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Zucchini & Cauliflower Fritters (Vegan, Paleo Friendly, Gluten & Oil Free)

Fresh, herby and delicious vegetable fritters
Course Appetizer, Dinner, Healthy Snack, Light Lunch, Lunch, Snack
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healthy, Nut Free, Oil Free, Paleo, Quick, Vegan
Prep Time 5 minutes
Cook Time 15 minutes

Ingredients

  • 1 Zucchini
  • 1/2 Cauliflower head
  • 4-5 tbsp Flour (I used buckwheat)
  • 2 tbsp Psyllium husk
  • 2 Eggs/Flax eggs
  • 2 tbsp Fresh chives finely chopped
  • 2 tbsp Fresh parsley finely chopped
  • 2 tbsp Fresh basil finely chopped
  • 1 Scallion sliced
  • 1-2 tsp Salt
  • 1 tsp Black pepper
  • 1 Lemon zest
  • 1-2 tbsp Lemon juice

Instructions

  • Divide the cauliflower into smaller florets and cook for approximately 5 minutes until fork tender.
  • Meanwhile process the zucchini in a blender until you have small chunks.
  • Add the cauliflower when cooked and process again until you have a rice like texture.
  • Squeeze out the water from the mixture, as much as you can so it doesn't get to wet.
  • Add the mixture to a bowl and add rest of the ingredients.
  • Combine until everything is incorporated.
  • Preheat a nonstick pan over medium heat.
  • Form equally sized patties and fry for 3-4 minutes on each side, until golden brown.