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There’s something about a patty or fritter that everyone just loves.  I get asked to make these Gluten Free Broccoli Fritters all the time for my clients. One of my clients even eats them for breakfast every day when they are in her fridge. I also add shredded zucchini in here just to ramp up the veggie content.

These fritters are a great way to use up leftover veggies. Broccoli makes up the bulk of this fritter and the flavor, but if you have some other, similar vegetables you want to use up, you can sub that in instead of the broccoli, or in addition to. Some cauliflower would be really nice as would corn and some chopped steamed kale. They turn this gorgeous green color with the golden look of pan frying.

Gluten free Broccoli Fritters



I use my staple gluten free flour mix to help bind this fritter. It is half brown rice flour and half tapioca starch. I always have a bottle of these 2 flours on my shelf ready to use. You can also use a little potato or cornstarch in the blend if you are low on tapioca starch. I prefer to use Bob’s Red Mill brand of flours as he uses a dedicated facility for his gluten-free flours, and my baked goods always come out great.

glass jar of gluten free flours


When you grate the zucchini, it will help the recipe if you squeeze out as much liquid as possible. Wrap the grated zucchini in a thin tea towel, some paper towels or cheesecloth and gently squeeze over a bowl or the sink to remove as much liquid as possible, being careful not to tear the paper towels if that is what you are using. More liquid will come out than you think.

squeezing liquid out of zucchini over a bowl
There isnt that much quinoa in this recipe, so why not make a bigger batch and have it for another recipe. This Mediterranean Quinoa Salad makes a great side dish with your fritters!  Quinoa is a great grain to have around, its gluten-free and packed full of protein.  If you want to use another grain instead, millet works well. I have also made these fritters without the quinoa and it works ok too.
Here is the recipe in an easy printable format.
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Broccoli and Zucchini Fritters

Broccoli and Zucchini Fritters (Gluten-Free, Dairy-Free)

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  • Author: Andrea Sprague



For the Fritters

  • 1 medium zucchini
  • 1 medium head broccoli, about ½ pound
  • 2 teaspoons olive oil
  • ½ small yellow onion, small dice, about ½ cup
  • 1 small clove garlic, minced
  • 2 large eggs
  • ¼ cup cooked quinoa or millet
  • 1 tablespoon brown rice flour
  • 1 tablespoon tapioca starch
  • 1/4 teaspoon salt
  • Small squeeze lemon juice
  • Several grinds of black pepper
  • Olive or coconut oil for frying

Optional Add-Ons

  • ½ jalapeno, minced
  • ¼ cup shredded cheese (parmesan or cheddar)
  • Replace yellow onion with 5 green onions, thinly sliced, about ¼ cup total – if using green onion, no need to precook


  1. To make the fritters, first, place a paper towel on a cutting board. Using the largest holes on a grater, grate zucchini onto the paper towel.
  2. Wrap the zucchini in the towel and gently squeeze over a bowl or the sink to remove as much liquid as possible, being careful not to tear the paper towel. More liquid will come out than you think.
  3. Place zucchini in a food processor.
  4. Bring a medium pot of water to a boil.
  5. While waiting for the water to heat, cut up broccoli into small florets. Peel any broccoli stems, and add them to the florets.
  6. Once water is boiling, add the broccoli and blanch for 3 minutes, or until a fork pierces stem easily, but broccoli is still firm.
  7. Drain and place a colander over a bowl and set aside.
  8. Place a small sauté pan over medium-high heat, add 2 teaspoons olive oil, and when hot, add the onion.
  9. Sauté for 3 minutes, stirring frequently, until onion is soft.
  10. Add garlic and sauté another 30 seconds while stirring.
  11. Transfer to a food processor. Note: I like to have everything cut pretty small for these, so if you have a hard time dicing the yellow onion and don’t want to have huge pieces of onion in your fritter, try grating the onion using the largest grate.
  12. Crack eggs into a small bowl, give them a quick whisk and then add to the food processor along with the blanched broccoli, quinoa, rice flour, tapioca starch, lemon juice, salt and pepper. Pulse until broccoli is broken down, but still chunky. Pour into a large bowl.
  13. Heat 1 tablespoon oil in a non-stick griddle or pan, over medium-high heat.
  14. Using an ice cream scoop or ¼ measuring cup, scoop batter and place it into the pan, then flatten the mound slightly with the scoop or spatula. Repeat with additional batter, leaving a couple of inches between each fritter.
  15. Fry about 2 to 3 minutes, until golden brown underneath and then flip each fritter and cook on the other side until equally golden, about another 2 minutes.  Note: the egg will separate from the batter the longer it sits. Give it a good stir before scooping to help distribute the egg. I like to make smaller patties and find that using a large spoon to place the batter in the pan works just fine too.
  16. Transfer fritters to a paper towel lined plate or baking sheet to drain. Repeat with remaining batter. If you will be eating the fritters immediately, then transfer to a serving dish. Or place on a baking sheet and keep warm in a 200°F oven until ready to serve.

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