Best Broccoli Parmesan Fritters Recipes

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BROCCOLI PARMESAN FRITTERS



Broccoli Parmesan Fritters image

A fabulous recipe from SmittenKitchen.com. The author of the blog, Deb, says: " 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. 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.". Enjoy!

Provided by Jostlori

Categories     Vegetable

Time 30m

Yield 9 fritters, 4 serving(s)

Number Of Ingredients 8

8 ounces fresh broccoli (about 3 cups chopped)
1 large egg
1/2 cup flour
1/3 cup parmesan cheese, finely grated
1 garlic clove, minced
1/2 teaspoon kosher salt
1 pinch red pepper flakes
oil (for frying)

Steps:

  • Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, I like to peel them, as the skin can be thick and doesn't cook quickly, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.
  • Steam the broccoli until tender but not mushy: Use whatever method you prefer. Drain the broccoli, then set it aside to cool slightly.
  • In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, 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. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.
  • Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.
  • Transfer briefly to paper towels to drain, then to a serving plate if you'll be eating them shortly or a baking sheet in a 200 degree oven if you'd like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed.

Nutrition Facts : Calories 125.8, Fat 3.9, SaturatedFat 1.9, Cholesterol 53.8, Sodium 452.2, Carbohydrate 15.5, Fiber 1.8, Sugar 0.7, Protein 7.4

PARMESAN GARLIC BROCCOLI FRITTERS RECIPE - (4.3/5)



Parmesan Garlic Broccoli Fritters Recipe - (4.3/5) image

Provided by á-4084

Number Of Ingredients 14

3 cups broccoli florets and stem, roughly chopped into 2cm/1 inch pieces (see notes) (about 1 medium head of broccoli)
2 tbsp oil (vegetable, olive oil, canola)
Batter
1 garlic clove, minced
1/2 cup plain flour
1/4 cup grated parmesan
1 egg
2 tbsp milk (low fat or full fat)
1/2 tsp salt
Black pepper
Yoghurt Sauce
1/4 cup plain yoghurt
2 tsp lemon juice
Salt and pepper

Steps:

  • Steam or boil the broccoli until quite tender (but not mushy). I did this in the microwave using a steamer, it took 3 minutes on high. Use a potato masher to roughy "squish" the broccoli. Not to look like mashed potato, but just to squish it a bit so when cooked it can be flattened with a spatula to make fritters with a smooth surface rather than having big lumps sticking out. Combine the Yoghurt Sauce ingredients and mix well. Place egg in a bowl and use a fork to lightly beat the egg. Add the remaining Batter ingredients and mix until combined. The Batter may seem a little thick but it will loosen up when you add the broccoli because when you squish it, it will release some liquid. Add the broccoli and mix to evenly disperse throughout the Batter. Heat 1 tbsp of oil in a fry pan over medium heat. Scoop ¼ cup of Batter and drop into the pan and use a spoon to gently flatten to about 1cm/1/3" thickness. Cook 3 fritters at a time. Cook each side for 2 to 3 minutes until golden brown. Repeat with remaining Batter. Serve with the Yoghurt Sauce and extra lemon wedges, if desired. Notes 1. I also add most of the broccoli stems into these fritters. For the thicker part, I recommend peeling it with a potato peeler as I find the skin can be quite tough. Then roughly chop them into a medium size dice so they cook in the same time as the florets. 2. This recipe also works great with cauliflower.

BROCCOLI PARMESAN FRITTERS



BROCCOLI PARMESAN FRITTERS image

I really like the sound of this one! Fritters make a nice side dish to any meal. This one comes from Yummy.com and the photo too.

Provided by Ellen Bales

Categories     Other Side Dishes

Time 50m

Number Of Ingredients 8

8 oz broccoli (3 cups chopped)
1 large egg
½ c all purpose flour
1.3 c grated parmesan cheese
1 clove garlic, minced
½ tsp salt (plus more to taste)
1 pinch red pepper flakes (or a pinch of black pepper)
olive oil for frying

Steps:

  • 1. Steam the broccoli in a small amount of boiling water for 5 or 6 minutes. Drain well; set aside.
  • 2. In a large bowl, beat the egg and add flour, cheese, garlic, salt and pepper. Add the somewhat cooled broccoli and mash the mixture with a potato masher until you have 1/4- to 1/2-inch chunks.
  • 3. Form the mixture into mounds and place in hot oil in a large skillet. Slightly mash the mounds by pressing on them with a spatula. Brown over medium-high heat for 2 to 3 minutes on each side.
  • 4. Transfer briefly to paper towels to drain, and then to a serving plate.

PARMESAN GARLIC BROCCOLI FRITTERS



Parmesan Garlic Broccoli Fritters image

There is a very high broccoli to fritter batter ratio in this recipe. It's a fabulous way to hide a lot of greens in irresistible little bites that even kids will gobble up! Makes 6 fritters about 9cm/3" in diameter, 1cm/1/3" thick.

Provided by @MakeItYours

Number Of Ingredients 12

3 cups broccoli florets and stem, roughly chopped into 2cm/1 inch pieces (see notes) (about 1 medium head of broccoli)
2 tbsp oil (vegetable, olive oil, canola)
1 garlic clove, minced
½ cup plain flour
¼ cup grated parmesan
1 egg
2 tbsp milk (low fat or full fat)
½ tsp salt
Black pepper
¼ cup plain yoghurt
2 tsp lemon juice
Salt and pepper

Steps:

  • Steam or boil the broccoli until quite tender (but not mushy). I did this in the microwave using a steamer, it took 3 minutes on high.
  • Use a potato masher to roughy "squish" the broccoli. Not to look like mashed potato, but just to squish it a bit so when cooked it can be flattened with a spatula to make fritters with a smooth surface rather than having big lumps sticking out.
  • Combine the Yoghurt Sauce ingredients and mix well.
  • Place egg in a bowl and use a fork to lightly beat the egg. Add the remaining Batter ingredients and mix until combined. The Batter may seem a little thick but it will loosen up when you add the broccoli because when you squish it, it will release some liquid.
  • Add the broccoli and mix to evenly disperse throughout the Batter.
  • Heat 1 tbsp of oil in a fry pan over medium heat.
  • Scoop ¼ cup of Batter and drop into the pan and use a spoon to gently flatten to about 1cm/1/3" thickness. Cook 3 fritters at a time.
  • Cook each side for 2 to 3 minutes until golden brown. Repeat with remaining Batter.
  • Serve with the Yoghurt Sauce and extra lemon wedges, if desired.

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