Recipe: Easy Detox Vegetable Fritters

by JJ Virgin on January 8, 2020

Every bite of this classic combination of broccoli and mushrooms is delicious and nutritious!  

Broccoli is a powerhouse, full of great fiber, omega-3s, and vitamins. This sulfur-rich veggie is also a natural detoxifier, so you’re cleansing your system on a cellular level. 

Frozen broccoli florets are fine, but if you have access to fresh here, go for it. And there’s no need to toss the stems! Just use a potato peeler to remove the thickest outer skin, then chop the more tender center into thick coins.

I love anything with mushrooms in it, so I sneak diced shiitakes into everything imaginable… meatballs, beans, and sauces. They add protein, savory flavor, and many vitamins and antioxidants.  

This recipe comes in especially handy whenever you have a little of this and a little of that left in the crisper drawer – you know that day right before you really need to hit the grocery store? The random zucchini, a handful of lonely carrots… they all make lovely vegetable fritters! 

These fritters hold together so well, and they freeze well, too, for up to one month. To reheat, just pan-fry briefly to get that nice crunch on the outside. 

If you have an egg intolerance or would like to make this vegan, simply replace the eggs with two tablespoons of ground flaxseed whisked with two tablespoons of water.

Easy Detox Vegetable Fritters

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January 8, 2020

Note: This recipe contains eggs. If you are egg intolerant, this recipe is not for you.
Virgin Diet compliant: Cycles 1, 2, and 3 (unless you are egg intolerant)
Sugar Impact Diet compliant: Cycles 1, 2, and 3 (unless you are egg intolerant)

Try these fritters in the morning for breakfast or in a gluten-free wrap with your favorite greens for lunch. They’re loaded with protein, fiber, and omega-3 fatty acids.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings


3 cups organic broccoli florets

1 cup sliced organic cremini or baby bella mushrooms

2 large organic pastured eggs

Juice of 1/2 small lemon

1/4 cup gluten-free oat flour, or ground gluten-free oats

3 cloves garlic, minced

4 organic green onions, chopped

1 Tbsp nutritional yeast

1 tsp ground cumin

1/4 tsp crushed red pepper flakes

1/4 tsp freshly ground black pepper

1/2 tsp sea salt

3 Tbsp olive or avocado oil for pan


1In a medium stock pot with a steamer basket, bring one inch of water to boil and add broccoli florets to basket.

2Cover and steam for about 5 minutes until fork tender; remove from heat and let cool.

3Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat, and saute mushrooms until tender, about 5 minutes.

4Transfer the broccoli and mushrooms to a large cutting board and chop finely.

5In a large bowl, combine the broccoli, mushrooms, eggs, oat flour, garlic, green onions, nutritional yeast, cumin, red pepper flakes, black pepper, and sea salt; stir until well combined.

6Heat olive oil in a nonstick skillet over medium heat.

7Once hot, add a heaping tablespoon of batter into the pan and flatten slightly with a spatula.

8Cook four fritters at a time, for about 3-4 minutes per side.

9Briefly transfer to a paper-towel lined plate to remove excess oil, then serve!

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Nutrition Facts

Sodium298 mg
Protein8 g
Cholesterol93 mg
Sugar2 g
Total Fat14 g
Total Carbohydrates12 g
Dietary Fiber4 g

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