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)
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.
This Broccoli Fritters was printed from https://mariasmenu.com/vegetarian/broccoli-fritters.
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