Broccoli Parmesan Fritters Recipe

Looking for an easy Broccoli Parmesan Fritters recipe? Learn how to make Broccoli Parmesan Fritters using healthy ingredients.


Submitted by pinkbunnysays

Makes 9 servings



Yield: Nine 2 to 2 1/2-inch fritters

Recipe Ingredients for Broccoli Parmesan Fritters

8 ounces (1 small-to-medium bundle, 225 grams) fresh broccoli (3 cups chopped)
1 large egg
1/2 cup (65 grams) all-purpose flour
1/3 cup (30 grams) finely grated parmesan cheese
1 clove garlic
1/2 teaspoon Kosher salt, plus more to taste
1 pinch Crushed Red Pepper
1 Olive or vegetable oil for frying

Recipe Directions for Broccoli Parmesan Fritters

  1. 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.

  2. Steam your broccoli until tender but not mushy: Use whatever method you prefer. My quickie, lazy method is to bring a 1/2-inch or so of water to a boil in a small saucepan, then add the broccoli, place a lid on it and simmer it for 5 to 6 minutes. Drain the broccoli, then set it aside to cool slightly.

  3. 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.

  4. 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.

  5. 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. Serve with some of the suggestions listed in the head notes, above.

Categories

Vegetables, Appetizers, Fry

Nutrition Facts
Serving Size 42.6g
Amount Per Serving
Calories
59
Calories from Fat
16
% Daily Value*
Total Fat
1.8g
3%
Saturated Fat
0.8g
4%
Trans Fat
0.0g
Cholesterol
24mg
8%
Sodium
205mg
9%
Potassium
100mg
3%
Total Carbohydrates
7.3g
2%
Dietary Fiber
0.9g
4%
Sugars
0.5g
Protein
3.6g
Vitamin A 4% Vitamin C 38%
Calcium 6% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in sugar
  • High in phosphorus
  • High in selenium
  • High in thiamin
  • Very high in vitamin C
  •   Bad points
  • High in cholesterol
  • High in sodium
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