Riverford Wicked Leeks
Broccoli fritters recipe image

Print Broccoli fritters

Make these fritters either with broccoli or cauliflower. They're a good snack, a starter or a light meal if eaten with a poached or fried egg. Serve on their own, with raita, or with Greek yoghurt spiced with turmeric, and some chopped coriander for a tangy topping.


  • 1 head of broccoli, divided into florets
  • 100g flour
  • 2 tsp turmeric
  • Pinch of chilli powder, or more if you like
  • 2 tsp cinnamon
  • 2 tsp cumin seeds
  • 1 large egg
  • 150ml water
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • Oil for frying e.g. vegetable or groundnut
  • Salt & pepper


  1. Blanch the broccoli in plenty of salted water for 3 minutes, then drain and leave in the colander to dry out. Sieve the flour, turmeric, chilli and cinnamon into a mixing bowl. Add a generous pinch of salt and the cumin (dry fry the cumin seeds if you have time).
  2. Beat the egg in a cup, slowly whisk it into the dry ingredients to form a smooth paste, then gradually whisk in the water. Roughly chop the broccoli, add to the batter, along with the onion and garlic, and season. Next heat a layer of oil – about 1cm - in a frying pan until it sizzles energetically when you drop a little batter in the pan.
  3. Drop tablespoons of the batter into the oil; when they begin to colour at the edges, turn, cook for another min, then place on a couple of pieces of kitchen roll to drain.
  4. Keep in a warm place until serving.
want to cook with fresh ingredients? try one of our award winning veg boxes