Broccoli-Cauliflower Fritters

Vegetarian
Dairy Free
Health score
5%
Broccoli-Cauliflower Fritters
45 min.
8
235kcal

Suggestions


Are you looking for a delicious and healthy way to enjoy your vegetables? Look no further than these delightful Broccoli-Cauliflower Fritters! Perfectly crispy on the outside and tender on the inside, these fritters are a fantastic way to incorporate more greens into your diet while satisfying your taste buds.

These vegetarian and dairy-free fritters are not only easy to make but also packed with flavor and nutrition. With fresh broccoli and cauliflower as the star ingredients, they provide a wonderful blend of textures and tastes. The addition of toasted pecans adds a delightful crunch, while the lightly beaten eggs help bind everything together, creating a satisfying snack or side dish that everyone will love.

Whether you're serving them as an appetizer at your next gathering, a side dish for dinner, or a healthy snack, these fritters are sure to impress. They are quick to prepare, taking just 45 minutes from start to finish, and yield enough to serve eight people. Plus, with only 235 calories per serving, you can indulge without the guilt!

So, gather your ingredients and get ready to whip up a batch of these scrumptious Broccoli-Cauliflower Fritters. Your taste buds will thank you!

Ingredients

  • 0.5 pound broccoli florets fresh
  • 0.5 pound cauliflower florets fresh
  •  eggs lightly beaten
  • small onion diced
  • 0.5 cup pecans toasted chopped
  • 0.5 teaspoon salt 
  • 0.5 cup self-rising flour 
  • servings vegetable oil 
  • cups water boiling

Equipment

  • bowl
  • frying pan
  • baking sheet
  • wire rack
  • potato masher
  • dutch oven

Directions

  1. Cook florets in 2 cups boiling water in a Dutch oven over medium heat 10 to 12 minutes or until very tender; drain.
  2. Mash florets with a fork or potato masher in a large bowl. Stir in eggs and next 4 ingredients.
  3. Pour oil to a depth of 1/4 inch into a large skillet; heat to 35
  4. Drop broccoli mixture by tablespoonfuls into hot oil; cook, in batches, 1 to 2 minutes on each side or until lightly browned.
  5. Remove to a wire rack on a baking sheet; keep warm.

Nutrition Facts

Calories235kcal
Protein7.21%
Fat75.02%
Carbs17.77%

Properties

Glycemic Index
21
Glycemic Load
4.52
Inflammation Score
-5
Nutrition Score
10.827826152677%

Flavonoids

Cyanidin
0.73mg
Delphinidin
0.5mg
Catechin
0.49mg
Epigallocatechin
0.38mg
Epicatechin
0.06mg
Epigallocatechin 3-gallate
0.16mg
Apigenin
0.01mg
Luteolin
0.25mg
Isorhamnetin
0.44mg
Kaempferol
2.38mg
Myricetin
0.02mg
Quercetin
2.85mg

Nutrients percent of daily need

Calories:234.99kcal
11.75%
Fat:20.27g
31.19%
Saturated Fat:2.99g
18.7%
Carbohydrates:10.8g
3.6%
Net Carbohydrates:8.51g
3.09%
Sugar:1.73g
1.92%
Cholesterol:40.92mg
13.64%
Sodium:182.29mg
7.93%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.39g
8.77%
Vitamin K:59.39µg
56.56%
Vitamin C:39.67mg
48.09%
Manganese:0.49mg
24.33%
Folate:44.93µg
11.23%
Selenium:7.66µg
10.94%
Vitamin E:1.63mg
10.89%
Fiber:2.29g
9.18%
Phosphorus:81.95mg
8.2%
Vitamin B6:0.15mg
7.41%
Copper:0.14mg
7.09%
Vitamin B2:0.12mg
6.84%
Potassium:238.08mg
6.8%
Vitamin B1:0.09mg
6.26%
Vitamin B5:0.62mg
6.24%
Magnesium:23.19mg
5.8%
Zinc:0.73mg
4.87%
Vitamin A:240.16IU
4.8%
Iron:0.78mg
4.35%
Calcium:35.54mg
3.55%
Vitamin B3:0.5mg
2.51%
Vitamin B12:0.1µg
1.63%
Vitamin D:0.22µg
1.47%
Source:My Recipes