Finally, you can hit your veggie goals!
The struggle is real. I get it.
You know you should be eating more veggies.
You know you should be feeding yourself and your household more veggies.
You actually like vegetables, but you feel like you’re working way too hard “selling” veggies to your kids/spouse/partner/roomie.
This veggie-loaded Zucchini Fritter recipe is your answer to delicious veggies that you and your household will actually be excited to eat! They’re easy to prepare, and any extras are perfect for a quick reheat & eat anytime later in the week. In my house, we enjoy these fritters at any meal of the day, or even for a snack.
Keep the shredding step quick and easy by using a food processor! This is the one I use in my kitchen, and I love it.
But wait, there’s more!
Yes, more veggies. . . you can make these fritters with a variety of different veggies! It doesn’t have to be zucchini. This means you can use up all of those forlorn veggies in your fridge that have been, ahem, patiently waiting for you to finally eat them.
Building a meal with fritters
When adding these to a meal, I typically plate them with some additional protein (i.e. poultry, eggs & egg white scramble, Greek yogurt, seafood, tempeh, etc.), and little bit more slow carb such as fruit or a starchy veggie like squash or sweet potato. The fritter itself is, of course, a good source of non-starchy veggies, but also contains some slow carb (from the chickpea flour), a lil’ bit of protein (from the chickpea flour and the egg), and nourishing fat (from the avocado oil and the egg).
This meal combination works well for my needs, but please do what works for YOU. Your individual needs with regard to protein, carbohydrates and fat may vary, which means you might choose to build your plate differently than mine.
- Add to your dinner or lunch plate for a delicious, filling, satisfying boost of veggies.
- Add to your breakfast plate to start your day with some veggies (we love them plated with Trader Joe’s maple breakfast sausage on the side, and some Fage Greek yogurt and fresh fruit).
- They are easy to pack up for a portable, balanced snack.
And if you have a garden and you are STILL trying to use up the last of your zucchini from this growing season, this is your ace in the hole. Just keep doubling the recipe until you’ve used up your last zucchini. That’s what I do!
Here’s the quick & dirty on this easy recipe: (full recipe below)
what you need:
- shredded zucchini
- a few dried herbs, salt
- some flour (I used chickpea flour, which is a slow-acting carb, and also happens to be gluten-free. Experiment with whatever kind of flour suits you, honestly. It’s all good.)
what you do:
- Shred zucchini, salt it, let it sit for a bit, and then wring it out.
- Mix dry ingredients.
- Add whisked egg, zucchini, and dry ingredients to bowl and combine.
- Heat little bit of oil in skillet, and pan-fry mixture by the spoonful for a few minutes on each side.
- That’s it. If you want to get extra about it, you can make a quick dipping sauce, too.