Preheat the oven to 350 degrees
Chop the broccoli into small florets and churn them through a food processor for about 15-30 seconds until finely chopped and coarse - then transfer to a bowl
Next - discard the non-edible end of the zucchini and grate it (either in the same food processor or with the help of a grater) - then transfer to the same bowl as that of the broccoli
Mix well and add some salt to this mixture and set aside for 20 mins until the broccoli and zucchini leave behind all its water
After 20 mins grab a kitchen cloth or a cheese cloth and transfer the broccoli and zucchini mixture to this and wrap the cloth around and squeeze it tightly to remove all excess water
Now transfer the contents on the cloth to a large mixing bowl
Add in almond flour, coconut flour, psyllium husk, egg, baking soda, cream of tartar, onion powder, cayenne pepper, chopped herbs, avocado oil, salt and black pepper - and mix well
You should have a slightly sticky kind of a consistency for this batter
Line a baking pan with a sheet of parchment paper
Pull out one section of the batter and keep it on your hand. Now press it with the help of your other hand to form a circular shape, fine tune the edges if need be and create a hole in the middle with the help of your index finger to make it look like a doughnut
Then place the circle on the parchment paper
If your batter breaks apart from the side while making the hole don't worry, gently put it back together while on the hand
Rework the same way to create other fritters / donoughnuts
This batter yields for about 7 fritters
Once all the fritters / doughnuts are lined grease them lightly with avocado oil using an application brush
Bake them in the oven for 22 mins at first
After 22 mins remove the pan and turn each piece upside down (be careful and do not burn yourself) and bake them again for an extra 15 minutes
Remove and let cool for 10 mins and then Serve with homemade gluten free and low carb ketchup or any preferred green dip
Store in fridge for up to 7 - 10 days