Healthier Gluten Free Broccoli Fritters with Honey Mustard Dipping Sauce

Published: May 18, 2015 · Modified: May 10, 2021 by Emily Criswell · I may receive commissions from purchases made through links in this article · 34 Comments

Jump to Recipe

These healthier Gluten Free Broccoli Fritters with Honey Mustard Dipping Sauce made with real food ingredients are so delicious and so simple to throw together.

I'm writing this wishing I had another batch of these right now. But I don't.

I'm salivating thinking about the flavors in these delicious Gluten FreeBroccoli Fritters because they're so good! Especially with the tangy, creamy honey mustard dipping sauce - YUM!

One batch of these goes really quick in my home. Tiny Love is a huge fan of them, but honestly, I think my husband and I end up eating most of them. We rarely have any of these leftover when I make a batch ... they're so good!

Crispy on the outside, perfectly soft and chewy on the inside ... and BROCCOLI + CHEESE! So much flavor going on inside these bad boys.

They're delicious on their own {my husband prefers to eat them this way} but so,so good dipped in the creamy honey mustard dipping sauce too. My Tiny Love says in her sweet toddler voice, "more sauce please" ... so cute!

This side dish goes great with pretty much any main course meal.

They're a family favorite in my home.I usually serve them with a protein dish like pot roast and some extra veggies. I've served them with soup too.

Enjoy!

Gluten Free Broccoli Fritters

Yield: 8-10 fritters

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

These healthier Gluten Free Broccoli Fritters with Honey Mustard Dipping Sauce made with real food ingredients are so delicious and so simple to throw together.

Ingredients

For the gluten-free broccoli fritters

12 oz. frozen or fresh organic broccoli florets, roughly chopped
3-4 fresh garlic cloves, chopped or minced
2 tablespoons pasture butter or fat of choice
⅓ cup organic sprouted brown rice flour
⅓ cup tapioca flour
2 cups grated organic cheddar cheese
½ teaspoon sea salt (<-- salt)
4 ounces organic sour cream

For the Creamy Honey Mustard Dipping Sauce

4 ounces organic sour cream (I use Nancy's brand)
2 teaspoons organic horseradish mustard or dijon mustard
1 teaspoon organic apple cider vinegar
1 teaspoon light colored raw honey (I use a light and milk clover honey)
¼ teaspoon sea salt

Instructions

For the gluten-free broccoli fritters:

Preheat the oven to 400 degrees F. Grease baking sheet or line with unbleached parchment paper (my preference).
Using a sharp knife roughly chop the broccoli.
In a sauté pan, melt the butter over medium-high heat - taking care not to burn the butter. Reduce to medium heat and add garlic, cook for about 1 minute until it becomes fragrant.
Add chopped broccoli and sauté for about 5 minutes or until broccoli becomes slightly soft and warmed through. Set aside and let cool for a few minutes.
Add sprouted brown rice flour, tapioca flour, grated cheese and sea salt to a large mixing bowl. Stir to combine. Add cooled broccoli mixture and sour cream. Stir to incorporate.
Shape into round patties and add to prepared baking sheet.
Bake for 25-30 minutes or until fritters are golden brown and crispy around the edges.
Let cool on the baking sheet for about 5 minutes before removing.

For the Creamy Honey Mustard Dipping Sauce:

In a medium size mixing bowl, combine all ingredients, stir to combine. Serve immediately or refrigerate for later.

Notes

These fritters are best served immediately. They can be stored in an airtight container in the refrigerator for an extra day. My family likes to reheat them on a low temperature in the oven the next day.

Adapted fromCheesy Baked Broccoli Fritters.

Recommended Products

Nutrition Information:

Yield: 10Serving Size: 1
Amount Per Serving:Calories: 189Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 302mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 7g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circ*mstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Are you onPinterest? I pinlots of yummy real food recipes + more there. Come follow along.

