Broccoli Fritters
These crispy, golden Broccoli Fritters are packed with herbs, warm spices, and chickpea flour for a delicious, and naturally dairy- and gluten-free meal.
Servings: 8
Ingredients
- 1 pound frozen broccoli florets, fully thawed and chopped into small pieces
- 1 small yellow onion, finely chopped
- 1 cup packed finely chopped fresh flat-leaf parsley
- 3 medium garlic cloves, minced
- 1 teaspoon nutritional yeast
- 1 teaspoon ground coriander
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon baking powder
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup chickpea flour
- 2 large eggs, lightly beaten
- 1/2 cup olive oil or avocado oil, or more if needed
- Grated zest and juice of 1 lemon, for serving
- Tzatziki or Vegan Tzatziki (optional)
Instructions
- Prepare the broccoli mixture. To a large bowl, add the chopped broccoli, onion, parsley, garlic, nutritional yeast, ground coriander, Aleppo pepper, ground turmeric, and baking powder. Add 1 teaspoon each salt and black pepper and mix gently. Add the chickpea flour and eggs, and mix until well combined yet loose and chunky.
- Get ready to fry. Line a large plate with a paper towel and set it near the stove. In a medium sauté pan set over medium heat, add the oil. You want enough oil to cover the bottom of the pan by 1/2-inch or so (a smaller pan will require less oil).
- Fry the fritters. Once the oil begins to shimmer, carefully add the batter in 1/4 cup fritters, leaving space between each one. Cook for 2 to 3 minutes on each side or until crispy and golden brown and cooked through. With a slotted spoon, transfer the fritters to the paper towel–lined plate to drain any excess oil. Then, working in batches, continue to make the fritters, leaving enough room between the fritters in the pan to easily flip them.
- Finish and serve. When ready to serve, transfer the fritters to a serving plate. Sprinkle the lemon zest all over and drizzle the fritters with a little bit of the lemon juice. Serve with tzatziki sauce, if you like.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, coriander, and Aleppo pepper used in this recipe.
- Fritter Size: When I wrote this recipe for my book, I chopped the broccoli into small pieces, but for this recipe, I left them bite-sized. It's up to you! The recipe is great either way.
- Storage & Reheating: These fritters will keep in the fridge for up to 3 days. Reheat them in a 350°F oven.
- Make Ahead Tip: You can freeze these fritters for up to 1 month, although I don’t prefer this because they lose a bit of their fluff—but they still taste great, and it’s always nice to have something on hand.
Nutrition
Calories: 248kcal | Carbohydrates: 16.3g | Protein: 7.5g | Fat: 17.9g | Saturated Fat: 2.9g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 10.6g | Trans Fat: 0.004g | Cholesterol: 43.4mg | Sodium: 444.4mg | Potassium: 407.2mg | Fiber: 3.9g | Sugar: 3.8g | Vitamin A: 1175.6IU | Vitamin C: 62mg | Calcium: 93.7mg | Iron: 2.1mg
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