These Broccoli Parmesan Fritters have lovely crispy edges, nice soft texture and loads of veggie goodness inside.
It is just something you need to have very, very soon.
For a quick and hearty snack, serve them with a yogurt and garlic dip and a slice of bread. Or serve them with mashed potatoes to create a yummy and simple dinner…
This is what we need…
Broccoli, grated Parmesan, an egg, flour, oil, ground black pepper, garlic powder, salt and some milk.
Simple indeed.
1. First, prepare your broccoli: Separate the florets from the biggest stem (you should end up with about 3 cups – 200 grams of broccoli). Then steam your broccoli until tender but not mushy. To do so, bring an inch or so of water to a boil in a small saucepan, then add the broccoli, place a lid on it and simmer it for 5 to 6 minutes. Drain the broccoli, then set it aside.
2. In a large bowl, lightly beat your egg.
3. Add the flour, cheese, garlic, salt and pepper. Stir to combine.
4. Then add the milk and stir some more.
5. Add the steamed broccoli florets…
… and using a fork or a potato masher, mash the broccoli just a bit. You can leave the broccoli chunks larger or smaller, whatever you prefer.
6. Heat a large skillet over moderate heat. Once hot, add about 2-3 tablespoons oil. Once the oil is hot, scoop a 1/4 cup-size mound (60 ml) of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula.
7. 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.
8. Transfer briefly to paper towels to drain.
And most importantly, enjoy!
(This recipe was loosely adapted from SmittenKitchen.com. It makes about 8 fritters.)
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Looks so mouth-watering! I’ll be definitely making this! Thanks for the inspiration 🙂 Lovely photos, as well!!
Ooooh, this looks SO amazing, Petra! I can’t wait to try this!
Thanks for the recipe, I just made it and it’s delicious
Love these fritters – and so beautifully photographed! I bet these taste incredible with the combination of parmesan with broccoli… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for the inspiration…
I am going to make these tomorrow with our farm share broccoli. Cannot wait!
Do you know of a flour substitute? I can’t have flour but these look amazing!!
How creative and delish! I think I’ll try whole grain flour when I make them. Thanks for the awesome recipe! 🙂
Son riquisimos.. gracias por compartir la receta
Szuper recept, köszönöm! Brokkoli helyett én medvehagymaleveles pestoval ÃzesÃtett karfiol rózsákkal készÃtettem /pesto = olaj-só-medvehagyma levél összedarálva/. Próbáljátok ki! Márti
The meal was fantastic i will use it.