Fritters. Mmm. Just the word is enough to remind a person in my (grain-free) situation of the deprivation levels, and the extreme grief and sadness about the fact that battered and breaded delicacies are on-offer no more.
So. Imagine my excitement to come across this recipe for broccoli fritters in the Hemsley and Hemsley cook book (which is totally amazing by the way and, if you have not yet come across it, I highly recommend it, particularly if you are avoiding half of the food groups like I am). They probably don’t hold together as efficiently as something bound with actual flour or bread, but a) beggars can’t be choosers and b) the fritter quality from ground almonds plus parmesan cheese plus egg is a pretty good consolation prize. Being broccoli based they are healthy, but with enough interesting zest and taste to be really rather more-ish, particularly when served with this DELICIOUS avocado dip. Now that I have blitzed up an avocado with yoghurt (so silky! So smooth!) I can see that the possibilities are endless, so stand by for more dip ideas once I have experimented a bit.
I made these for a full house of in-laws (there were six of us adults eating) and actually they pretty much got snaffled up – but you can freeze the leftovers if they don’t.
2 large broccoli heads, about 900g.
2 large spring onions, finely sliced
3 garlic cloves, diced
1 tsp lemon zest
100g or more ground almonds
80g parmesan, grated
large handful parsley or coriander
salt and peper
1 tsp ground cumin, chilli or smoked paprika
oil for frying
Heat the oven to 170 degrees.
Grate the broccoli using the coarse teeth of the grater (the fine teeth make it too watery, as does the food processor). Put in a bowl and add everything except the egg and mix together.
Beat one egg and add to the mix. If it’s too wet add more almonds; if too dry add part or all of the other egg.
Make a test fritter by making it into a patty and frying for a few minutes on either side. Taste, then adjust the seasoning to your taste. Once you are happy, make the mixture into patties – the recipe says 30 but I made more like 15 large ones. Fry each patty on either side then put into a baking tray (I did that bit a few hours before we were due to eat). Then bake for 20-25 minutes until firm.
2 large avocados
4 tbsp lime juice
4 tbsp extra virgin oil
4 tbsp yoghurt (I used SCD yoghurt, which I make myself in a yoghurt maker for 24 hours, which I will post about another time, but you can use any natural yoghurt).
2 spring onions or one small onion, diced
2 garlic cloves, diced
1/4 tsp or more of cayenne pepper or minced red chilli (leave out if you don’t like chilli!)
salt and pepper
Blend everything together with 2 tbspns water and slowly add the cayenne or chilli to your taste. Garnish with fresh herbs. Serve with fritter and salad. Delish!