Broccoli Fritters

Are you a fan of Broccoli?

For me, it was an acquired taste. My initial thought about broccoli was, it's bland. However, I decided to try it again and I figured I was cooking it wrong!

I have a tendency to overcook things and that's what I did with broccoli too. So, once I got it right, it was a different story. Also, I figured out broccoli and parmesan are meant to be BFF's!

So, if you like the combination of broccoli and parmesan am sure you'll love this recipe. This is a good choice for veg appetiser/starter. It's very easy to put together and cooking time is minimal.

Even non broccoli fans like Jose and my Amma enjoyed this, so do give it a try and let me know what you think?

Recipe from here

Here is the recipe…

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Broccoli Fritters

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Course: Appetiser, Brunch, Dinner, Sides, Veg Snack
Cuisine: American
Keyword: Broccoli Fritters, Veg Snack, Veg appetiser, Broccoli Recipes, Veg Fritters
Author: Maria Jose Martin

Ingredients

  • 1 lb (450 gms) Steamed broccoli florets (refer instructions)
  • 2 Large Eggs
  • 1/2 cup Shredded Parmesan cheese
  • 4 tbsp. Plain flour (maida)
  • 1 Garlic clove (minced)
  • Salt and pepper (to taste)
  • Oil (I used sunflower oil)

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. (we had it with ketchup)

Notes

If you wish to bake these broccoli fritters instead, follow steps 1-3. Once you have arranged the fritters on the hot, oven-safe skillet, place them in the preheated to 425 F oven, and bake for 10-13 minutes.
Make sure you don't overcook the broccoli and also drain the water completely otherwise it will be mushy when you cut them.
I used a non-stick pan and used only 1-2 tbsp of oil and shallow-fried them.
You can steam the broccoli 1-2 days in advance and refrigerate them.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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