This is one of our favorite recipes for kids. My eight year-old son LOVES these broccoli parm fritters and we’ve frequently made them with other veggies as well. Frittering veggies is great. These are our favorites, but we also like zucchini and even cauliflower. With a dollop of yogurt and an egg over-easy, they even make a great breakfast. For dinner, we eat the same thing along with a crusty baguette.
Adapted from Smitten Kitchen.
Makes 9 fritters, 2 to 2 1/2 inches each.
3 cups chopped fresh broccoli
1 large egg
1/2 cup all-purpose flour
1/3 cup finely grated Parmesan cheese
1 small clove garlic, minced
1/2 teaspoon kosher salt, plus more to taste
A pinch of red pepper flakes or several grinds of black pepper
2 to 3 tablespoons olive or vegetable oil for frying
- Separate the broccoli florets from stems. Cut florets into 1-inch chunks. Peel stems, then slice into 1/2-inch lengths.
- Steam broccoli until tender but not mushy. Drain and set aside to cool slightly.
- In the bottom of a large bowl, lightly beat the egg. Add flour, cheese, garlic, salt, and pepper. Add broccoli and mash it up a bit (a few good mashes with a potato masher should do it). Once mashed, use a spoon to fully combine ingredients. Adjust seasonings to taste.
- Heat a large, heavy skillet over moderate heat. Add oil. Once the oil is hot, scoop about 2 tablespoons of batter and carefully drop it into the pan, flattening it slightly with a spoon or spatula. Repeat with the rest of the batter, leaving a couple inches between each fritter.
- Once the underside is brown (about 2 to 3 minutes), flip each fritter and cook on the other side for another minute or two, until equally golden.
- Transfer briefly to paper towels to drain, then serve.