Parmesan Garlic Broccoli Fritters
Golden broccoli fritters with Parmesan and garlic, served with a lemon yogurt sauce.
Equipment
- Large skillet
- Potato Masher
- Mixing bowls
- Wire rack
Ingredients
Main Ingredients
- 3 cup broccoli florets and stem chopped, about 1 medium head
- 1 cloves garlic minced
- ½ cup all purpose flour
- ¼ cup grated Parmesan
- 1 large egg
- 2 tbsp milk
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil for frying
- ¼ cup plain yogurt for the sauce
- 2 tsp lemon juice for the sauce
- 1 pinch salt and pepper for the sauce
Instructions
Cooking
- Steam. Microwave the broccoli in a steamer for 3 minutes until tender, then drain.
- Mash. Roughly squash the broccoli with a potato masher.
- Sauce. Stir the yogurt, lemon juice, and seasoning together.
- Batter. Beat the egg, mix in the flour, cheese, milk, garlic, salt, and pepper, then fold in the broccoli.
- Fry. Heat 1 tbsp oil over medium heat. Scoop 1/4 cup batter per fritter, flatten to 1/3 inch, and cook 2 to 3 minutes per side.
- Repeat and serve. Add oil as needed for the second batch and serve with the sauce.
Notes
Substitutions: Use a gluten free flour blend one to one.
Tips: Do not mash the broccoli to a puree and keep fritters thin so they cook through.
Storage: Refrigerate up to 3 days. Freeze up to 2 months. Reheat to 165 degrees F.