Think broccoli is boring? Think again! These crispy broccoli fritters are a surprisingly simple way to transform this humble vegetable into an irresistible snack.
Get ready to discover the magic mix that makes these little green wonders so addictive, you might just make broccoli cool.
Preparing the Fritters
To kick things off, let's explore into prepping these yummy fritters! First, I steam or boil about 3 cups of broccoli until it's fairly tender, not mushy, though. I nuke mine in a steamer for 3 minutes—easy peasy!
Then, grab a potato masher and lightly squish the broccoli. Don't go overboard—we're not making baby food here. Just enough so it'll flatten nicely in the pan, and it will help avoid huge lumps. These fritters are baked until golden brown and crispy, just like baked broccoli cheese bites.
Next, make your batter. I start by mincing a garlic clove (yum!). I mix a 1/2 cup of flour, 1/4 cup of parmesan, 1 egg, and 2 tablespoons of milk. Plus, don't forget a 1/2 teaspoon of salt and a dash of pepper. It might look thick at first, but don't worry! It'll loosen up when you mix in the broccoli.
Yoghurt Sauce Directions
Now we can get started on one of my favorite parts—the yoghurt sauce! It's super simple, and it adds a nice creamy tang that I think balances the fritters perfectly.
You'll need a 1/4 cup of plain yoghurt as your base. Don't go using any flavored stuff, okay? We need that blank canvas for the zing we're about to introduce. To keep the fritters somewhat healthy, you can bake them instead of frying them.
Next, squirt in 2 teaspoons of lemon juice. Freshly squeezed is always a win, but if you're in a rush, bottled works, I won't judge. Add a pinch of salt and pepper—cause everything's better with a little seasoning!
Now, mix it all together really well. Give it a taste, and if it's not quite right, you can always add a bit more lemon juice or a dash more salt. It always tickles me to see people's reactions when they eat anything with yoghurt!
Serving Tips
Let's talk serving – because presentation is key, right? I usually plate these fritters immediately to catch 'em at their crispiest. Place a dollop of the Yogurt Sauce right on top, or in a cute little bowl on the side!
I think a sprinkle of fresh herbs – parsley or dill – can really make 'em pop. And, if you're feeling fancy, a lemon wedge adds a burst of freshness. I can't forget my favourite trick—a tiny drizzle of olive oil can make all the difference, trust me!
Here are a few more ideas:
- Serve 'em hot!
- Add a sprinkle of red pepper flakes for a kick!
- Try dipping them in other sauces instead, like sweet chilli.
- Arrange fritters artfully on a plate – it's all about the aesthetics!
- Pair with a light salad – a complete and balanced meal!
Short Recipe Version
Crispy Broccoli Fritters
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
- 1 large broccoli head, cut into florets
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup milk
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Yogurt Sauce:
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh herbs (dill, parsley, or mint)
Instructions:
- Steam or boil broccoli florets until tender-crisp (about 5-7 minutes). Drain well and let cool slightly.
- Roughly chop the cooled broccoli.
- In a bowl, combine broccoli, flour, Parmesan cheese, egg, milk, garlic, salt, and pepper. Mix well.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
- Drop spoonfuls of the broccoli mixture into the hot oil, flattening slightly.
- Fry for 2-3 minutes per side, until golden brown and crispy.
- Remove fritters and place them on a paper towel-lined plate to drain excess oil.
- Whisk together yogurt, lemon juice, and fresh herbs for the sauce.
- Serve fritters immediately with yogurt sauce.
Nutrition Per Serving (Estimated):
- Calories: 250
- Protein: 12g
- Fat: 15g
- Carbohydrates: 18g