I have played about with fritter recipes during the summer months, as a delicious way of coping with a glut of courgettes or french beans… but I thought I’d try something with seasonal broccoli, and polenta instead of the traditional gram flour. These are not doughy, they have a firm bite and a crunchy outside, with the tender broccoli and bursts of corn to sweeten the inside.
This recipe is dairy and gluten free, and soy free as long as you don’t chose to use soy milk in the batter. This particular fritter recipe does use eggs, which are in abundance right now from the beautiful girls in the back garden. I know that polenta can be used in thick batters without eggs, so I may work on an alternative eggless recipe when the girls stop laying next winter. Failing that, broccoli and sweetcorn work brilliantly in a traditional chickpea flour eggless batter, so maybe I’ll have a rummage about and see what vegan substitutes work best.
These are fairly quick to make but require a little care and attention at the stove. They are excellent eaten immediately for a light lunch with some chutney and a salad, but can also be prepared in advance and revived in a hot oven for 10 minutes, or simpler still, eaten cold with dips as part of a buffet or a packed lunch. I am yet to freeze these, mainly because they are so good they tend to all get eaten as soon as they’re out of the pan, but I’d imagine that once cooked they should freeze and reheat perfectly well in the oven for another day.
Makes 20 fritters, serves 4 as a light lunch.
- 1 head broccoli – 350g (£1.65)
- 1 cup 0f sweetcorn – 175g – canned, frozen or fresh (54p)
- 2 cloves of garlic, crushed or finely chopped (10p)
- 1 small onion, finely chopped (10p)
- 4 tbsp of nutritional yeast (38p)
- 3 eggs (£1.15)
- 200ml of unsweetened plant milk (28p)
- 200g polenta (74p)
- Salt and pepper to taste
- A mild oil for frying: refined coconut, rapeseed or olive oil. (30p)
Finely chop a whole head of broccoli, stalk and all, or even pulse it in a food processor. Add it to a large bowl with the sweet corn, garlic, onion, nutritional yeast and the beaten eggs; mix well, then beat in the milk. Stir in the polenta and combine everything thoroughly before seasoning with salt and pepper.
Heat the oil in a large, deep frying pan. Place spoonfuls of the fritter mixture in the hot oil; it may need pressing together with the back of a spatula once on the pan, as it cooks it will hold together better.
Cook the mixture for 2-3 minutes, or until well browned, on each side.
Serve immediately with either some sweet chilli jam, a yoghurt mint dip, garlic cashew cream, or home made guacamole. Check out the recipes for some of these, and a whole load more, in my ‘Preserving’ or ‘Sauces, Dips, Sides and Spices’ sections of my blog.
My final amazing discovery to share with you all… these are brilliant done in a waffle iron too, they make about 6 large ‘waffles’. My waffle iron, is exactly that, a lump of cast iron to be used in the stove top, I needed to brush both irons generously with oil to prevent sticking, but the results were pretty good. I’d imagine that cooking these in a large electric waffle iron would be a really easy way of doing it.
These fritters or waffles cost £5.24 per batch, that feeds 4 people for a light lunch, a vegetable rich breakfast, or a whole host of party buffet pickers… Not bad.