Zucchini Fritters with Broccoli Stalk
Hold on – don’t toss those broccoli stalks just yet! Instead, transform them into mouthwatering zucchini fritters!
Perfect for small get-togethers or game day, these zucchini and broccoli stalk fritters are sure to brighten your plate and nourish your soul. Top them with creamy melted cashew cheese or dip them in vegan sour cream or ranch for an extra burst of flavor. For a fun twist, serve them on a bun as a delicious sandwich, piled high with your favorite toppings!
The possibilities are endless with these irresistible broccoli stalk and zucchini fritters.
Low-Waste Cooking with Broccoli Stalk
When it comes to broccoli, most people aren't sure what to do with the tough, bulky stem. They tend to favor the vibrant florets, tossing the stalks aside. But the stalk is far from just scrap – it’s a versatile ingredient that can be transformed into countless delicious dishes you never thought possible!
These fritters are the perfect example of both flavor and sustainability. Finally, you'll have a creative way to make use of broccoli scraps.
This recipe is simple yet intentional, designed to repurpose food waste that would otherwise end up in the compost bin or trash. Every time I make them, I'm reminded of the joy and satisfaction that comes with being mindful in the kitchen, embracing low-waste and minimalist cooking practices.
Plant-Based and Budget-Friendly
Eating plant-based doesn’t have to be complicated or break the bank. These fritters are made with simple, affordable ingredients that you can easily find at your local grocery store or co-op. By this time of year, my garden is overflowing with zucchini, and this hearty vegetable shines in fritters.
Both fresh broccoli and zucchini are budget-friendly, especially in this recipe where every part of the broccoli plant is put to good use, creating a purposeful, zero-waste meal. No broccoli shall be 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.
