Pop these healthy fritters when they’re warm or cold, any time of day, ALL times of day. They’re so GOOD! And, despite being un-fried fritters, they’re pretty crave-ably crispy. You’d never guess they’re vegan, low carb, and made of VEGETABLES!
3 cups broccoli florets
1/2 cup coconut flour
2 Tbsp coconut oil (for cooking)
1/2 tsp cumin
2 flax egg – 1 tbsp ground flax + 3 tbsp water
2 garlic cloves minced
1/2 cup onion chopped
1/2 tsp onion powder
1/4 cup parsley chopped
1 tsp salt
Preheat oven to 350°F (180°C).
In a bowl, whisk together ground flax and water to create 2 flax eggs. Allow mixture to rest for 5 minutes to thicken.
Add broccoli florets, onion, parsley, and garlic cloves to food processor. Pulse until crumbly like rice.
Transfer to a bowl. Add flax egg, coconut flour, cumin, onion powder, salt, and coconut oil. Stir to combine and mix well into a dough.
Form into patties (I used a 4-teaspoon cookie scoop). Add to a baking sheet lined with foil and lightly sprayed.
Bake 30-35 minutes.
Great hot or cold! Yields 22-24 fritters.
13g total carbs | 8g fiber | 3g sugars | 5g net carbs
Serving: ~4 fritters (depending on size)