Paleo Curry Broccoli Fritters

curry broccoli fritters

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.

roasted frozen broccoli

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.

healthy broccoli fritters gaps paleo scd

Paleo Curry Broccoli Fritters

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.

Makes 4 fritters, enough for 1 main-dish serving. Double as needed.

Some of the ads on this site are served by AdChoices and, as a result, I do not necessarily recommend the advertised products. The revenue from the ads makes it possible for me to continue blogging, so I appreciate your understanding.

Comments

  1. says

    No shame Lauren! I used to eat a whole bowl of broccoli anytime of the day..now it gives me a stomach ache. Maybe i overate it :) I will make these for my younger sister who despises all veggies, but this looks like a pancake!

  2. says

    Thanks for linking up at our Gluten Free Fridays recipe party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) YAY! Thanks for helping us build a wonderful Gluten Free Community! Its great to connect! See you next Friday! Cindy from vegetarianmamma.com

  3. says

    there is something called pakora that i hope these may come to replace for me, but the jury is still out. I have to figure out just how thick and hot to cook these. Medium-high is too hot on my gas stove. Maybe medium or medium low would be more appropriate for that instantaneous heat. Good, though. Maybe I’ll try twice baking it next by roasting the broccoli, adding in some ghee, and then baking the fritters

  4. Meredith says

    I made these tonight for my sons and husband, and they were a hit! Instead of coconut flour, I used the pulp leftover from juicing carrots, beets, and celery, and not only did it help hold them together, but it made them rainbow flecked! Two eggs worked better than one, I found, as well. Diced onions were a tasty addition. Great recipe. Thanks for sharing!

  5. says

    These looks so good! I’m actually making roasted broccoli for dinner tonight and if there are leftovers, I’m making these fritters in the morning!

  6. Jill says

    These were awesome !! My oven got them a little too toasty when I roasted them, and they might need a touch more broccoli next time to make them thicker, but will definitely be doing them again !! Served them with a yogurt sunseed butter, cilantro sauce =D

  7. Clare Templeton says

    Many thanks for “crucifer bingo” (plus like the sauce idea). For maybe singles with maybe apartment iffy saute temps–many moons ago in order to freeze egg foo yung between parchment or wax and have quick protein/vegs…I bought one of those electric griddles for the temperature control and to make quantity to freeze. Even if cooking for one, it has really paid off in convenience and plan to use it for this baby. (one of the blood sugar control basics is to have protein hit which stores glycogen for slowfeed–”satiety” can be resolved with a tsp of honey and on-your-way!! currently using your chai/banana treat..can pull small frozen serving 24/7). thx again, favorite foodie.

  8. Deah =) says

    Good morning, Lauren! =) Just wanted to thank you for this recipe. I made these to accompany roasted butternut squash soup last night. They were absolutely delicious and everyone loved them with the exception of the one who really doesn’t care for broccoli…they requested them with spinach next time. ;) We appreciate the recipes you share…they’ve been a big help as half our family needs to follow SCD for now. Blessings. =)

  9. Kathleen says

    These are delicious! I made them today and added a little bit of gelatin and red pepper flakes instead of curry – so good! Has anyone ever tried baking these in the oven like the butternut squash flatbread? I’ve been meaning to experiment!

Leave a Reply

Your email address will not be published. Required fields are marked *