MORE RECIPES YOU MIGHT ENJOY

Paleo Maple Apple Chicken Breakfast Sausages

Grain Free Sour Cream Coffee Cake

One Pan Broccoli Cashew Chicken {15 Minute Meal}

Easy DIY Natural Lemon Herb Refrigerator Cleaner

Gluten Free Cheddar Drop Biscuits

Grass-fedCollagen,Desiccated Liver, Coconut Oil, Liver Detox Support, Ancient Minerals + more!

« Grain Free Crustless Spring Quiche

Healthy Real Food Thai Iced Tea »

About Emily Criswell

Emily Criswell is a chocolate- and sweet treat-loving, holistic-minded mom of 4. She's a 4-time cookbook author -The Art of Great Cooking withYour Instant Pot {ranked in Amazon's top 10 new releases - gluten free recipes}, Amazing Mexican Favorites with Your Instant Pot{ranked as a #1 New Release BEST SELLER!}, Low-Carb Cooking with Your Instant Pot, The Big Book of Instant Pot Recipes, food photographer, homeschooler and the founder of Recipes to Nourish, a gluten-free blog focusing on real food and natural living. She works to empower her readers by showing them that there is a healthier way to eat and live. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible.Find Emily’s latest recipes and natural living tips atRecipes to Nourish. Connect with her on Facebook, Instagram,Pinterest, Twitterand YouTube plus grab her free eBookHolistic Tips to Keep Your Family Healthy. Read more >>About Emily.

Reader Interactions

Comments

Jessica
May 18, 2015 at 8:41 am

Yum. I want these now. We might have them with our dinner because I have everything for them.
Reply
- Emily Sunwell-Vidaurri
  May 18, 2015 at 1:59 pm
  
  Oh yum! I wish I could join you 🙂
  Reply
Renee
May 18, 2015 at 4:37 pm

Oh man! I wish I had some of these! Love that sauce - great flavor profile!
Reply
- Emily Sunwell-Vidaurri
  May 18, 2015 at 6:59 pm
  
  Thanks! They're so good, I can't wait to make some again soon.
  Reply
Susanne runion
May 19, 2015 at 8:41 am

These look delicious! I am also looking for new snacks that are savory and not sweet. Thanks!
Reply
- Emily Sunwell-Vidaurri
  May 20, 2015 at 11:36 am
  
  Thanks Susanne! They are so yummy, I hope you get to make some.
  Reply
May @ loveurbelly
May 19, 2015 at 8:53 am

oh these sound so yummy! sour cream is so hard to find over here 🙁 I'm going to have to track some down to make these soon!
Reply
- Emily Sunwell-Vidaurri
  May 20, 2015 at 11:37 am
  
  They're great without the dipping sauce too. 🙂
  Reply
Mindy Benkert
May 19, 2015 at 9:45 am

These look so good! I love broccoli and cheese. I can't wait to try this recipe!
Reply
- Emily Sunwell-Vidaurri
  May 20, 2015 at 11:37 am
  
  Thanks Mindy! Broccoli + cheese is such a yummy combo. 🙂
  Reply
The Food Hunter
May 19, 2015 at 3:31 pm

They sound delicious. And I love the choice of dipping sauce.
Reply
See Also
3 Omelette Recipes for Weekly Meal Prep (gluten free, low FODMAP)
- Emily Sunwell-Vidaurri
  May 20, 2015 at 11:38 am
  
  Thank you!
  Reply
Megan Stevens
May 19, 2015 at 7:17 pm

Delicious! Pinned. Can't wait to make and share them!
Reply
- Emily Sunwell-Vidaurri
  May 20, 2015 at 11:38 am
  
  Thank you so much! xo
  Reply
Carol
May 20, 2015 at 6:05 am

Excited to try these, Emily! Talk about transforming broccoli and elevating to a new level!!
I'm sure that these will become a family favourite. Thanks for another super recipe!
Reply
- Emily Sunwell-Vidaurri
  May 20, 2015 at 11:50 am
  
