The week is FLYING by!…that much closer to Sunday, but who’s counting?! Broccoli is one of those veggies I like to fish out of the wok in stir-fries (would totally get in trouble for it), not to mention soups & bakes too. It just suits so many flavours, and I’m a total sucker for its tender side. Ahh, and tempura – forget about it. ALL mine. These Crispy Broccoli Fritters are gluten free and perfectly seasoned with red onion, garlic, cilantro, harissa paste, cumin + more. SO good. Also easy prep & cleanup, woot! I did pan-fry these gems as I wanted that extra crispness, especially when drenched in velvety cheese sauce (drooling). This sauce is one that I came up with specifically for these fritters. However, I decided it needed its own post – coming soon!!
Broccoli has never tasted SO good. These fritters are a perfect way to add some SPICE to our beloved broccoli. Red onion, cilantro, garlic, cumin, harissa paste, and more are packed into these crispy bite size fritters (ok, two bites…maybe three). They can also be whipped up in NO time with little cleanup – yasss.
- 3 cups broccoli florets, roughly chopped
- 1/2 cup red onion, chopped
- 1/4 cup cilantro, chopped
- 2 garlic cloves, minced
- 2 tsp grapeseed oil *more for frying
- squeeze fresh lime juice
- 1 tsp harissa paste
- 1/2 tsp sea salt
- 1 tsp ground cumin
- 1/2 tsp paprika
- pinch of pepper
- 3/4 cup flour *gluten free – I like Bob’s Red Mill 1-to-1 for this recipe
In a food processor, add the broccoli, red onion, cilantro, and garlic. Pulse until the broccoli is in about pea size & smaller pieces.
Next, add the remaining ingredients to the food processor *except the flour. Pulse until combined (30sec – 1min).
Sprinkle the flour into the food processor over the broccoli mixture. Pulse just until combined – no white patches of flour. Set aside while prepping the skillet to fry.
Warm a med./large skillet over med. heat adding enough oil to cover the base plus a little extra.
Place the broccoli mixture into a bowl, or remove the blade from the food processor, and take a 1/4cup portion forming a patty about 2inches wide. Place the patty onto a plate or baking sheet. Repeat until all the mixture is used up.
Once the oil is hot (sizzles), add 2-3 patties to the skillet at a time and cook for about 4mins on each side, flipping once golden-brown. The oil will get increasingly hotter as you cook. Turn down the heat if necessary. *If too hot, the patties won’t have enough time to cook through before needing to be removed.
*Add more oil to the skillet as needed.
Once golden-brown, remove the patties from the skillet and onto a cooling rack. Serve warm.
Best when eaten the same day as when cooked. Store any leftovers in a container in the fridge.
~ To keep the patties warm, place them in a 250*F oven.
~ I like to use either grapeseed or vegetable oil for frying.
~ If you’d like to bake the patties…preheat the oven to 400*F. Line a baking sheet with parchment paper & lightly spray with oil. Place the patties on the prepared sheet spaced apart. Bake for 25-30mins, flipping halfway through. Once golden-brown, remove from the oven & serve. They won’t be as crispy on the outside as when pan frying, but they’re definitely a delicious healthier alternative.
~ This is a great recipe to prep the night prior, and then you’re all ready to fry or bake the next day! The patties will do well resting in the refrigerator overnight.