26 minutes ago
Tuesday, December 4, 2012
Remember that popular post "Broccoli Bites for Kids"?
Those wonderful little baked fritters made w/ breadcrumbs, broccoli, cheese and eggs, that got your kids to eat broccoli?
A few months back, Deb from Smitten Kitchen made broccoli fritters. Much like my broccoli bites, however, they have Parmigiano Reggiano and hot pepper flakes in them, very adult, if you ask me.
When I read thru her recipe, I didn't feel that the one egg would be enough to bind the 3 cups of chopped broccoli, however, I know she is a an accomplished cook, so I decided to trust her.
These are more about the broccoli than the fritter.
If you like a traditional "fritter", light and airy, then make my recipe, using 3 eggs, and mine are baked, therefore, calories are saved without the frying.
This is not a competition, I am just stating the facts.
I made Deb's yogurt sauce, using creme fraiche instead of the yogurt.
This is the best dipping sauce for the fritters.
Add some lemon juice, zest and 1 small clove of garlic to the creme fraiche, salt & pepper.
The recipe made 9 fritters, and I ate 7 over the sink.
These are very addictive, so beware.
Adult Broccoli Parmesan Fritters: (adapted from Smitten Kitchen)
1 small-to-medium bundle, fresh broccoli (a little under 3 cups chopped)
1 large egg
1/2 cup (65 grams) all-purpose flour
1/3 cup (30 grams) finely grated Parmigiano Reggiano cheese
1 small clove garlic, minced
1 teaspoon Kosher salt, plus more to taste (don't forget the salt, very important or they will be bland)
pinch of red pepper flakes and several grinds of black pepper
olive or vegetable oil for frying
Chop the broccoli into tiny pieces, and steam for about 3 minutes in boiling water with a lid on. The little pieces should be nice and green.
Mash with a potato masher until you get a nice rough consistency, but still can see that the pieces resemble broccoli, you don't want mush.
In a large bowl, beat the egg w/ the flour and add the grated cheese. Season with red pepper flakes and salt & pepper.
Add the mashed broccoli to the egg flour mixture and mix. It will all come together, though you might not think the 1 egg can do the job.
In a large heavy skillet or frying pan, heat some oil until smoking.
Form little patties with your hands and place a few in the pan. Flatten w/ a fish spatula.
Cook about 2 minutes on each side until golden.
Blot on paper towels.
Serve with the yogurt sauce w/ lemon or creme fraiche.
Best eaten 5 minutes after being fried.