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…
- 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)
- 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)