Tuesdays Recipe: Broccoli Parmesan Fritters

Broccoli Parmesan Fritters

Adapted from The Smitten Kitchen Recipe 

Serving Size: four to five good sized fritters 

This recipe was my first attempt at making fritters, and now both it and fritters have become favorites. They are quick, easy to make, and absolutely delicious. You can eat them with an extra pinch of parmesan on top, a squeeze of Sriracha for spice, or my personal favorite with a sunny side up egg on top. 

225 grams fresh broccoli

1 large egg

65 grams all-purpose flour

30 grams finely grated parmesan cheese

1 small clove garlic, minced

1/2 teaspoon Kosher salt or to taste

A pinch of cayenne pepper or several grinds of black pepper

Olive or vegetable oil for frying

Prepare your broccoli: Separate the florets from the biggest stem then cut the florets into 2 cm chunks. To prepare the stems, peel them as the skin can be thick and doesn’t cook at the same rate as the florets, then slice them into 1 cm lengths.

Steam your broccoli until tender. Drain the broccoli and set aside.

In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper, and broccoli. Using a potato masher, mash the broccoli. Mash it until the chunks are still identifiable. Once mashed, 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. Once the oil is good and hot, scoop a 30 mL-size mound of the batter and drop it into the pan, then flatten it slightly. Repeat with additional batter, leaving a couple inches between each. Once the bottom is browned, about 3 to 5 minutes, flip each fritter and cook on the other side until equally golden.

 Transfer briefly to paper towels to drain. You can keep them warm in the oven or serve immediately. See above for topping suggestions.