Broccoli Fritters
Delicious and easy to make Paleo Broccoli Fritters made chunks of steamed broccoli and almond flour. These fritters are Grain Free, Gluten Free, Dairy Free, and Specific Carbohydrate Diet Legal.
I love dishes that taste indulgent but are secretly full of healthy things making them surprisingly good for you. These broccoli fritters are a guilty pleasure of mine, with a crisp outside and creamy center which tastes more like creamy cheddar and broccoli soup then steamed broccoli.
From what I hear, tricking your kids into unknowingly eating vegetables like broccoli is a big personal victory in the parenting world. Well these Paleo Broccoli Fritters are your new secret weapon. If you don’t have nutritional yeast on hand and are trying to make these fritters child friendly then you can add in 1/3 cup cheddar cheese for some added gooeyness.
These broccoli fritters are great served with a fresh salad and wedge of lemon for a healthy lunch or dinner.
If you are in need of an easy appetizer to serve with a glass of wine to guests, these fritters can also be made bite sized (because I jump at the chance to turn absolutely anything into finger food).
Here are a few other broccoli recipes you will love:
- Roasted Broccoli
- Creamy Chicken, Broccoli & Bacon Casserole
- Asian Broccoli Salad
- Grilled Broccolini with Tahini Sauce
- Broccoli Pesto
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Broccoli Fritters
Ingredients
- 2 1/2 cups chopped steamed broccoli
- 3/4 cups Almond Flour
- 2 eggs
- 1/4 cup nutritional yeast (or parmesan for SCD)
- 1 teaspoons dijon mustard
- 2 cloves garlic
- 2 tablespoons olive oil
Instructions
- Start by cutting the florets off the steamed broccoli and cutting them into small pieces. Cut the stalks into small, thin slices.
- In a food processor combine the almond flour, eggs, nutritional yeast, dijon mustard and garlic. Mix until well combined.
- Add in the chopped broccoli and stir through
- Heat the olive oil in a frying pan on medium heat. Once hot, use a ladle to spoon the batter into the pan to form small patties.. Allow the fritters to cook for 3 minutes until lightly golden and then flip and cook for 2-3 more minutes on the other side. Once cooked transfer to a paper towel and keep warm in the oven while you cook the remainder of the fritters.
- Serve warm with a lemon wedge
I divided it into two batches: my first batch was the recipe as the recipe calls for except I don’t have a food processor, so I mixed it with a wooden spoon. Anyway, it completely fell apart when I tried flipping it in the pan (it also burned, but maybe I used the wrong pan- stainless steel).
For the second batch, I added avocado and it EVER SO SLIGHTLY held together more. If I were to make this again, I would probably add 1-1.5 large avocados and a third egg. (I’m not a baker or cook, so this is me guessing what would work.)
The taste was good once I added salt/pepper to it.
good. I will make them thicker next time… for they don’t hold shape well on the first side cooking unless VERY well-done… but they are tasty. I sleeved w a bit of yogurt/sour cream & mostarda … To enhance a bit but good w/o that add & good for lunch the next day.
I am almost ready to make them tomorrow all ingredients prepped. I wonder if I could freeze them.
Could you put these in the air fryer to avoid oil?
Unfortunately these will fall apart in the air fryer, they need to be fried in a hot pan to create the crust that will hold them together.
Nice recipe but let down by lack of nutritional info on any of the recipes and in the cookbook.
Eggs are not vegan. Disappointed.
I looooved it, it’s the perfect recipe for a quick lunch !
thank you! I frequently make a broccoli burger but is full of cheese – so went hunting for options to eliminate the cheese and found your version – looks great and I will try tonight — but has anyone tried baking instead of pan frying?
….follow up…..I went ahead and made these but baked them on a rimmed cookie sheet with parchment paper in 400 degree oven, 15 minutes, then flipped them and baked for another 10 minutes. Delicious. I made my cheese version AND your version without and they were just as good. Thank you so much!
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