Broccoli is everyone’s favorite veggie, right? C’mon. Right? Plus mixed with cheese (of any kind) = amazzzinggg. So! I ran across this yummy lookin’ recipe from Smitten Kitchen and wanted to share. It seems super easy and perfect for a party appetizer during the holidays or something like that. Find below the recipe for…
Broccoli Parmesan Fritters
HERE’S WHAT YOU’LL NEED:
- fresh broccoli (3 cups chopped)
- 1 large egg
- all-purpose flour (1/2 cup)
- finely grated parmesan cheese (1/3 cup)
- small clove garlic (minced)
- kosher salt to taste
- red pepper flakes or black pepper
- olive oil or vegetable oil for frying
- Separate your broccoli florets. Cut the florets into small chunks. Peel the stems, 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 your 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 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 (olive or 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 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. Repeat with remaining batter, adding more oil as needed.