I ate broccoli for breakfast. Honesty, I only made this unconventional choice because these paleo broccoli fritters taste amazing. But eating broccoli for breakfast comes with supreme bragging rights. For example, you are choosing your lunch from a menu. “I would get a salad,” you innocently muse to yourself, “but I had a whole cup of broccoli for breakfast.” Oops–did you just say that out loud in front of all your girlfriends? How delightfully embarrassing!
I’ve made this recipe with both steamed broccoli and roasted broccoli. Roasted broccoli results in a more smoky flavor, which complements the curry powder. Steamed broccoli makes the fritters more moist.
I use my super simple Spiced Roasted Broccoli (from the freezer!) for these fritters. You can also use fresh broccoli.
Warm, earthy curry powder stands up to the robust broccoli in these tender fritters. I find that the characteristic broccoli flavor almost completely dissolves in these fritters, leaving only texture and vibrant color. This recipe adapts well to many spices, however. I enjoy Old Bay or minced garlic in these, too.
- 1 cup roasted or steamed broccoli florets (cook then measure, about 1 1/2 - 2 cups uncooked)
- 2 eggs
- 1/2 tsp. curry powder
- 1/4 tsp. sea salt
- A few grinds of pepper
- Coconut oil, butter, lard or ghee for the pan
- In a food processor, pulse the broccoli florets until finely ground. Add the egg, curry powder, and salt and process to combine. If the batter is very thin (which might happen if your steamed broccoli is watery), add coconut flour, a teaspoon at a time. The batter should be thick enough to hold its shape on the skillet.
- Heat a skillet over medium high heat. Add the coconut/olive oil or butter. Drop the batter by about two tablespoon amounts into the hot skillet. Cook until golden brown and flip. Repeat with the remaining batter.