A healthy, gluten-free snack or side dish packed with veggies and baked to perfection.
These Baked Zucchini and Broccoli Fritters are a delicious, wholesome alternative to traditional fried fritters. Packed with fresh vegetables and bound together with oat and arrowroot flour, they're naturally gluten-free and baked, not fried, making them a lighter option the whole family will love.
Finished with Gondwana Bush Macadamia Crumb and a drizzle of macadamia aioli, they're simple enough for a weeknight but impressive enough to serve as a starter or snack at your next gathering.
Zucchini & Broccoli Fritter Ingredients:
- 3 small zucchini
- 1 cup finely chopped broccoli florets
- 1 teaspoon salt
- ½ cup finely diced onion
- 3 small cloves garlic, minced
- 2 large eggs
- 1 cup oat flour
- 1 heaped tbsp arrowroot flour
- Macadamia oil
- Salt & pepper to taste
- Gondwana Macadamia Bush Crumb
- Macadamia aioli, lemon and fresh herbs to serve (optional)
Method:
1. Grate the zucchini, and toss with the broccoli and ½ tsp of the salt, then let sit in a mesh strainer over a bowl for approximately 30 minutes, until the liquid drains out. Press with a spoon to get any excess liquid out.
2. Preheat oven 200°C, then in a large bowl, mix the zucchini and broccoli with the diced onion and garlic.
3. Add the eggs, oat flour and arrowroot flour and mix until well combined. Season with remaining salt & pepper.
4. Line a baking tray with baking paper, drizzle with macadamia oil, then scoop ¼ cup sized rounds of batter onto the tray, and press down to form patties. Drizzle with a little more olive oil on top, then bake for 15 mins on each side.
To Serve:
Serve immediately with Gondwana Bush Macadamia Crumb, some macadamia aioli or creamy hummus, and fresh herbs.
