Amongst the meat packages and frozen produce I also like to stock my freezers (yes, plural) with healthy items that work for a quick meal when I’m not as prepared as I’d like to be. The best ones can be made into an entree for any meal of the day with items I typically have around anyway. These broccoli fritters have turned out to be just exactly that.
Made up of mostly broccoli and whatever cheese you like, these serve as a healthy and neutral base for nearly anything. Breakfast? Top with sautéed bell peppers and a couple of eggs. Lunch? Serve over a warm grain salad and your favorite salad dressing. Dinner? Prepare a broccoli slider with a large grilled (or baked) bell pepper, a couple slices of bacon, and a spicy aioli. Their individually small stature also makes them great for an appetizer or potluck. The world is your oyster (not mine, I don’t care for them) and these are great to keep in the freezer for the days you need a backup.
Typically fritters are fried and honestly this probably doesn’t technically qualify as a fritter anyway but “broccoli patty” just doesn’t have quite the same enticing quality. In any case, given my preference for bulk preparation and my aversion to standing over a pan for seven years, I opted to try baking these instead. The result is nicely golden, less oily, and much easier for meal prepping or feeding a family.
I wrapped trios of fritters in saran wrap for the freezer and they are still pretty great about four months later. My preference for reheating is in the oven, but pan frying works okay if you are careful (sometimes they stick) or microwaving if you are impatient. Whichever your method of operation, they are a delightful base for all your favorite toppings.
If you’re in need of another freezer-friendly make-ahead meal-prep situation and are still holding strong with your resolution to eat healthier, I hope you give these fritters a try!
1/2 onion, minced1
2-4 cloves garlic, minced1
2 Tbsp olive oil
3 cups broccoli rice1
3/4 cup almond flour
1 cup (packed) shredded cheese (I used parmesan)
1 tsp paprika, to taste
1/2 tsp kosher salt
- Preheat oven to 400 degrees Fahrenheit. Prepare a baking sheet with a silicon mat or parchment paper. Set aside.
- In a large frying pan or wok, heat oil over medium heat. Sauté onion and garlic until fragrant and onion is translucent.
- Add broccoli rice to pan and continue to heat until well combined and broccoli has softened.
- In a large bowl, lightly beat eggs. Add flour, cheese, paprika, salt, and broccoli mixture. Gently fold together until completely combined.
- Using a 1/4 cup scoop to measure out fritters, scoop onto prepared pan and gently flatten and shape into a disc about 1/2″ in height. Fritters will not expand but leave about 1″ between them to allow for even cooking.
- Bake fritters for 20 minutes or until nicely browned on the bottom.
- Carefully flip each fritter and bake an additional 5-10 minutes until the other side is equally browned.
- Serve hot with your favorite toppings!
1 Use a food processor to finely chop broccoli into a rice-like size. If you are lacking in a food processor but have a lot of patience, you can also mince them by hand with a sharp knife. Can also use the food processor to get your onion and garlic to the same size, either before or after the sautéing step.
Gave these a little try tonight, really flavoursome. Ty
So glad you liked them! Thanks for stopping by. :)
Reblogged this on Deli City and commented:
broccoli , make ahead , vegetarian
Love the colour of those fritters! Yum (: