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Broccoli Parmesan Fritters

February 28, 2016

We’ve been getting weekly farm box deliveries and it’s happily forcing me to get creative with my cooking in order to use up all my veggies each week.  Broccoli is something I normally buy, but for Valentine’s Day I wanted to make something new.  Fritters are something I’ve seen pop up quite a bit on the Chopped cooking show we’ve been watching lately and this recipe looked tasty and easy.  And it was!

I got so excited about how good they came out I quickly Googled  other fritter options and  I was rattling them all off to Jim and he proceeded to call me Bubba (as in ref to Bubba shrimp and all the different types of shrimpin’)…

Fritters are pretty adaptable and can be served with yogurt, lemon juice, ricotta, feta, eggs, ect.

Difficulty: Easy
Prep Time: 15 min
Cook Time: 5 min
Total Time: 20 min
Yield: 6-8, 2 to 2 1/2-inch fritters
Taste: Great



8 ounces (1 small-to-medium bundle, 8 oz) fresh broccoli (3 cups well chopped)
1 large egg
1/2 cup all-purpose flour
1/3 cup finely grated parmesan cheese
1 small clove garlic, minced
1/2 teaspoon Kosher salt, plus more to taste
A pinch of red pepper flakes or several grinds of black pepper
Olive or vegetable oil for frying


1. Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, you can 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.

2. Steam your broccoli until tender but not mushy: I put the broccoli in a microwavable covered dish with a tablespoon or two of water for 4-6 minutes.  Drain the broccoli, then set it aside to cool slightly.

3. 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, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.

4. Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of 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.

5. 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.

Source: Smitten Kitchen


From → Appetizer, Side Dish

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