Broccoli Sweet Potato Fritters with Turmeric Spiced Yogurt
I love a good fritter. I already have a broccoli fritter on the site, and while this version is similar, I decided to put a new spin on it—because I’m such a fan of both fritters and broccoli. This one features another of my favorite vegetables: the sweet potato, making it even more nutritious.
As I try to stay away from cow dairy, I often use sheep yogurt as a substitute for dips and toppings. However, a non-dairy option such as coconut yogurt works beautifully as well.
As always, I encourage you to have fun and experiment with any recipe I share.
Broccoli, still in season, is a nutritional powerhouse—one of the most nutrient-dense vegetables we can eat. It’s rich in vitamins C, K, and A (as beta-carotene), as well as folate. It also contains antioxidants, fiber, and prebiotic compounds, and I, for one, love its versatility.
Sweet potatoes are a resistant starch, which helps support gut health and blood sugar balance. They are also rich in antioxidants. In this recipe, I used a garnet sweet potato for its bright orange flesh, but a Japanese or purple variety would be delicious as well—the purple could add a beautiful pop of color.
I especially love the color of the accompanying yogurt topping, which turns a vibrant yellow from the turmeric. The lemon zest, sumac, and fennel add layers of bright, fresh flavor.
This dish makes a perfect passable appetizer for gatherings—you can easily pick up each fritter with your hands and dip it in the sauce. It also works beautifully as a side dish for brunch, lunch, or dinner, plated with the sauce drizzled over them. Enjoy immediately, or make ahead and reheat on a tray in a 275°F/ 135 C for about 10 minutes before serving.
Makes: 10–12 fritters | Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes
Gather for the fritters
1/4 cup (40 grams) yellow or white onion, diced
1/2 head broccoli, grated
1 medium sweet potato, peeled and grated
1/4 cup (15 grams) finely chopped parsley
3 tablespoons cassava flour
2 eggs
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1 1/2 teaspoons salt
Pepper to taste
Olive oil or avocado oil, for frying
Make the fritters
Mix all ingredients in a bowl until well combined. Heat a large frying pan over medium heat and add enough oil to coat the bottom generously.
Working in batches and using a medium cookie scoop, drop mounds of the mixture into the pan (about 4 at a time). Using a spatula, gently flatten each mound into a 1/3-inch-thick patty.
Cook for 3–4 minutes on the first side, being careful not to burn. The fritters are delicate, so flip them gently and cook for another 2–3 minutes, until golden and cooked through.
Transfer to a paper towel–lined plate and repeat with the remaining mixture.
Gather for the spiced yogurt sauce
6 oz (170 grams)sheep yogurt
1 1/2 teaspoons turmeric
1 teaspoon sumac
1/2 teaspoon fennel pollen
Zest of 1 lemon
2 tablespoons chopped chives
Salt and pepper to taste
Make the spiced yogurt sauce
Place the yogurt in a small bowl. Add the turmeric, sumac, fennel pollen, lemon zest, chives, salt, and pepper. Whisk until smooth and well combined.
This can be made ahead of time and stored in an airtight container in the refrigerator.
When serving, you can dip the fritters into the sauce, or plate them with a dollop of yogurt sauce on top. Garnish with edible flowers and/or freshly chopped herbs if desired.
