Broccoli Fritters

Broccoli fritters are a tasty way to get small and big kids to eat their greens! I made these keto fritters with both nutritional yeast and parmesan cheese to give you a dairy and a dairy free option. Both taste great, so you pick whichever version suits your diet. Great as a snack, a light lunch or as part of a main meal.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course
Breakfast, Main Course, Side Dish
Cuisine
British
Servings
8
Calories
178 kcal

EQUIPMENT
frying pan (25 cm diameter)
INGREDIENTS

1x
2x
3x
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2 medium heads of broccoli stalks removed (650g)
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4 large eggs
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¾ cup / 75g almond flour
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1 – 1.5 tsp chilli flakes to taste
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2 tsp onion powder
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1 tsp garlic powder
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1 tsp salt
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1/3 tsp cracked black pepper
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2 tbsp avocado oil or olive oil / coconut oil to fry
INSTRUCTIONS

Chop the heads off the broccoli (reserve the stalks and make broccoli fries or chop into a salad). Place the broccoli florets in a food processor and pulse until like a rice sized consistency. Option to do this in two batches so the broccoli blitzes equally and doesn’t get too fine.
Place the broccoli with all the remaining ingredients (except the oil) into a mixing bowl and mix well to combine. Leave to stand for 10 minutes and then stir.
Heat a non stick frying pan or good cast iron skillet with about 1/2 tbsp oil. Shape the mixture into fritters and cook 2 fritters per pan for about 4 minutes one the first side and 3 minutes on the second side, on a medium heat, or until golden.
Resist the urge to move the fritters when on the first side. Let them cook the full time, but lift slightly nearer the time to check they’re not burning. This will stop them falling apart and make them perfectly crisp. Cooking times will vary slightly depending on how big you made the fritters. If making smaller fritters the cooking time will be less.
Transfer to kitchen paper and repeat using the rest of the oil and batter.
Net carbs: 6.2g per fritter using nutritional yeast. If you use parmesan, the net carbs reduce to 5.3g per fritter.
Makes eight large fritters (4-5 inch diameter) or 16 small
Hands on: 20 – 30 minutes depending on the size of your pan
Overall cooking time: 30 – 40 minutes
Storage: in a Tupperware in the fridge for up to 2 days. Freeze on a sheet or put parchment paper between the the fritters so they don”t stick together. Once frozen, transfer into a ziplock bag.
Serve with Greek or coconut yoghurt or with my 5 minute keto mayonnaise!
NUTRITION
Calories: 178kcal
Protein: 10.7g
Fat: 11.4g
Fiber: 4.9g
Sugar: 2.1g