For more recipes like this, check out our collection of 20 deliciously simple fritter recipes.
Broccoli and herb fritters with beetroot relish
These gluten-free fritters are packed full of sheer goodness! Whip up a batch for a tasty weekend brunch or a light and easy midweek dinner - and make sure you pile up on our scrumptious toppings.
- 15 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
- 2 eggs
- 2 tbsp gluten-free flour
- 1 1/2 cups raw broccoli crumb (approximately 1 head of raw broccoli blitzed in a food processor)
- 1/2 cup fresh herbs – parsley, mint, coriander − chopped
- 1/4 cup pine nuts, toasted
- 1 tbsp lemon zest
- 1/2 tsp sea salt and a decent grind black pepper
- Oil, for shallow-frying
Topping
- 2 tbsp sour cream
- 1/2 cup baby spinach leaves
- 1/2 cup tomatoes, chopped
- 2 tbsp chutney/relish – I used beetroot relish
- 2 tbsp pomegranate molasses
Method
- 1Whisk the eggs and flour to a smooth batter. Stir through the broccoli crumb, herbs, pine nuts, zest and seasoning. Mix thoroughly.
- 2Heat 1cm of the oil in a frypan. Cook in batches, spooning enough batter into the oil to make 10-12cm fritters. Cook until dark golden, then flip and fry until cooked through.
- 3Serve the fritters warm, topped with sour cream, spinach leaves, tomatoes, chutney and a drizzle of pomegranate molasses.
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