Broccoli Stem Fritters
Just in time for the Super Bowl, here's a tasty snack recipe that's equal parts delicious, healthy, and waste-free. This recipe comes to us from the ever-so-talented Sasha Swerdloff (@sasha.swerdloff) and is a wonderful way to let those often-discarded broccoli stems shine.
Here's what Sasha shared with us: "[I] made these broccoli fritters the other day using the broccoli stems that I’d normally throw out and was pretty darn pleased with the result. Apparently the broccoli stems actually contain more calcium, iron, and vitamin C than the florets, plus, by using the stems you can save money by making your produce last longer. All month, I’ve been participating in @imperfectproduce’s #newyearnowaste challenge and am loving how inspired I feel to be more mindful of my impact."
(Makes 8-10 fritters)
- 3 Imperfect broccoli stems, grated
- 2 eggs
- 1/4 c chickpea flour
- Juice from 1/2 lemon
- Chopped cilantro
- Salt and pepper
- Red pepper flakes
- Avocado oil for frying
- Preheat the oven to 350F
- Combine everything in a medium bowl and mix well
- Heat a few glugs of oil in a skillet over medium high
- Add heaping spoonfuls of the batter to the oil and fry until golden brown
- Transfer to a wire rack set over a rimmed baking sheet and bake for 10 minutes
- Serve with caesar dressing for dipping!
Fritters are crispy and tasty vehicles for other Imperfect veggies too, like zucchinis, leeks, or cauliflower. They also work wonderfully with those root vegetables that you don't always know what to do with, like parsnips or celery root. Making fritters is also a great excuse to experiment with your favorite dipping sauce. Try making a quick yogurt dip using yogurt, lemon juice, garlic, and herbs like dill or mint.