Broccoli Fritters
These broccoli fritters come together in minutes and are a nice change of pace from the usual steamed broccoli. Serve with ranch dressing or sugar free ketchup for dipping.
Servings 8 fritters
Calories 95kcal
Ingredients
- 8 ounces broccoli florets
- ½ cup shredded Parmesan
- ⅓ cup almond flour
- 2 large eggs
- ¼ cup diced onion
- 2 cloves garlic minced
- ½ teaspoon salt
- Avocado oil for frying
Instructions
- Add all of the ingredients except for the avocado oil to a food processor and process until you have a mostly coarse crumb-like mixture.
- Heat a large heavy bottomed skillet, such as cast iron, over medium heat. Add enough avocado oil to lightly cover the bottom of the pan and heat until shimmering.
- Use a large cookie scoop to scoop out a ball of the fritter mixture and be sure it's compacted together tightly. Drop it gently into the pan.
- Cook for 1-2 minutes to allow the bottom to brown and then carefully flip the fritters and press them flat with a spatula.
- Continue cooking to brown the other side, 1-2 minutes, before removing to a paper towel lined plate.
- Serve hot or at room temperature.
Notes
Using a cookie scoop works best as it allows you to pack together the broccoli mixture. If using a spoon, use your hands to compact the mixture into a ball as best you can.
Serve with ranch dressing or ketchup, if desired.
Nutrition
Serving: 2fritters | Calories: 95kcal | Carbohydrates: 4g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 247mg | Fiber: 2g | Sugar: 1g | Net Carbs: 2g