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Broccoli Parmesan Fritters
Ingredients
- There’s a lot of broccoli and very little pancake in this fritter. The broccoli is not grated or pureed, but left in small, recognizable bits that are bound lightly, faintly, to their batter of egg, parmesan and flour. And when you cook them right — that is, to a crisp, in a preheated, heavy, oil-slicked skillet — they get a fantastic crisp edge to them, like they were coated in frico. I imagine that if you were to roll the pancake in additional parmesan, it would get extra frico, though I haven’t tried it yet. Also, I’d like someone to start a band called Extra Frico.
- To serve: I like these with a dollop of the garlicky lemon yogurt I share here, roughly 1 cup plain yogurt, 2 tablespoons lemon juice, 1 tiny minced clove of garlic, a bit of zest and salt. It would also be good with this homemade ricotta, with or without additional lemon juice. They’re also good simply, with just a squeeze of lemon juice. I think I’d also enjoy them with a little crumbled feta on top. Oh, and of course, you can put a runny fried egg on top of it. But I don’t need to tell you that.
- Yield: 9 (because my recipes never want to grace us with neat, well-rounded numbers) 2 to 2 1/2-inch fritters
- 8 ounces (1 small-to-medium bundle, 225 grams) fresh broccoli (3 cups chopped)
- 1 large egg
- 1/2 cup (65 grams) all-purpose flour
- 1/3 cup (30 grams) 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
- Olive or vegetable oil for frying
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