These Basic Broccoli Fritters are one of my preferred approaches to appreciate broccoli. Delectable, delicate, and solid, they pair flawlessly with a cool spot of acrid cream or yogurt to make a filling veggie lover feast.
These Broccoli Fritters can be singed or heated. The two alternatives are incredible, and yield extraordinary outcomes. I for one fry when I am in a surge, and heat when I know my 2-year-old will eat them. Obviously, broiling will give the misuses somewhat better outside layer, however that will require utilizing more oil and it'll make them somewhat less solid. On the off chance that you do heat these, make sure to preheat the broiler just as a skillet (or preparing dish), so they don't stick. I like to utilize my cast iron skillet for both heating and singing.
- 1 lb. steamed broccoli florets
- 2 jumbo eggs
- 1/2 cup shredded Parmesan cheese
- 4 tbsp. flour
- 1 garlic clove, minced
- salt and pepper, to taste
- vegetable oil, for frying
Instructions
- Bring a medium-sized pot of salted water to a boil. Add the broccoli florets and cook them just until they are fork-tender, about 5 minutes. Drain the broccoli well and transfer them to a cutting board. Using a large, sharp knife, cut them into very small pieces.
- In a medium-sized bowl, combine the chopped broccoli, eggs, Parmesan, flour, and garlic. Season with salt and pepper to taste. Stir until well combined.
- Place a cast iron or non-stick pan over medium heat until hot. Add the oil and swirl to coat the pan (a non-stick pan needs less oil). Scoop out 2- to 3-tablespoon mounds of the broccoli mixture into the pan, flattening the mounds slightly with a spatula and spacing them about one inch apart.
- Cook the fritters for 2 to 3 minutes, flip them once, and cook them for an additional 1 to 2 minutes until they’re golden brown and cooked through. (*See recipe note below for baking instructions).
- Serve warm with yogurt or sour cream.
Read more our recipe Keto No Bake Cookies #vegan #vegetarian #soup #breakfast #lunch
0 Comments