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
- 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
- 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.
- 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.
- Place zucchini in a food processor.
- Bring a medium pot of water to a boil.
- While waiting for the water to heat, cut up broccoli into small florets. Peel any broccoli stems, and add them to the florets.
- Once water is boiling, add the broccoli and blanch for 3 minutes, or until a fork pierces stem easily, but broccoli is still firm.
- Drain and place a colander over a bowl and set aside.
- Place a small sauté pan over medium-high heat, add 2 teaspoons olive oil, and when hot, add the onion.
- Sauté for 3 minutes, stirring frequently, until onion is soft.
- Add garlic and sauté another 30 seconds while stirring.
- 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.
- 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.
- Heat 1 tablespoon oil in a non-stick griddle or pan, over medium-high heat.
- 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.
- 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.
- 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.