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Crispy Broccoli and Cauliflower Fritters
Crispy on the outside and impossibly tender within, these lacy-edged vegetable fritters turn simple produce into a deeply satisfying meal. A light batter of egg, feta cheese, and oat flour holds the mashed broccoli and cauliflower together so they don't feel heavy. Roasted cherry tomatoes and fresh thyme bring a burst of sweet, earthy flavor that cuts right through the richness. You'll serve them warm over a bright, garlicky yogurt sauce for a comforting dinner or a hearty weekend brunch. The golden edges and creamy toppings create a brilliant contrast you won't soon forget.
Equipment
- Oven
- Baking sheet
- Steamer
- Skillet
- Stovetop
Ingredients
- 2 cups (1 pound/455 g) cherry tomatoes
- 2 tablespoons avocado oil
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 small head cauliflower (10 ounces/285 g), florets and stem chopped into 1-inch (2.5 cm) pieces
- 1 small head broccoli (10 ounces/285 g), florets and stem chopped into 1-inch (2.5 cm) pieces
- 1 egg, beaten
- ¼ cup (2 ounces/60 g) crumbled feta or goat cheese
- ¼ cup (30 g) oat flour, homemade (see sidebar ) or store-bought
- 1 teaspoon ground cumin
- 2 medium garlic cloves, minced (about 1 teaspoon)
- 1 cup (240 ml) plain, unsweetened yogurt (coconut, whole milk, or nut-based)
- 2 tablespoons fresh lemon juice
Instructions
- 1Preheat the oven to 375°F (190°C) with a rack placed in the center.
- 2Place the cherry tomatoes on a rimmed baking sheet and toss them with 1 tablespoon of avocado oil, fresh thyme, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.
- 3Roast the tomatoes in the oven for 15 to 20 minutes until they soften and begin to collapse, then set them aside.
- 4Set a steamer basket in a large pot filled with 2 inches (5 cm) of water. Add the chopped cauliflower and broccoli, cover with a lid, and steam for 10 to 12 minutes until tender. Remove the lid and let the vegetables cool slightly right in the basket so excess moisture evaporates.
- 5Mix the beaten egg, crumbled feta, oat flour, ground cumin, half of the minced garlic, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper in a large mixing bowl to create a light batter.
- 6Transfer the steamed broccoli and cauliflower into the batter. Mash the vegetables using a potato masher or a large fork until the mixture is partially smooth but still retains some chunky texture, stirring thoroughly so they're fully coated.
- 7Warm the remaining 1 tablespoon of avocado oil in a large skillet over medium-high heat until the oil shimmers. Hot oil ensures the fritters develop a crispy crust instead of absorbing grease.
- 8Scoop out 1/4 cup (60 ml) portions of the vegetable batter and press each one firmly between your hands to form a compact patty.
- 9Gently lower the patties into the hot oil, cooking up to four fritters at a time. Keep about 2 inches (5 cm) of space between them so the pan doesn't become overcrowded.
- 10Cook the fritters without moving them for 4 to 5 minutes until the bottoms turn golden brown. Letting them sit undisturbed prevents them from falling apart. Turn them over with a spatula and cook for another 2 to 3 minutes until the second side is browned.
- 11Move the cooked fritters to a paper towel-lined plate to drain. Repeat the shaping and cooking process with the rest of the batter.
- 12Whisk the plain yogurt, fresh lemon juice, the rest of the minced garlic, the remaining 1/4 teaspoon of kosher salt, and the remaining 1/4 teaspoon of black pepper together in a small bowl.
- 13Divide the yogurt sauce among plates and top with the warm fritters, roasted tomatoes, and a pinch of flaky salt.
Notes
- Oat flour: Make your own by blending 1 1/2 cups (150 g) of rolled oats in a blender on medium-high speed for 30 seconds. This yields exactly 1 cup of fresh, gluten-free oat flour.
- Dairy-free option: Substitute an unsweetened coconut or nut-based yogurt for the plain whole milk yogurt in the sauce.
- Storage: Keep leftover fritters in an airtight container in the fridge for up to 3 days. Reheat them in a skillet or air fryer to restore their crispy edges.
Recipe Details
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