Am I the only one struggling to find how to cook a broccoli and be delicious at the same time? I don’t think so! This is another Ottolenghi-inspired recipe and is a saviour! The original recipe calls for cauliflower but it works equally well with broccoli. Easy and delicious!


For the fritters
  • 2x broccoli (approx. 600g, 450g florets)
  • 120g plain flour
  • 2x garlic gloves, finely chopped
  • 1-2x shallots (or onion), finely chopped
  • 4x eggs
  • 1 ½ teaspoon of ground cumin
  • 1x teaspoon of ground cinnamon
  • ½ teaspoon of ground turmeric
  • 15g of parsley, finely chopped
  • Salt and pepper
  • Olive oil for frying
For the yogurt sauce
  • 300g of Greek yogurt
  • 10g of coriander (or parsley), finely chopped
  • 2x tablespoons of lime (or lemon) juice and its zest
  • 2x tablespoons of olive oil


Start with the sauce. Mix all the ingredients and chill or set aside.

Prepare the broccoli, wash it and separate the florets. Steam the florets until very soft (approx. 15-20min). In the meantime, put the shallot (or onion), garlic and parsley in a food chopper/processor until finely chopped. In a separate deep bowl, add the remaining ingredients and the onion/garlic/parsley mix and make a smooth batter. When the broccoli is ready, drain it in a colander and add it hot in the batter. Break the broccoli with a whisk while you are mixing until it is incorporated and have a smooth batter.

In a frying pan, add enough olive oil to cover the bottom of the pan (approx. 10x tablespoons) on high heat (9 out of 9). When is hot, start adding the batter. Make individual fritters by pouring two tablespoons of batter in the hot oil. Fry for about 3-4 min per side, until they are nice and brown. When ready, remove the fritters from the pan and place them on a plate lined with kitchen towels to absorb the extra oil. Repeat until your batter is finished (approx. 18 fritters).

Serve with the yogurt sauce and enjoy!

The temperature of the oil drops with the addition of the fritters. Don’t worry, keep the heat high!


This is a very simple recipe, it  can be done in minutes and it is super nutritious. Ok a bit of frying involved but this is the least, comparing with the nutritious ingredients involved. ok I admit it I am Greek and I fry in olive oil but of course you can fry in sunflower oil if you prefer. I have also tried the original recipe with the cauliflower (same exactly recipe just replace the broccoli with a cauliflower) and it is super delicious as well. It can be done easily in the evening after work and nobody will complain!


Adapted from: ‘OTTOLENGHI, The Cookbook‘ p67

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