Whether you're in for a slow morning including a cooked breakfast, you're looking for a tasty dish for snacks throughout the day or if brinner is more your jam [that is breakfast for dinner for those of you playing at home] then these Broccoli and Sweet Potato Fritters are for you.
I love a good fritter recipe because they are SO easy to make. I mean, it's literally a few veggies mixed with eggs (or egg replacer), oil, a little flour and some herbs if you're feeling fancy. These days, gut health is my game so this recipe is gluten free and dairy free [not all of my recipes are dairy free, however I choose to avoid it as much as possible due to my own intolerance].
Read on for the recipe plus the health benefits and why I choose to avoid gluten.
Why I Avoid Gluten...
Whether or not you choose to avoid gluten is, of course, of personal preference to how gluten makes you feel. However, I am of the opinion that most people would benefit from reducing their gluten intake. Gluten is, just as its name suggests, GLU. It is the key protein that causes binding in baking [and one of the reasons why gluten free baking can be so challenging]. As amazing as this protein is for binding, many people find it very difficult to digest.
In some instances, like in Coeliac Disease, gluten causes irreparable damage to the intestines. However, for others, it may cause constipation or diarrhoea, irregular bowel movements, wind (hellooooo farty face), an itchy anus and stomach pain. Really delightful symptoms if you ask me and the main reason why I choose to steer clear.
When there is a sensitivity/intolerance to gluten it can cause inflammation in the digestive tract and negatively impact gut health. Disbiosis is often the result, meaning too much bad bacteria and not enough good bacteria. This then leads to all sorts of other problems down the road including poor immune, skin and mental health.
Using Buckwheat Flour
Buckwheat flour is hands down my favourite gluten free flour to use. It is not too heavy while also being smooth. I prefer it much more then brown rice flour, which is ok at times but can be quite grainy. Speaking of grains, technically buckwheat is a seed and therefore these fritters are grain free as well as gluten free.
I trade buckwheat flour one for one in place of wheat flour. I also often add in some tapioca flour for its stickiness (to help make up for the lack of gluten). In the case of these Broccoli and Sweet Potato Fritters, tapioca flour wasn't necessary.
Fritters for breakfast, lunch and dinner...
Honestly, fritters are an any time of the day kind of food. They are fantastic for adding to a meal prep routine to keep in the fridge or freezer during the week. You can even make them in advance for breakfast and simply warm them up at breakfast time. They are also fantastic for snacks or as part of a school lunchbox.
You can add salad greens, some goats cheese and a fried egg for a delicious lunch. Or do as I do and add some nitrate free bacon, hemp seeds and hemp oil. You really can't go wrong. [FYI - hemp seeds and hemp oil are a fantastic plant source of omega 3]
Basically, these fritters are a sure fire winner and you should eat them yesterday. Also, you can check out the video recipe here if you fancy.
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P.S. If sweet is more your thing then you could also try out:
- 2 cups broccoli grated
- 1 cup shallots finely chopped
- 1 cup sweet potato finely grated
- 2 eggs
- ¼ cup extra virgin olive oil or rice bran oil + more for cooking
- 2 tbsp buckwheat flour
- a few pinches sea salt
- Place all ingredients into a large bowl and stir well to combine.
- Drizzle a large frypan with extra virgin olive oil or rice bran oil and bring to a medium heat.
- Add spoonfuls of batter to frypan to create 3 fritters, using the spoon to create a circular shape and pat down.
- Cook fritters for about 4 minutes on each side or until golden. Press down with the back of an egg flip while cooking to create a firm fritter.
- Transfer fritters to a plate with paper towel and cover with a clean tea towel to keep warm. Repeat until all batter is used.