Description
These crispy broccoli fritters are a nutritious and delicious snack or side dish! Packed with vibrant broccoli and savory parmesan, they’re quick to make and perfect for all ages. Serve them with a tangy yoghurt sauce for an irresistible treat.
Ingredients
Scale
- For the Fritters:
- 3 cups broccoli florets and stems, roughly chopped into 2cm/1-inch pieces (about 1 medium head of broccoli)
- 2 tbsp oil (vegetable, olive, or canola)
- 1 garlic clove, minced
- 1/2 cup plain flour
- 1/4 cup grated parmesan
- 1 egg
- 2 tbsp milk (low fat or full fat)
- 1/2 tsp salt
- Black pepper to taste
- For the Yoghurt Sauce:
- 1/4 cup plain yoghurt
- 2 tsp lemon juice
- Salt and pepper to taste
Instructions
- Steam or boil the broccoli until tender but not mushy. (In the microwave, use a steamer for 3 minutes on high.)
- Use a potato masher to roughly squish the broccoli. Aim for small chunks, not a mashed consistency.
- Mix yoghurt sauce ingredients in a small bowl and set aside.
- In a separate bowl, lightly beat the egg with a fork. Add flour, parmesan, garlic, milk, salt, and black pepper, mixing to combine.
- Add the squished broccoli to the batter and mix well.
- Heat 1 tbsp oil in a frying pan over medium heat. Scoop 1/4 cup of batter, drop it into the pan, and flatten gently to about 1cm/1/3″ thickness.
- Cook for 2-3 minutes on each side until golden brown. Repeat with the remaining batter, adding more oil as needed.
- Serve warm with yoghurt sauce and lemon wedges, if desired.
Notes
- Broccoli stems can be used; peel the thicker parts with a potato peeler to remove tough skin. Dice into medium-sized pieces to cook evenly with the florets.
- This recipe works well with cauliflower as a substitute for broccoli.
- Adjust seasoning to taste.
Nutrition
- Calories: 126 cal
- Sugar: 1.4g
- Sodium: 266mg
- Fat: 1.6g
- Carbohydrates: 11.9g
- Fiber: 1.5g
- Protein: 5.4g
- Cholesterol: 31mg