I’m on a fritter kick. Mix some flour, an egg and… whatever else you feel like and voila! DELICIOUS! Mother-in-law just dropped off some zucchini. Why do something healthy with it? Shred, add cheese, etc. and pan fry, baby!
I made these broccoli fritters 3 weeks ago and I can’t stop thinking about them. Truly. They’re that good. Topped with a little sour cream (maybe garlic sour cream?) add a glass of white wine, and you have my perfect summer dinner. Thank you Smitten Kitchen for this great recipe. I suspect this will be a favorite for a long time.
Broccoli Parm Fritter Amazingness
3 C chopped fresh broccoli
1/2 cup flour
1/3 cup grated parmesan cheese
1 small clove garlic, grated or pressed through a garlic press
1/2 t. salt
A bit of black pepper
Olive or veggie oil for frying
Steam broccoli, but not until it is grey and mushy. I use the Pampered Chef microwave steamer (love it.) Let it cool a bit. Heat the oil – you don’t need much. Beat the egg a little, add the rest of the ingredients then the broccoli. Mix and mash up a bit. I used a wooden spoon, but a potato masher could work too. Once the oil is hot, drop a scoop of the batter into the pan and then flatten it out a bit. I like my fritters to end up about 3 inches in diameter. If they’re too much smaller, they begin to feel like passed hors d’oeuvres to me. Brown for 2-3 minutes on each side. You may need a little more oil to cook up all of the fritters. When they’re done, put them on a paper towel to drain off any extra oil and sprinkle with a little Kosher salt. Eat them warm! And I dare you not to dream about them.
Adapted from the ever-fabulous Smitten Kitchen.