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 broccoli fritters are your new secret weapon. If you donโ€™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).

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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

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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