Eggless Broccoli Zucchini Fritters
I love winters. Not only the weather is pleasant but the vegetables market is a sight to behold. The fresh green leafy vegetables, shining red carrots, shining bell peppers, broccoli, Zucchini, to name a few. I had been seeing quite a few pics of broccoli Fritters on pinterest, but somehow couldn't get down to make them. Tonight I have some guests coming for dinner so decided to give a try. Egg is an essential ingredient in Fritters but as I don't eat eggs I decided to try eggless ones. These green beauties are crispy on the outside but melt in your mouth in the inside. Instead of pan fry you can also bake them in an oven for 12-15 minutes or till golden on both the sides at 200 degrees Celsius. I have used both broccoli and Zucchini, you can use either of them alone also. Feel free to use 2 eggs if you want to. I have measured both broccoli and Zucchini after grating them. I have added Rice flour to increase the crispiness but it's completely optional. I have used cheddar cheese but you can also use parmesan or gauda.
Ingredients Broccoli 250 gms 2 cups Zucchini 250gms 2 cups Chopped coriander 1/4 cup Bread crumbs 100 gms 1 cup heaped Cheese 100 gms Crushed garlic 3 large cloves Rice flour 2tbsp (optional) Peppercorns 1/2 tsp Salt to taste Oil Method
Wash and dry broccoli and Zucchini.
Grate them both separately.
Now squeeze them to remove all the juices.
Don't throw away these juices. Use them in a gravy, soup or even in making a dough.
Grate the cheese.
Mix all the ingredients now.
Taste and adjust salt and pepper.
Squeeze and mix the mixture for a few minutes. It will come together.
Now take a small portion, roll it and then flatten it like a patty.
Similarly use up the entire mixture.
Heat up a girdle or a pan.
Turn the heat to medium.
Brush each fritter with oil and cook them on the hot girdle till golden brown on both the sides.
Serve immediately with a dip.
Your family and guests will be delighted.