Broccoli Fritters

These light, golden-brown Broccoli Fritters make a delicious vegetarian dinner or lunch — and kids love them, too! Ready in less than 30 minutes.

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

1. 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.
2. 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.
3. 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.
4. Cook the fritters for 2 to 3 minutes, flip them once, and cook them for an additional 1 to 2 minutes until they’re golden brown and cooked through. (*See recipe note below for baking instructions).
5.  Serve warm with yogurt or sour cream.

Notes

• If you wish to bake these broccoli fritters instead, follow steps 1-3. Once you have arranged the fritters on the hot, oven-safe skillet, place them in the preheated to 425⁰F oven, and bake for 10-13 minutes.

Nutrition

• Calories: 173kcal | Carbohydrates: 19g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 269mg | Potassium: 416mg | Fiber: 3g | Sugar: 2g | Vitamin A: 18.5% | Vitamin C: 122.9% | Calcium: 21.4% | Iron: 11.1%

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