Broccoli Parmesan Fritters
Updated: Apr 17
Written and cooked by Saki A
Yield: 8 of 2 to 2 1/2-inch fritter
1 small-to-medium bundle of fresh brocolli
1/2 cup of all purpose flour
1/3 cup of finely grated parmesan cheese
1 small clove garlic (alternate option: garlic power)
1/2 teaspoon Kosher salt
Olive oil for frying
1. Separate the forests from the biggest stem(s). Cut the florets into 1-inch chunks.
2. Steam the broccoli until tender but not mush.
3. In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic and salt. Then, add somewhat cooled broccoli and, using a potato masher or big spoon, mash the broccoli just a bit. You're looking to keep the bits recognizable, but small enough (1/4 to 1/2 inch chunks) that you can press a mound of the batter into a fritter in the pan.
4. Heat a skillet over moderate heat. Once hot, add 2 to 3 tablespoons of olive oil. Scoop a two tablespoon=size moon of the batter and drop it into the pan, the flatten it slightly with a spoon or spatula.
5. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden.
The way you cook broccoli can alter the nutrient composition?
Broccolis are super healthy -- they contain vitamin A, vitamin K, and protein. But watch out on HOW you cook your broccoli, because that can alter the vegetable's nutrient composition. A study showed that steaming is the healthiest way! Microwaving, stir-frying and boiling result in significant losses of chlorophyll and vitamin C and other nutrients. So yeah. Maybe you shouldn't make these fritters after all!
Recipe adapted from Smitten Kitchen: https://smittenkitchen.com/2012/06/broccoli-parmesan-fritters/
Effects of different cooking methods on health-promoting compounds of broccoli (Yuan et al., 2009). Journal of Zhejiang University SCIENCE. Retrieved on 04/11/2020 from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2722699/