Pan-Fried Broccoli Fritters with Garlic-Lemon Yogurt
with kale, quinoa, and craisin salad
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!
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
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
Amount Per Serving
Calories
575
Just a moment...
% Daily Value
Total Fat
32g
49%
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Saturated Fat
5g
24%
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Trans Fat
0g
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Cholesterol
100mg
33%
Just a moment...
Sodium
511mg
21%
Just a moment...
Total Carbohydrate
51g
17%
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Dietary Fiber
7g
29%
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Sugars
19g
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Protein
26g
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Prep
- Garlic / Broccoli / Cheese - Prep as directed. (Can be done up to 3 days ahead)
- 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)
- 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
- 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).
- Toss craisins and leftover quinoa with dressed kale and serve fritters hot with lemon-garlic yogurt from earlier this week.
Nutrition Facts
Amount Per Serving
Calories
575
Just a moment...
% Daily Value
Total Fat
32g
49%
Just a moment...
Saturated Fat
5g
24%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
100mg
33%
Just a moment...
Sodium
511mg
21%
Just a moment...
Total Carbohydrate
51g
17%
Just a moment...
Dietary Fiber
7g
29%
Just a moment...
Sugars
19g
Just a moment...
Protein
26g
Just a moment...
Reviews
Ratings
70 reviews
This was a great snack rather than meal and I would make it again for a healthy snack option.
0 HelpfulMade one batch of patties and then just cooked the remaining like hashbrowns. The latter turned out just fine.
0 HelpfulMy 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.
0 HelpfulI had to get a little more creative with the yogurt sauce by adding more seasoning but overall very good.
0 Helpful