Happy New Year! With every new year comes resolutions, majority of which revolve around being healthier. I always try to eat relatively healthy, but after the holidays I am need of some serious detoxing. One of my resolutions is to pay attention to ingredients, and make simpler, whole foods.
A lot of my friends are doing Whole 30 this month. I’ve never done Whole 30 because it limits legumes which, as a pescatarian, I get most of my protein from. However, I think it’s a great ‘reset’ diet.
I read through some Whole 30 recipes, and was inspired by some zucchini fritters. I’m not the biggest fan of zucchini, and didn’t want to go through the effort of thinly slicing the zucchini, so I decided to make some broccoli fritters instead. Trader Joes sells riced broccoli so this recipe was pretty effortless.
To hold the fritters together I added an egg and some almond meal. You will want to squeeze the excess water out of each fritter before frying, and they will still be pretty delicate. Don’t worry, they will firm up and set once they begin to cook.
These are so good and one of my new favorite snacks/appetizers. And, given that the main ingredients are broccoli, egg and almond meal, they are totally Whole 30 compliant!
2 cups riced broccoli
1/8-1/4 cup almond meal
1 tsp minced garlic
1/4 tsp red pepper flakes
1/2 tsp salt
1/2 tsp pepper
ghee or approved frying oil
In a mixing bowl, combine the riced broccoli, egg, garlic, red pepper flakes, salt, pepper and almond meal. Start with 1/8 cup almond meal. You may need up to 1/4 cup to get the fritters to adhere.
Heat ghee or oil in a cast iron over medium heat. Form the fritters into a ball and squeeze out excess moisture. They might not be totally cohesive. That is okay, they will set more as they fry.
Place 3-4 fritters into cast iron and flatten slightly with a spatula. Cook for 3 minutes per side. Repeat until all fritters are cooked and crispy on the outside.
Serve with hummus or sauce of choice.