  Thanks Carol! I hope you enjoy them 🙂
  Reply
Loriel
May 20, 2015 at 7:20 am

Yummo!! My kiddo loves broccoli so this would be a fun different way of eating it. What can I use instead of the gluten-free flour? Just any flour?
Reply
- Emily Sunwell-Vidaurri
  May 20, 2015 at 11:50 am
  
  I bet Einkorn will work fine Loriel 🙂
  Reply
Krystal
May 20, 2015 at 10:02 am

I love fritters, they're so versatile. This is a great way to get kids to eat some extra veggies too!
Reply
- Emily Sunwell-Vidaurri
  May 20, 2015 at 11:50 am
  
  Very true! It is a yummy way 🙂
  Reply
Tash
May 20, 2015 at 10:10 am

These look so delicious! I love the idea of the "mustard" sauce too 🙂
Reply
- Emily Sunwell-Vidaurri
  May 20, 2015 at 11:51 am
  
  Thanks Tash!
  Reply
Rachel
May 23, 2015 at 3:28 pm

Wow, never thought to use broccoli like this!
Reply
- Emily Sunwell-Vidaurri
  May 24, 2015 at 12:00 pm
  
  It's super yummy this way 🙂
  Reply
Linda
May 24, 2015 at 3:59 am

They look good, but would there be another option instead of the tapioca flour?
Reply
- Emily Sunwell-Vidaurri
  May 24, 2015 at 12:05 pm
  
  Thanks Linda. I'm sure there could be another option, but I have never made them without. It acts as a binder since they are gluten free. Unfortunately, I don't know the answer.
  Reply
Candyse
June 23, 2015 at 1:49 pm

Hi, I am wondering if there is any way to make these without sour cream? My husband and child can't have dairy. We usually use coconut products. I haven't thought about how to replace sour cream though. We do use goat cheese . Its kind of thick. I wonder if this would work?
Reply
- Emily Sunwell-Vidaurri
  June 24, 2015 at 11:32 am
  
  I haven't made these without sour cream, so I'm not sure. Maybe something like coconut milk yogurt or a cashew cheese? But again, I'm not sure since I haven't experimented with that.
  Reply
Ellen Oliveira
July 29, 2015 at 7:52 am

Looks like I'm going to be trying this recipe for my little guy to get some veggies in him. Now off to the market to get some sprouted rice, or do you know what I can substitute it for?
Reply
- Emily Sunwell-Vidaurri
  July 29, 2015 at 5:59 pm
  
  Hi Ellen, I'm guessing you can use regular brown rice flour instead. I hope he enjoys them as much as my family does. Thanks for stopping by! 🙂
  Reply
Stephanie
September 20, 2016 at 7:56 pm

Sounds great! Can't wait to make them! Can anything be substituted for the tapioca flour? I don't have tapioca flour. Just rice flour, coconut flour and GF Multi purpose flour.
Reply
- Emily Sunwell-Vidaurri
  September 20, 2016 at 9:29 pm
  
  Thanks Stephanie! I haven't made these without it yet, but I should play around with the recipe next time I make them. I wouldn't use coconut flour, that won't work for sure. It's possible arrowroot flour would work, and possibly a GF multi-purpose flour instead. I would try subbing with the GF multi=purpose flour first. I hope that helps. 🙂
  Reply
Kelsey
April 07, 2017 at 10:20 am

These look scrumptious! I JUST ran out of cheese, but otherwise have everything needed...might have to make a quick jaunt to the store because these sound incredible...especially with the dipping sauce, YUM!
Reply
- Emily Sunwell-Vidaurri
  April 18, 2017 at 5:50 pm
  
  Thanks Kelsey! 🙂 I hope you get to enjoy some.
  Reply

Healthier Gluten Free Broccoli Fritters with Honey Mustard Dipping Sauce | Recipes to Nourish (2024)