Broccoli Cheese Fritters
(Courtesy Amanda Buswell)
½ lb broccoli florets
¼ cup Parmesan cheese
2 tbls flour
½ tsp minced garlic (½ clove)
⅛ tsp salt
⅛ tsp pepper
Vegetable oil for frying
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 rice in a blender/food processor. Alternately, use a large, sharp knife and cutting board to 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. If you prefer, fritters can be baked at 425℉ for 10-12 minutes.
Serve warm with ranch dressing.
2 servings, 240 calories per serving
Hack: Riced broccoli can be found in the freezer section of your grocery store. Steam according to package instructions.