These gluten-free broccoli fritters with parmesan are made from a handful of basic ingredients and, whilst they are delicious warm, served with yogurt or salad; they are a fantastic for school lunchboxes too.
I have used the broccoli stalk in this recipe too - you buy by the weight so it always seems a particular waste to throw it away! Just peel it and cut it into smaller pieces as it takes longer to cook than the broccoli florets.
If you don't want to use parmesan cheese, grated cheddar works well, as does crumbled feta.
Rice flour creates lighter fritters than regular gluten-free plain flour. The brown rice flour isn't available everywhere, so if you can't get hold of it use white rice flour.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 200 g broccoli cut into 2-2.5cm pieces. Stalk peeled and cut into 1 cm pieces.
- 1 egg size large or extra large - see notes below.
- 2 tablespoons brown rice flour
- pinch sweet paprika
- pinch salt
- black pepper
- 2 spring onions finely sliced
- 50 g parmesan grated
- 2 tablespoons olive oil for frying
Method
- Steam the broccoli for 3-5 minutes, until tender. Cool, then roughly mash - either using a fork or a potato masher. You don't want it to be smooth, just smaller chunks.
- Beat the egg in a large bowl, then add the rice flour, paprika, salt and black pepper and whisk with a balloon whisk to combine. (The balloon whisk helps create a smooth batter.)
- Add the broccoli, spring onions and parmesan cheese and stir to combine.
- Heat 1 tablespoon of the olive oil in a large frying pan over a medium heat and drop spoonfuls of batter into the pan – you will get 3-5 fritters at a time, depending on the size of the pan.
- Fry for 2-3 minutes each side, until golden brown. Remove to a plate.
- Add the rest of the oil and repeat with the rest of the batter.
- Serve the fritters straight away, or cool then store in the fridge in an airtight container for up to 2 days.
Notes
Eggs - In Australia I use size extra large eggs, which are a size large in the UK. However in this particular recipe the sizing difference shouldn't make too much of a difference.
Nutrition
Calories 164kcal | Carbohydrates 8g | Protein 8g | Fat 12g | Saturated Fat 3g | Polyunsaturated Fat 1g | Monounsaturated Fat 7g | Trans Fat 0.01g | Cholesterol 49mg | Sodium 234mg | Potassium 216mg | Fiber 2g | Sugar 1g | Vitamin A 528IU | Vitamin C 46mg | Calcium 183mg | Iron 1mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 200 g broccoli cut into 2-2.5cm pieces. Stalk peeled and cut into 1 cm pieces.
- 1 egg size extra large
- 1½ tablespoons brown rice flour
- pinch sweet paprika
- pinch salt
- black pepper
- 2 spring onions finely sliced
- 50 g parmesan grated
- 2 tablespoons olive oil for frying
Method
- Steam the broccoli for 3-5 minutes, until tender. Cool, then roughly mash - either using a fork or a potato masher. You don't want it to be smooth, just smaller chunks.
- Beat the egg in a large bowl, then add the rice flour, paprika, salt and black pepper and whisk with a balloon whisk to combine. (The balloon whisk helps create a smooth batter.)
- Add the broccoli, spring onions and parmesan cheese and stir to combine.
- Heat 1 tablespoon of the olive oil in a large frying pan over a medium heat and drop spoonfuls of batter into the pan – you will get 3-5 fritters at a time, depending on the size of the pan.
- Fry for 2-3 minutes each side, until golden brown. Remove to a plate.
- Add the rest of the oil and repeat with the rest of the batter.
- Serve the fritters straight away, or cool then store in the fridge in an airtight container for up to 2 days.
Nutrition
Calories 164kcal | Carbohydrates 8g | Protein 8g | Fat 12g | Saturated Fat 3g | Polyunsaturated Fat 1g | Monounsaturated Fat 7g | Trans Fat 0.01g | Cholesterol 49mg | Sodium 234mg | Potassium 216mg | Fiber 2g | Sugar 1g | Vitamin A 528IU | Vitamin C 46mg | Calcium 183mg | Iron 1mg
Leave a Reply