Broccoli Fritters With Lemon Yogurt Dipping Sauce
Adapted from Smitten Kitchen
Ingredients
Broccoli Fritters
- 1 head of broccoli, or 3 cups chopped
- 1/2 cup gluten-free flour mix (I used Bob's Red Mill)
- 1 egg
- 1/3 cup freshly grated parmesan cheese
- 1 tbs minced garlic
- pinch of salt
- pinch of red pepper flakes
- Olive oil to generously coat the pan
Lemon Yogurt Dipping Sauce
- 1 cup plain Greek yogurt
- Zest from one lemon
- Juice from one lemon
- 1 tsp minced garlic
Instructions
- Cut your broccoli into small manageable chunks. I discarded the stem in this recipe, as it tends to be a little tough. Once it is all chopped, you should have approximately 3 cups total.
- Steam your broccoli until it is tender and set aside to cool slightly.
- In a large mixing bowl combine your egg, flour, cheese, garlic and spices. Mix together with a fork until all of the ingredients are combined and a paste forms. At this point, add in your steamed broccoli. Mash it all together with a potato masher until the broccoli is combined into the mixture, but still recognizable. Stir the ingredients together with a spoon to make sure that everything is mixed together evenly.
- In a heavy cast iron skillet, heat up your olive oil. There should be enough olive oil to coat the bottom of the pan semi-generously. Let the oil get nice and hot.
- Once the oil is heated up, add your fritter mixture into the pan. You are going to want to spoon two tablespoons of batter per fritter and then flatten it slightly with your spatula.
- Fry until the bottoms become a crisp golden brown (2-3 minutes) and then flip and repeat on the other side.
- Transfer to a paper towel-lined plate to rest before eating.
- Fry the rest of your fritters the same way, adding more oil as you need it.
- Mix together all of your dipping sauce ingredients in a small mixing bowl until they are completely combined. Serve on the side of your fritters.
- Enjoy!
