I’ve made broccoli fritters before but I love the ginger in these ones, it’s a fresh immune boosting vibe for this chilli season and I’m all about it. The best part about this dish is definitely in the combination of fritters and cucumber and peanut salad though. so good, so much flavour and texture and super easy to make!
Fritters are also a great way to use up broccolini when it’s a little less than fresh. I keep on finding it on sale at the moment so I buy a couple of bunches and then forget about one. It might not look amazing when it’s a little err limp but it still tastes good and the texture makes no difference to the finished product when you’re chopping it all up and mixing it with a fritter batter.
I’m a firm believer that fritters are any time of the day food, so I’d eat these for breakfast, lunch or dinner and they also make a great snack. You can freeze them and reheat in a sandwich press or fry pan to keep them crisp.
I just use water to make these fritters but you can use stock if you have it on hand. I’ve also specified wholemeal spelt flour but most flours will work, buckwheat is a good substitute if you’re gluten free.
Makes 8-10 fritters
1 tsp olive oil
1 bunch broccolini
1 cup shredded kale or spinach
2 tsps freshly grater ginger
1/4 cup finely chopped coriander stalks
2 Tbs finely shopped spring onion
1/2 cup finely chopped coriander leaves
1.5 cups whole meal spelt flour
1 tsp soy sauce
1 cup water
1 Tbs olive oil
1/4 cup peanuts
1/2 finely sliced cucumber
1 tsp chilli flakes
1/2 cup coriander leaves
2 Tablespoons spring onion
1/2 tsp rice wine vinegar
To serve 2 Tbs mayo or yoghurt
Heat 1 tsp olive oil in a heavy based fry pan. Roughly chop the broccolini and add it to the pan along with the ginger, coriander stalks, kale and 2 Tbs spring onion. Sautee until bright green and softened.
Meanwhile, combine egg, water, flour and soy sauce in a bowl and beat to combine. Fold through 1/2 cup of coriander leaves and the cooked greens.
Wipe out the pan and then add 1 further Tbs of olive to the fry pan. Once hot add a 1/3 cup of fritter mix at a time. Turn the fritters after 3 minutes. They should be golden. Fry for a further 3 minutes and then drain on paper towel.
Combine cucumber, peanuts, chilli and remaining spring onion and coriander with the rice wine vinegar. Serve the fritters with the peanut and cucumber salad on the side and some mayo or yoghurt as a sauce.