Ingredients:
3 cups broccoli (diced)
1 cup Almond milk (or any plant milk)
4 tbsp ground flax (eggs if not vegan)
½ cup all purpose flour
2 small carrots (minced)
4 tbsp nutritional yeast
2 tsp onion powder
1 tsp season salt (or to taste)
½ tsp white pepper
1 tsp ground mustard
2 tbsp oil to fry
Instructions:
Steam or boil the broccoli until the broccoli is just barely fork tender, remove from heat, let cool. In an immersion blender or using a whisk, vigorously whisk the milk and ground flax until it’s frothy-about 30 seconds with the blender or long by hand. Pour the milk-flax mixture into a large mixing bowl add the flour, nutritional yeast, onion powder, garlic powder, salt pepper and whisk until smooth, fold in the steamed broccoli and carrots. Heat a thin layer of oil in a frying pan, over medium heat, dollop heaping tablespoons of fritter batter onto the pan, Fry for 3-4 minutes on each side, turn down the heat if needed so they do not burn.
Enjoy hot with “smokey red pepper buffalo cheddar dip”