Fritters: The sneakiest way to eat your veggies.
Most fritters are filled with flour, cheese, and fried with inflammatory oils; these lil guys stick to the good stuff, and plenty of it. Your taste buds will be tricked into thinking you're eating deliciously fried food, while you cunningly consume your daily dose of dark leafy greens and cruciferous vegetables. You sly fox, you.
Eat them for breakfast, lunch, or dinner. Take them to-go on the road, or prep for a party as a passed app. Heat them up or eat them cold. Top with sauce or enjoy them plain. The world is your fritter…I mean oyster.
Bredesen Protocol Approved
Plant Paradox Approved
4 c Broccoli (~2 Heads)
1 c Cauliflower (~1/2 Head)
1 1/2 c Kale or Spinach, Wilted
4 Eggs, Whisked
3/4 c Almond Flour
1/4 c Psyllium Husk
3 Tbs Nutritional Yeast
1 tsp Sea Salt
1/2 tsp Garlic Powder
1 tsp Baking Soda
Preheat oven to 400°F.
Place broccoli and cauliflower in a food processor and process until finely chopped (alternatively, you can purchase riced broccoli and cauliflower).
In a large bowl, combine the eggs, almond flour, psyllium husk, nutritional yeast, salt, garlic powder, and baking soda, and mix well.
Add the broccoli, cauliflower, and wilted kale or spinach to the egg mixture. Stir until well combined.
Lightly grease a baking sheet with avocado oil.
Using a large spoon or a 1/8 c measuring cup, scoop out about 1/8th of a cup of the batter onto the sheet, then lightly flatten the top of the fritter with the back of your spoon or cup. Make sure your fritters are spread out evenly and not touching.
Bake for 20 minutes. Remove from the oven and flip to the other side, then bake for another 10 minutes. The fritters should be golden when done.
Avocado slices, parsley, hummus, roasted garlic aioli.