These vibrant fritters are crispy, salty and wonderfully moreish.
We still can’t believe they taste so good!
The star of the show is broccoli, which makes these fritters a great source of vitamins, minerals, fibre and antioxidants.
Broccoli also gives them their gorgeous green colour.
Notes:
- A medium broccoli should weigh approximately 400g (14oz).
- Don’t forget to save the discarded broccoli stem. You can chop it up into smaller pieces and either refrigerate or freeze it and then add it to your next soup.
- Use an extra splash of oil while frying to ensure golden and crispy fritters.
- You can always use parsley instead of dill if you prefer.
- You can substitute the chickpea flour for plain flour if you’d rather but the texture of the fritters will be much softer.
Did you know:
We’re obsessed with broccoli for lots of reasons!
- Broccoli is well-known as a rich source of fibre – which in enough quantities can help support your digestive system.
- It also contains plant oestrogen, which studies have shown may help regulate oestrogen levels and balance hormones.
- Broccoli is rich in sulphur, which could support your gut health and help fight against infections.
- It’s also a good source of glucosinolate compounds, such as sulforaphane and glucoraphanin, which studies have shown can help to fight cancer.
Broccoli Fritters
Ingredients
- 1 medium broccoli
- 1 lemon, zest only
- 1/2 tbsp Dijon mustard
- 1 handful of fresh dill, finely chopped
- 2 spring onions, finely chopped
- 2 garlic cloves, peeled + finely chopped
- 2 tbsp capers, roughly chopped
- salt + pepper
- 4 tbsp chickpea flour
- 3 tbsp plain flour
- 5 tbsp water
- olive oil, for frying
- plant-based yoghurt to serve, optional
Method
- Remove the stem from the broccoli and break up the head into florets (see notes on how to use the stem). Next finely chop the florets or blitz in a food processor until fine.
- Add the finely chopped broccoli florets to a large mixing bowl along with the lemon zest, dijon mustard, dill, spring onion, garlic, capers and large pinches of salt and pepper.
- Next, in a separate small bowl combine the chickpea flour, plain flour and water. Mix until smooth, then pour this batter over the broccoli mixture and toss until fully combined.
- Divide the broccoli mixture into six, then take one piece and squeeze it into the palm of your hand to shape it into a fritter. Transfer the fritter to a plate and repeat until you've shaped six fritters.
- Heat a generous glug of oil in a frying pan on a medium heat. Once hot, add 2-3 fritters to the pan and use a spatula to gently push the fritter down so it spreads out a little. Fry for 3-5 minutes on each side or until golden brown.
- We like to serve these with a dollop of yoghurt.
1 Comment
you can even eat the broccoli stem raw. nomnomnom