Broccoli Fritters

20140803-080614-29174016.jpgFritters are such a useful recipe, an easy, tasty and filling meal that can be whipped up in seconds. You may have come across my egg and dairy-free sweetcorn fritter recipe, indeed it is still the recipe or post of mine that attracts the most interest worldwide.

But since my girls eat rather a lot of sweetcorn anyway (they seem to love those sweet little yellow kernels) I thought how about a change? We also seem to consume shed loads of broccoli, and since there was already some sitting in the fridge, it’s what I went with. I didn’t add chilli as my girls only like minimal spice, but if you’re a heat fan, a good dose of finely chopped red chilli would be a wonderful addition.

The key to these little tasty green beauties is to pack them full to overflowing with broccoli – definitely more broccoli than fritter, so you get that wonderful colour and goodness.

Broccoli Fritters (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

20140803-080614-29174938.jpg

Makes about 8-10

  • 1/2 head of broccoli, cooked to taste and fairly finely chopped (about 1 cup once chopped)
  • 80g plain flour
  • a pinch of salt
  • 1 tbsp baking powder
  • 105ml water (7 tbsps)
  • 1 red chilli, finely chopped (optional)

 

 

– Sift the dry ingredients into a bowl, stir in the water to make a smooth but thick paste

– Stir in the chopped broccoli and chilli (if using)

– Fry spoonfuls in hot sunflower oil, until golden on both sides.

– Serve whilst piping hot!

20140803-080615-29175728.jpg

 

 

20140803-172920-62960839.jpg

Courgette / Zucchini Fritters

It’s courgette season, and this is a fantastic way to make a satisfying lunch out of little other than grated courgettes. Make sure the pan is hot when you add the fritter batter, otherwise they’re likely to soak up a fair bit of oil, and you want these little beauties to be crispy and dry, not soggy!

Otherwise though, the basic recipe is fairly forgiving and you can add whichever herbs or spices you have to hand. I served mine with sweet chilli sauce and salad, but any kind of sweet sauce or chutney would work perfectly well. See also my sweetcorn fritter recipe for a variation, but I love the green in these.

Courgette Fritters (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

IMG_5904

Serves 2 adults or 4 children

  • 1 large courgette, grated
  • 1 shallot, finely chopped
  • 4 tbsps plain flour
  • 1 tsp baking powder
  • 1/4 cup water
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1 handful parsley, finely chopped
  • 1 red chilli, finely chopped (optional)

– Place the grated courgettes in a clean tea towel and squeeze out as much moisture as possible
– Place the dry grated courgette into a bowl.
– Stir in the dry ingredients, making sure it is all well distributed
– Pour in the water and mix to form a batter.
– Set aside while the oil heats in your frying pan.
– Fry on each side in some sunflower (or other flavourless oil) until crispy and golden
– Drain on some paper towels before serving.

IMG_5907