Broccoli Fritters

Just as we were nearing the end of April a friend of mine challenged me to go meatless for the month of May. Because I’m still trying to kick my pregnancy weight, I figured it would be a good idea to join her.

In preparation for #MeatlessInMay, she posted zucchini fritters on her Snapchat. They looked pretty decent so I asked her to share the recipe. It came from Sally’s Baking Addiction. Now you guys know I had to add my own twist, right?

Instead of using zucchini I used broccoli because I had a bag of riced broccoli in the fridge that I picked up from Trader Joe’s with no idea what to do with it. I figured broccoli would be a good sub for the zucchini. And boy was I CORRECT!

Here’s a quick note: In Sally’s recipe she encourages you to get as much of the water out of the veggies as possible. And honestly she’s absolutely right. But I had my own plans and didn’t follow her suggestion. Follow her method for getting the water out here. If you’re just as impatient as I am, you can follow my tips below to keep the fritters form getting soggy. I added more corn meal and corn starch and fried the fritters longer.

What you need:

2 cups shredded broccoli
1 cup shredded sweet potato (1 small potato)
2 cloves minced garlic
2 tbsp chopped parsley
2 tbsp chopped mint
2 tsp seasoning salt
1 tsp black pepper
3 eggs
2/3 cup corn meal
2 tbsp corn starch
1/3 cup olive oil

What you do:

Shred your broccoli (or buy the riced broccoli from Trader Joe’s like me 😜).
Shred your sweet potato
Add the broccoli, sweet potato, parsley, mint and garlic to a bowl and mix well.
Mix in your seasonings.
Beat your eggs and mix them in.
Mix in your corn meal and corn starch.
Form your mix into patties and pan fry in the olive oil on medium-high heat. (The patties will be a little fragile until they are cooked).
Cook the fritters until they brown to eliminate sogginess.
Plate and enjoy!