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Nutrient-dense, vegan, plant-based vegetable fritters made from broccoli and flavored with basil

Basil Broccoli Fritters

Prep time: 10 mins
Total time: 20 mins
Yield: 12 fritters

Description

You can chop the broccoli in one of two ways. If you have a food processor, cut the broccoli into medium chunks, separating the florets from the stems. Pulse the stems in a food processor until most of the stems are finely chopped. Add the florets; continue to pulse until entire mixture is finely chopped. If you don’t have a food processor (or don’t want to dirty one) simply hand chop.
You can cook the fritters in one of two ways. Twelve fritters fit perfectly in two medium (10-inch ) skillets, so if you have two, use them. Eleven fritters fit perfectly in a 12-inch skillet, so start by adding eleven to the pan and add the twelfth fritter after you flip the fritters when they are easier to move.
Serve these fritters with a little extra chopped basil and your choice of one of the pestos on Planetarian Life or your favorite.

Ingredients

  • 1 pound (about 4 cups) finely chopped broccoli crowns
  • 1/2 cup each: all-purpose and chickpea flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 cup thinly sliced scallions or finely diced onion
  • 1/4 cup packed chopped fresh basil, plus extra for sprinkling
  • 1/2 cup plant milk, your choice
  • 3 tablespoons olive oil

Instructions

  • Heat a large (12-inch) skillet or 2 medium (10-inch) nonstick skillets over low heat. Chop broccoli (see note above).
  • Mix flours, baking powder, salt and oregano and add to broccoli, along with scallions and basiltoss to coat. Add milk; mix with hands to combine.
    Using wet hands, divide mixture into 12 equal mounds and set on a baking sheet.
  • Before forming fritters, increase heat to medium-low and add 2 tablespoons of the oil to the large skillet (or 1 tablespoon each to the medium skillets). Reading note above, add the fritters and cook until impressively brown, 4 to 5 minutes. Turn fritters and continue cooking until second side is impressively brown, another 4 to 5 minutes, adding a littled rizzle of oil after turning them to keep them gently sizzling. Serve with pesto.