While in Tennessee, I learned about steak nuggets. Steak nuggets are just like chicken nuggets – only with steak. Sounds like direct path to a heart attack to me. But hey, to each their own.
I also learned about fritters. I’ve heard of them before, but I rarely see them on restaurant menus. So of course, I decided to make my own – a simple, healthier version.
A fritter is defined as a piece of fruit, vegetable, or meat that is coated in batter and deep-fried. While these fritters aren’t coated or deep-friend, they do contain vegetables! Basically, it’s a healthy swap – deep fried batter-coated fritters for pan-cooked fritters loaded with vegetables!
Healthy Broccoli Slaw and Sweet Potato Fritters
(makes 5 – 1/3 C. sized fritters)
2 C. broccoli slaw
2 whole eggs
1/2 baked sweet potato (minus the skin)
1/2 C. garbanzo bean flour
2 T. nutritional yeast
1/2 t. freshly ground pepper
1/2 t. freshly ground sea salt
Fold together the broccoli slaw and sweet potato.
In a separate bowl, whisk together the eggs, flour, and spices. Pour the egg mixture into the bowl with the broccoli slaw and sweet potato. The mixture will be chunky but make sure that the veggies are completely covered.
Spritz a warm frying pan with olive oil (or use a little butter) and form the mixture into patties using a measuring cup. Each fritter should be about 1/3 C.
Once the patties have browned (about 4 minutes) – flip them. Allow the other side to brown and enjoy while warm! I topped mine with plain Greek yogurt and avocado!
These are so simple to make and they’re quite versatile too.
Want them spicy? Add cayenne or crushed red pepper! A little sriracha would be tasty as well!
Looking for something on the sweet side? Omit the broccoli slaw, garbanzo bean flour, pepper, and nutritional yeast and add matchstick carrots, coconut flour, sweetener (like stevia) and cinnamon for a carrot cake type treat. Top with vanilla Greek yogurt for more flavor!
I will definitely be playing around with these. Carrot cake fritters here I come!