Broccoli Parmesan Fritters Recipes

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

Ingredients

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 FRITTERS

Broccoli Fritters image

These cute cakes offer a fun and kid-friendly way to use up broccoli. They're tasty as a side dish paired with any meat, or serve them with salsa and a dollop of fat-free sour cream for a festive appetizer. -Tracy Eubanks, Ewing, Kentucky

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 bunch broccoli, cut into florets
2 eggs, lightly beaten
2 egg whites, lightly beaten
1/3 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons canola oil
Salsa, optional

Steps:

Place broccoli in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender. Coarsely chop broccoli and set aside., In a large bowl, combine the eggs, egg whites, cheese, flour, salt, garlic powder and pepper. Stir in broccoli., Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Drop batter by 2 heaping tablespoonfuls into oil; press lightly to flatten. Cook in batches for 3-4 minutes on each side or until golden brown, using remaining oil as needed. Drain on paper towels. Serve with salsa if desired.

Nutrition Facts : Calories 129 calories, Fat 8g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 334mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.

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