These dairy-free fiolaro fritters topped with tangy yogurt and peppery radish slices are perfect for a savory breakfast, appetizer spread, or snack! These fritters are easily customizable to whatever leafy greens are in season at the moment and can be made gluten free as needed.
These Fiolaro fritters topped with tangy yogurt and peppery radish slices are perfect for a savory breakfast, holiday appetizer spread, or maybe just a snack! Since Fiolaro isn’t as common (check with your local farm!), you can use any leafy greens you like. I made a version of these with a mix of kale, mustard greens, and Fiolaro for a farmers market demo and they were really delicious.
You might be thinking wait, what exactly is Fiolaro?! It is an Italian heirloom variety of leaf broccoli so it doesn’t produce the typical crown. Fiolaro is mostly grown in the province of Vicenza in northeastern Italy. But, Uprising Seeds is working on getting these seeds to farmers interested in growing this unique crop. One of the farms I work with grew it for the first time this year so I was lucky enough to try it! It has a taste reminiscent of kale and broccoli with a subtle sweetness. If you’re lucky enough to find some, I highly recommend giving it a try.
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Fiolaro Fritters with Yogurt and Thinly Sliced Radish
- Total Time: 35 minutes
- Yield: 12-16 fritters
Description
These dairy-free fiolaro fritters topped with tangy yogurt and peppery radish slices are perfect for a savory breakfast, appetizer spread, or snack! These fritters are easily customizable to whatever leafy greens are in season at the moment and can be made gluten free as needed.
Ingredients
- 1 tbsp olive oil, plus more as needed
- 2–3 radishes or salad turnips like Hakurei
- ½ cup all-purpose flour (see notes for substitutions)
- 2 tsp baking powder
- 1 tsp ground coriander
- ½ tsp garlic powder
- Sea salt, to taste
- 2 eggs
- ½ cup oat milk, or the type of milk you prefer
- 2 packed cups of finely chopped Fiolaro or other leafy greens, both leaves & stems
- 1 cup of plain dairy-free Greek-style yogurt for serving
- Flaky sea salt to serve, optional
Instructions
Heat the olive oil in a large skillet set over medium heat. While the skillet is heating up, prepare your radishes. Slice them into thin rounds, then stack the rounds and slice them into thin strips. Place your finely chopped radishes into a small bowl and set aside.
Mix the flour, baking powder, coriander, garlic powder, and a pinch or two of salt together in a mixing bowl. Add the eggs and milk and whisk just enough to bring together a smooth batter. Stir in the chopped greens, making sure they are evenly dispersed in the batter.
Drop heaping spoonfuls of the batter in your heated skillet, gently flattening out each fritter with the back of your spoon. Cook for 2-3 minutes until the bottoms are golden brown, then flip and cook an additional 2-3 minutes on the second side. Repeat until you’ve used all of the batter.
To serve, top each fritter with a dollop of yogurt and a sprinkle of the thinly sliced radishes. Season with flaky sea salt if you like.
Notes
You can use ANY leafy greens you want here including kale, collards, mustards, and Swiss chard. I’ve tested this recipe using standard all-purpose flour and a gluten-free baking flour mix and both work well. If you need to make this recipe completely vegan, use non-dairy milk, non-dairy yogurt, and 2 flax eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
