add salt, ground pepper and nutritional yeast. Add the chickpea egg to the big bowl and stir to combine.
  • Finally, add flour and stir again to get a smooth paste.
  • Heat a skillet and drizzle a tbsp of olive oil. Using your hands form the fritters and cook them in medium heat until golden brown.
  • Keep left-overs in the fridge in an airtight container for up to 5 days.