Healthy Recipe | BASIC BROCCOLI FRITTERS

BASIC BROCCOLI FRITTERS
BASIC BROCCOLI FRITTERS


Ingredients:
1 lb. steamed broccoli florets
2 jumbo eggs
1/2 cup shredded Parmesan cheese
4 tbsp. flour
1 garlic clove, minced
salt and pepper, to taste
vegetable oil, for frying
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Instructions:
  • 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.
  • etc
  • etc

  • For Full Instruction: cooktoria.com

    Rated 4/5 based on 11 Reviews

    Course: Appetizer, Lunch, Side Dish Cuisine: American Keyword: broccoli fritters Servings: 4 servings Calories: 173 kcal Ingredients 1 lb. steamed broccoli florets 2 jumbo eggs 1/2 cup shredded Parmesan cheese 4 tbsp. flour 1 garlic clove, minced salt and pepper, to taste vegetable oil, for frying Instructions 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.