CSA Recipes

Crispy Broccoli Carrot Fritters

Try this delicious and easy to make and eat fritters!

The original recipe can be found HERE – we loved it and also suggest substituting the cauliflower for broccoli – as we share in the recipe below – Enjoy!




4 cups water
2 cups cauliflower florets (substitute with broccoli)
1 cup matchstick-cut carrots
1/2 cup all-purpose flour
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
2 green onions, thinly sliced
1 egg, lightly beaten
2 tablespoons olive oil

Smoky Garlic Aioli
3/4 cup raw cashew pieces, soaked for 4 to 8 hours
1 clove garlic
1/4 cup + 2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon smoked paprika
Salt and pepper to taste



Combine the water, cauliflower (broccoli), and carrots in a medium saucepan and bring to a boil. Cook for 4 minutes, then drain well. Place the cauliflower and carrots on a few layers of paper towels and pat dry. Transfer to a cutting board and finely chop.
Place the chopped veggies in a large bowl; add flour and stir to coat. Fold in the cheese, salt, pepper, green onions, and egg.
Heat the olive oil in a large skillet over medium-high heat, swirling to coat. Put the fritter mixture into the skillet 1/4 cup at a time, using a spatula to flatten each fritter into shape. Cook until golden brown, about 4 minutes, then carefully flip over and cook for about 4 minutes more. Transfer to a paper towel-lined plate to absorb excess oil if needed.

Smoky Garlic Aioli
Drain and rinse the cashews. Combine the cashews, garlic, lemon juice, paprika, and 1/4 cup of water in a blender and blend until smooth. If needed, add additional water 1 tablespoon at a time. Season with salt and pepper to taste and serve with the fritters.


Leave a Reply

Your email address will not be published. Required fields are marked *