Pan-Fried Broccoli Fritters with Garlic-Lemon Yogurt
with kale, brown rice, 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!
- 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
- 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 brown rice - ~1 cup
- 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)
- 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 brown rice with dressed kale and serve fritters hot with lemon-garlic yogurt from earlier this week.
Paleo version is a chicken and veg stir fry.0 Helpful
This was a great snack rather than meal and I would make it again for a healthy snack option.0 Helpful
Made one batch of patties and then just cooked the remaining like hashbrowns. The latter turned out just fine.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.0 Helpful
Good idea, but these came out kind of mushy for me. I think it was my execution.0 Helpful
I had to get a little more creative with the yogurt sauce by adding more seasoning but overall very good.0 Helpful