Stuffed with broccoli, goat cheese and herbs, these fritters are golden brown on the outside and soft and tender on the inside.
While fritters come in many shapes and sizes the ones I’ve always been the most partial to are the vegetable-filled ones. You know the ones that are more vegetables than batter and served with a dipping sauce on the side.
That’s because not only are they packed with goodness but they are simple to make and leftovers go with just about anything.
I love a recipe that’s not constrained to just one time of the day. Fry up an egg and call it breakfast or serve them atop a bed of greens and call it lunch, make them bite-sized and they’re right at home as an appetizer or snack, pile them into a wrap with a generous helping of sauce and you’ve got yourself a portable meal. The possibilities are endless.
These vegetable fritters start with some roughly chopped broccoli (I often use leftover steamed or quickly blanched broccoli) to which I add generous amounts of garlic, fresh herbs and goat cheese. The savory little cakes are held together with a bit of egg and a few spoonfuls of tapioca and coconut flour, while baking soda gives them a little lift.
Everything comes together fairly quickly and is just a matter of chopping and mixing. The fritters are then fried in a light slick of oil which gives them their golden outer shell and fluffy interior. The key is to leave them to sit and not fuss with them as they cook too much in order to give them the time to properly develop that delicious golden crust before you flip them.
I think the best thing to serve with fritters like these is a sauce with a little tang so I add a pinch of bright and tangy sumac to some yogurt for a dipping sauce. The sumac adds a tart almost citrusy note to the dip that’s especially nice with the fritters. Hot fritters and cool yogurt sauce are really a match made in heaven, but my favorite part though has to be those little pockets of warm goat cheese when served straight from the pan.
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