Zucchini Fritters with Broccoli Stalk
Stop right there – don’t compost those broccoli stalks.
Instead, turn them into delicious zucchini fritters!
Perfect for small gatherings and football Sundays, these fritters will refresh and nourish your soul. Top these fritters with melted cashew cheese or dip them in vegan sour cream or ranch dressing.
Or, you could place these on a bun and eat as a sandwich with all the fixings!
The possibilities are endless with these delicious broccoli stalk & zucchini fritters.
Low-Waste Cooking
When cooking broccoli, many people are unsure of what to do with the hard, bulky stem. They favor the bushy, flowering head and throw away the rest.
Although the stalk isn’t the most popular part of the vegetable to eat, it is versatile enough to be transformed into many tasty new dishes that you would’ve never thought to make!
These fritters are delicious & sustainable. Finally, you’ll know what to do with broccoli scraps!
This recipe is simple and intentional, designed to repurpose food scraps that would otherwise be composted or thrown away. Every time I make them, I’m reminded how fulfilling and important it is to be mindful in the kitchen by incorporating more low-waste and minimalist cooking practices.
Budget-Friendly Zucchini Fritters
Plant-based meals don’t have to be complicated or expensive.
These fritters require only simple, accessible ingredients that you can find at your local supermarket or co-op. By this time of year my garden has produced lots of zucchini. This hearty vegetable can be made into fritters and much more.
Fresh broccoli and zucchini are incredibly cost-efficient, especially in this recipe where the entirety of broccoli’s plant parts are utilized to create an intentional, zero-waste meal.
No broccoli left behind!
Broccoli Stalk & Zucchini Fritters
Recipe Author: Nicole Riggs
Delicious, nutritious, and low-waste! Put your broccoli stalks to good use – combine them with zucchini and chickpea flour to create tasty, herby fritters, ideal appetizers for football Sundays or gatherings with friends! Top with melted cashew cheese or enjoy with creamy vegan cilantro sour cream.
Equipment
Large mixing bowl
Ingredients
2 broccoli stalks
2 zucchini
1 2/3 cup chickpea flour
1/4 cup fresh cilantro chopped finely
1/4 cup fresh parsley chopped finely
2 limes juiced
3 garlic cloves chopped finely
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp paprika
3/4 cup water
1/8 cup avocado oil for frying
Instructions
Wash and dry broccoli stalks and zucchini. Grate into a large mixing bowl.
Add chickpea flour, herbs, spices, lime juice, and water, and mix until thoroughly combined.
Heat oil on the stove. While oil is heating, form mixture into round, flat fritters.
Place fritters into hot oil and pan fry on each side for approximately 10 minutes. Cover halfway through.
Remove from pan and allow to cool slightly before eating. Garnish with additional herbs and pair with dairy-free cilantro sour cream.
