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 gluten-free 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 gluten-free 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
- Cornmeal - 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
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 cornmeal (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 cornmeal. If you don’t have a food processor, chop broccoli finely and fold in the cornmeal, 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.
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