Name: Broccoli Goat Cheese Fritters with Sumac Yogurt
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: 7oz/200g cooked broccoli, chopped (preferably steamed or quickly blanched); 2 large eggs; 2 Tablespoons/30ml goat yogurt; 1 green onion, finely chopped; 2 Tablespoons, chopped chives; 2 Tablespoons, chopped parsley; 1 garlic clove, finely grated; 2 Tablespoons/12g tapioca flour; 2 Tablespoons/14g coconut flour; ¼ teaspoon baking soda; ½ teaspoon sea salt; 1/8th teaspoon ground black pepper; 1 oz/28g goat cheese, crumbled; coconut oil for frying; 6oz/170g goat yogurt; 1 Tablespoon/15ml extra virgin olive oil; 1 teaspoon/5ml fresh lemon juice; Pinch of sea salt; ¼ teaspoon sumac

Stuffed with broccoli, goat cheese and herbs, these gluten-free broccoli fritters are golden brown on the outside 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 gluten-free broccoli 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.

Serves 12

Broccoli Goat Cheese Fritters with Sumac Yogurt

Sylvie Shirazi

Yields 12

Stuffed with broccoli, goat cheese and herbs, these gluten-free broccoli fritters are golden brown on the outside and tender on the inside.

20 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

7oz/200g cooked broccoli, chopped (preferably steamed or quickly blanched)
2 large eggs
2 Tablespoons/30ml goat yogurt
1 green onion, finely chopped
2 Tablespoons, chopped chives
2 Tablespoons, chopped parsley
1 garlic clove, finely grated
2 Tablespoons/12g tapioca flour
2 Tablespoons/14g coconut flour
¼ teaspoon baking soda
½ teaspoon sea salt
1/8th teaspoon ground black pepper
1 oz/28g goat cheese, crumbled
coconut oil for frying

For the Sumac Yogurt:

6oz/170g goat yogurt
1 Tablespoon/15ml extra virgin olive oil
1 teaspoon/5ml fresh lemon juice
Pinch of sea salt
¼ teaspoon sumac

Instructions

If starting with uncooked broccoli, place broccoli in a steamer basket over a small saucepan of water. Bring to a simmer; cover and steam for 3-4 minutes (until crisp-tender). Coarsely chop broccoli and set aside.
Combine chopped broccoli in a large bowl with the eggs, yogurt, green onion, chives, parsley, garlic clove and mix until well combined. Add tapioca flour, coconut flour, baking soda, salt, pepper and mix again. Gently fold in crumbled goat cheese and set aside for 5 minutes.
Meanwhile make the yogurt sauce. In a small bowl, stir together the yogurt olive oil, lemon juice and season with salt. Sprinkle with sumac and set aside until ready to serve.
Heat coconut oil in a medium skillet over a medium-low heat. Spoon a tablespoon of batter in the pan and use the back of a spoon to flatten slightly. Cook in batches for about 2 minutes on each side until golden. Repeat until all the batter is used.
Serve the fritters warm with the sumac yogurt on the side.

Nutrition

Calories

30 cal

Fat

2 g

Carbs

2 g

Protein

1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

https://gourmandeinthekitchen.com/broccoli-goat-cheese-fritters-with-sumac-yogurt/

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.