Broccoli Fritters

~ Tandy

This recipe for broccoli fritters is extremely versatile. Don’t have broccoli? Use cauliflower instead. Not a fan of rice? Replace it with barley, quinoa or couscous. I cooked my spring onions before adding them to the rest of the ingredients. But you don’t have to. The recipe will work just as well with them left raw before baking. 

Broccoli Fritters
Broccoli Fritters
Head straight on to the Recipe For ♥ Broccoli Fritters ♥
Baking my broccoli fritters

Traditionally, fritters are deep fried. But this is a method I avoid whenever I can. The main reason being is that I cannot stand the waste of oil. If I deep fry, I do not keep the oil for future use. In the past I would filter it, and add it to the dog’s food. But our Pointer does not need the extra oil in her diet. So now, it would be turfed out. And that to me is a waste of money. The other reason is that I really don’t like fried foods. So I decided to bake these fritters. These were bound with eggs, cheese and rice and baked in a muffin tin. The flavour was amazing, and I was quite pleased with the results. So much so that I will make other versions next time I have vegetables that need using up.

Black rice

I am slightly obsessed with black rice at the moment. Mainly because it looks really stunning when making poke bowls. You may see this in the supermarket being sold as purple, or forbidden rice. These varieties originate from Indonesia, the Philippines and Thailand. I am using Thai jasmine black rice. The colour comes from the anthocyanin content and the rice will turn a deep purple when cooked. Can you imagine how pretty this would look when making porridges or desserts? I know it did add much to my fritters, making them look very dark. But I think turning the rice into a flour will make for an interesting shade of noodles.

Take a look at this inspiring recipe for ♥ Broccoli Fritters ♥ from Lavender and Lime #LavenderAndLime Share on X

Broccoli Fritters

 

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Broccoli Fritters

This recipe is so versatile that you can really play around with the ingredients
Recipe Category: Side Dish, Vegetarian
Makes enough for: 6 fritters
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the rice

  • 75 mls water
  • 35 g black rice
  • 0.625 mls fine salt

for the fritters

  • 120 g broccoli florets
  • 30 mls water
  • 5 mls olive oil
  • 4 spring onions, thinly sliced
  • 1 clove garlic, peeled and thinly sliced
  • 90 g cooked rice
  • 70 g cheddar cheese, grated
  • 10 g panko breadcrumbs
  • 5 mls dried Italian herbs
  • 1 egg, lightly beaten
  • salt and freshly ground black pepper to season
  • cooking spray

Method

for the rice

  • Place the water, rice and salt into a lidded saucepan and place onto the stove
  • Bring to a boil over a high temperature, and once boiling rapidly, turn off the heat, place the lid on the pan and leave to steam until cooked

for the fritters

  • Preheat the oven to 220° Celsius
  • Place the broccoli into a microwave proof dish, add the water and microwave for 5 minutes on high
  • Remove from the microwave, drain off any water, and chop finely
  • Place the oil into a small frying pan, and heat over a medium temperature
  • Once hot, add the spring onions and cook until soft
  • Add the garlic, cook until fragrant then remove from the heat
  • Place the broccoli, spring onion mixture, rice, cheese and breadcrumbs into a mixing bowl
  • Add the herbs and the egg, and season generously
  • Mix to combine then use an ice cream scoop to divide the batter into a 6 hole muffin tray that has been sprayed with cooking spray
  • Press the mixture into the muffin tray and flatten as best as you can
  • Place into the oven and bake for 30 minutes
  • Remove from the oven, remove the fritters from the muffin tin, and serve straight away
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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

23 thoughts on “Broccoli Fritters”

  1. I like this method and they look great. I think the cheese is what makes these really good. I think ot these as savory muffins rather than fritters, because I suspect they are not crispy? Italian has a great word, sformatini (taken out of a tin mould) that describes them perfectly. I do like deep frying because it is the best way to get a crispy exterior and soft interior. I filter the oil and re use it several times. This works well as long as you use oil with a high smoke point (such as rice bran oil) and keep the oil way below that temperature. Rice bran oil has a smoke point of 230C/450F and I deep fry at 180C/350F. So the oil does not degenerate.

    Reply

  3. Hi Tandy, I’m trying to think of I’ve seen black rice at the store. Probably and I just didn’t note it. A delicious sounding recipe.

    Reply

  5. I don’t think i’ve ever had black rice but it adds lots of colour and flavour by the look of it. I love broccoli, and i love fritters so win-win. I am not a fan of frying cos i’m scared of the flying fat :=) So I tend to bake everything where possible. Great idea.

    Reply

  8. I love that you baked the fritters in muffin tin. I normally hand roll and air fry them it takes a bit of time. Using muffin tin is a great tip.

    Reply

  10. I don’t eat fried food anymore – it’s just not really healthy. These baked fritters look delicious and I would love them with rice.

    Reply
  12. Pingback: October 2024 Showcasing In My Kitchen - Lavender and Lime

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