Broccoli fritters


This is a recipe that local MP, Louise Upston, posted a few months back, from the Love Food Hate Waste site. My first attempt was a little gooey and didn’t really fritter up: I was in a hurry and should have taken the time to add some more flour to balance out texture.

I was better prepared this time and, in addition to flour to suit, I also added a couple of tablespoons each of chia seed and almond/coconut meal (left-over from our own almond/coconut milk). I found that our cheese grater seems to have gone AWOL during one of our moves this year – or it is sitting in one of the many unpacked boxes dominating the smaller spare room. Instead I just diced up my guesstimate of how much cheese would equated to a 1/4 cup grated and dropped it in the blender with the broccoli.

Our frying pans also seem to have gone AWOL hence cooking in a wok, another deficiency to be soon rectified.

The recipe is quite simple:

  • 1/2 head of broccoli, stalk and florets
  • 2 eggs
  • 1/4 (ish) cup of flour use enough to make the mix quite firm
  • Zest of 1 lemon
  • 1/4 cup of grated cheese
  • 2 tablespoons of chia seed
  • 2 tablespoons of almond/coconut meal
  • Salt + pepper, to taste
  • Olive oil (to cook)
  • 1/4 cup of plain yoghurt
  • 1 tab|espoon of lemon juice

Blend the broccoli and then mix it in with the flour, seasoning, eggs and, in my case, chia seed and almond/coconut meal.

Fry until nicely brown on each side. This recipe made

Mix the yoghurt and lemon zest of the a sauce although this is pretty optional as there can be eaten on their own, as part of a meal or with any number of sauces or dips.

Next time I( think that I will dedairy this recipe and add something like dates or other dried fruit instead of the cheese. The cheese taste barely came through the dominant flavour of the broccoli and so, even a good sauce would probably do away with any need for the cheese at all…or maybe try some non-dairy cheese just because I can…

Just thinking further on next time, another way of keeping it healthy(er), would be to use a more absorbent flour like coconut flour, which would also tick off the gluten-free box (not so much because I care but because I can).

I could probably also eliminate the cooking in oil but using the oven or the air-fryer, and possibly also reconfiguring from fritters to maybe balls or fingers…?

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