2 free-range eggs
3/4 cup almond meal
1 tsp lemon rind
1/3 cup parmesan, shaved
1 garlic clove, minced
1 tsp salt
1 tbsp. olive oil
Greek yogurt, to serve
Lemon wedges, to serve
1. Steam or boil the broccoli florets until they’re slightly tender but not too soft. Drain the broccoli and set it aside to cool slightly.
2. In a food processor, add the cooked broccoli, eggs, almond meal, lemon rind, parmesan, garlic clove and salt. Pulse until the mixture comes together. Add a little more almond meal if it seems too wet.
3. Heat the olive oil in a large, non-stick frying pan over medium heat. Add a heaped tablespoon of the fritter mixture to the pan and shape into a fritter. Repeat until you have 4 fritters cooking at once.
4. Turn down the heat – remember, cook the fritters slowly! Cook the fritters on one side until they’re golden (7-10 mins) then flip carefully and fry for a further 5 mins until cooked through. Repeat with remaining fritters.
You may wonder, what’s the Difference Between Almond Flour and Almond Meal?
Have you tried making Courgette / Zucchini Fritters?
All the best Jan