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Pan-Fried Broccoli Fritters with Garlic-Lemon Yogurt
with kale, quinoa, and craisin salad

Active: 35 min Total: 35 min

As part of our #eatyourveggies month, we're showing just how easy it is to make veggie fritters using broccoli. They also make great hand snacks when you need something to grab and go.
Smarts: Fritters freeze incredibly well and can even make a great pancake alternative for breakfast. If you want to do a sweeter based fritter, try sweet potatoes!

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Ingredients

Servings:
4
Metric
Pan-Fried Broccoli Fritters with Garlic-Lemon Yogurt:
  • Garlic - 1 clove, peeled
  • Broccoli - 1 1/2 lbs, chopped
  • Cheese (your choice - like Mexican blend, mozzarella) - 1 cup, grated
  • Flour, all-purpose or whole wheat - 1/3 to 2/3 cup
  • Eggs - 2
  • Cooking oil - 1/4 cup, separated based on # of fritter batches
  • Leftover lemon-garlic yogurt - 3/4 cup
Winter Kale, Quinoa and Craisin Salad:
  • Balsamic vinegar - 2 Tbsp
  • Dijon mustard - 2 tsp
  • Maple syrup - 2 tsp
  • Cooking oil - 1/4 cup
  • Baby kale - 5 oz
  • Craisins (or sub raisins) - 1/2 cup
  • Leftover quinoa - ~1 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Garlic / Broccoli / Cheese - Prep as directed. (Can be done up to 3 days ahead)
  2. Make fritter batter - Place garlic and broccoli in a microwave-safe pan or dish. Cover with a wet paper towel and microwave for 2.5 minutes, until tender but still crunchy. (Watch this video for full fritter making how-to.) Place cooked broccoli into a food processor with flour (start with the lower end of the range), cheese, eggs, and some salt and pepper. Pulse until you get a thick, combined mixture. If it feels too wet, add more flour. If you don’t have a food processor, chop broccoli finely and fold in the flour, cheese, eggs, and some salt and pepper. (Can be done up to 3 days ahead and kept in the fridge)
  3. Make vinaigrette / start kale salad - Whisk together balsamic vinegar, Dijon, maple syrup, and cooking oil. Toss with baby kale, cover and refrigerate for at least 20 minutes. (Can be done up to 1 day ahead)

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Make

  1. Heat a skillet or non-stick frying pan over medium-high heat. You’ll cook the fritters in batches (a 10” or 25 cm pan can accommodate 4 fritters). Add cooking oil and make sure it coats the pan. Once oil is heated, drop 4 scoops of the fritter batter into the heated oil (each fritter = ~1/4 cup or 60 mL of batter). Flatten it out and cook on both sides for 2 to 3 minutes, until golden. Continue until all your batter is done (you may need to add more cooking oil between batches).
  2. Toss craisins and leftover quinoa with dressed kale and serve fritters hot with lemon-garlic yogurt from earlier this week.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (147)
Gluten-free (8)
Paleo (14)
Vegetarian (3)

70 reviews

Paleo version is a chicken and veg stir fry.

By: Tara
Posted: Jan 13, 2017
Diet: Paleo
0 Helpful

This was a great snack rather than meal and I would make it again for a healthy snack option.

By: Stacey
Posted: Apr 27, 2016
Diet: Original
0 Helpful

Made one batch of patties and then just cooked the remaining like hashbrowns. The latter turned out just fine.

By: Nancy
Posted: Jun 03, 2015
Diet: Original
0 Helpful

My husband was skeptical, but we both really enjoyed these! Can't wait to try them with other veggies. I used a "super greens" blend for the salad, and subbed teff for the quinoa. Some harissa on the side rounded off the meal perfectly.

By: Erin
Posted: May 12, 2015
Diet: Original
0 Helpful

Good idea, but these came out kind of mushy for me. I think it was my execution.

By: Shannon
Posted: Apr 08, 2015
Diet: Original
0 Helpful

I had to get a little more creative with the yogurt sauce by adding more seasoning but overall very good.

By: Allison
Posted: Apr 01, 2015
Diet: Original
0 Helpful