BROCCOLI FRITTERS #APPETIZER #SIMPLERECIPE
These light, brilliant dark colored Broccoli Fritters make a delectable veggie lover supper or lunch — and children cherish them, as well! Prepared in under 30 minutes.
These Basic Broccoli Fritters are one of my preferred approaches to appreciate broccoli. Delectable, delicate, and solid, they pair superbly with a cool spot of harsh cream or yogurt to make a filling veggie lover supper.
I likewise love that these Broccoli Fritters require just five straightforward fixings and are anything but difficult to make.
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.
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).
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 425°F oven, and bake for 10-13 minutes.
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