Broccoli Fritters
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
178 kcal
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Course
Side Dish, Main Course, Breakfast
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Cuisine
British
Broccoli Fritters
Description
Broccoli Fritters feature broccoli chopped into a rice-like texture mixed with eggs, almond flour, cheese alternatives or Parmesan/Cheddar, and aromatic spices including chili flakes, onion and garlic powders, salt, and black pepper. The batter is shaped and pan-fried in oil, cooking on medium heat until each side is golden to maintain crispness without falling apart. The resulting fritters have a delicate crisp crust and a moist, flavorful center that showcases broccoli in an approachable form.
The blend of nutritional yeast or cheese contributes a cheesy undertone, while the chili flakes give a gentle heat balanced by the savory spices. The method avoids over-mixing and encourages resting for batter cohesion. These fritters can be enjoyed warm, accompanied by yogurt or a keto mayonnaise to complement their rich texture.
Preparation and cooking take about 30-40 minutes total, with storage instructions that recommend refrigeration for up to 2 days or freezing with parchment paper to prevent sticking. Their size can be adjusted for more substantial servings or smaller snacks.
Ingredients
- 2 broccoli stalks removed (650g, medium heads
- 4 egg large
- ¾ cup / 75g almond flour
- ¼ cup / 50g nutritional yeast or ½ cup grated parmesan/cheddar
- 1 - 1.5 teaspoon chili flakes to taste
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ⅓ teaspoon black pepper cracked
- 2 tablespoon avocado oil or olive oil / coconut oil to fry
Instructions
- Chop the heads off the broccoli (reserve the stalks and make broccoli fries or chop into a salad). Place the broccoli florets in a food processor and pulse until like a rice sized consistency. Option to do this in two batches so the broccoli blitzes equally and doesn’t get too fine.
- Place the broccoli with all the remaining ingredients (except the oil) into a mixing bowl and mix well to combine. Leave to stand for 10 minutes and then stir.
- Heat a non stick frying pan or good cast iron skillet with about ½ tablespoon oil. Shape the mixture into fritters and cook 2 fritters per pan for about 4 minutes one the first side and 3 minutes on the second side, on a medium heat, or until golden.
- Resist the urge to move the fritters when on the first side. Let them cook the full time, but lift slightly nearer the time to check they’re not burning. This will stop them falling apart and make them perfectly crisp. Cooking times will vary slightly depending on how big you made the fritters. If making smaller fritters the cooking time will be less.
- Transfer to kitchen paper and repeat using the rest of the oil and batter.
Notes
- Make eight large fritters around 4-5 inches or sixteen smaller ones, adjusting cooking time accordingly.
- Store leftover fritters in a sealed container in the fridge for up to two days.
- For freezing, separate fritters with parchment paper on a baking sheet, then transfer to a freezer bag once solid.
- Serve with Greek or coconut yogurt or a simple keto-friendly mayonnaise for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Total Carbohydrates | 11.2g | 4% |
| Protein | 10.7g | 21% |
| Fat | 11.4g | 18% |
| Saturated Fat | 1.7g | 9% |
| Fiber | 4.9g | 20% |
| Sugar | 2.1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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