BROCCOLI PARMESAN FRITTERS
A fabulous recipe from SmittenKitchen.com. The author of the blog, Deb, says: " There's a lot of broccoli and very little pancake in this fritter. The broccoli is not grated or pureed, but left in small, recognizable bits that are bound lightly, faintly, to their batter of egg, parmesan and flour. And when you cook them right - that is, to a crisp, in a preheated, heavy, oil-slicked skillet - they get a fantastic crisp edge to them. To serve: I like these with a dollop of the garlicky lemon yogurt I share here, roughly 1 cup plain yogurt, 2 tablespoons lemon juice, 1 tiny minced clove of garlic, a bit of zest and salt. It would also be good with this homemade ricotta, with or without additional lemon juice. They're also good simply, with just a squeeze of lemon juice. I think I'd also enjoy them with a little crumbled feta on top. Oh, and of course, you can put a runny fried egg on top of it. But I don't need to tell you that.". Enjoy!
Provided by Jostlori
Categories Vegetable
Time 30m
Yield 9 fritters, 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, I like to peel them, as the skin can be thick and doesn't cook quickly, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.
- Steam the broccoli until tender but not mushy: Use whatever method you prefer. Drain the broccoli, then set it aside to cool slightly.
- In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit. You're looking to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.
- Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.
- Transfer briefly to paper towels to drain, then to a serving plate if you'll be eating them shortly or a baking sheet in a 200 degree oven if you'd like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed.
Nutrition Facts : Calories 125.8, Fat 3.9, SaturatedFat 1.9, Cholesterol 53.8, Sodium 452.2, Carbohydrate 15.5, Fiber 1.8, Sugar 0.7, Protein 7.4
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Md Mollah
[email protected]These were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Tayyab Baloch
[email protected]These fritters are a great way to use up leftover broccoli. They're also a good source of protein and fiber. I like to serve them with a side of roasted vegetables.
Ibanguwe Mekha
[email protected]Not a fan.
salah almomni
[email protected]These were easy to make and turned out great! I used a little less cheese than the recipe called for and they were still plenty cheesy. I served them with a side of ranch dressing and they were a hit with my family.
Fatimah Abdul
[email protected]I've tried many broccoli fritter recipes and this one is by far the best. The fritters are crispy on the outside and tender on the inside. The broccoli and parmesan flavors are perfectly balanced. I highly recommend this recipe!
Tharik Mhd
[email protected]Yum!
Farid Hasan
[email protected]These fritters were a disappointment. They were dry and flavorless. I won't be making them again.
Demetrio Chajchal
[email protected]Just made these and they're amazing! The parmesan cheese adds a really nice flavor. I will definitely be making these again.
Sm Shafiq
[email protected]I made these fritters for my family and they were a huge hit! The kids especially loved them. I'll definitely be making them again soon.
Arjun Raj
[email protected]Delicious!
Purple Raptor
[email protected]These were a bit too bland for my taste. I think I'll add some garlic and onion next time.
Mubiru Umar
[email protected]I've made these fritters several times now and they're always a crowd-pleaser. The broccoli and parmesan flavors pair perfectly and the fritters are nice and crispy. I like to serve them with a dipping sauce, such as ranch or marinara.
Ahsan Khalil
[email protected]Meh.
Ayaz Nyazbin
[email protected]Easy to make and delicious! I used a food processor to chop the broccoli and it worked great. The fritters were a little greasy, but that's to be expected. Overall, a great recipe.
Bilal Mbarak
[email protected]These fritters were a hit at my dinner party! Everyone loved the crispy exterior and the cheesy, flavorful filling. I'll definitely be making these again.