We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
These tasty vegetable fritters are great as a vegetarian option or as a dinner party starter. You could use a mix of cauliflower and broccoli.
17 people made this
- 1 head broccoli, diced
- 2 cloves garlic, minced
- 1 onion, diced
- 6 large eggs, beaten
- 4 tablespoons freshly grated Parmesan cheese
- 275g (10oz) polenta
- freshly ground black pepper to taste
- rapeseed oil for frying
MethodPrep:15min ›Cook:15min ›Ready in:30min
- In a large bowl combine broccoli, garlic, onion and eggs; mix well. Stir in Parmesan and polenta; mix well. Form into fritters. If mixture is too dry, add another egg; if too wet, add more polenta. Season with pepper to taste.
- Heat 3cm (1 1/4 in) of oil in a large, deep frying pan. Place fritters in hot oil; cook, turning once, until well browned on each side. Serve immediately.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(14)
Reviews in English (16)
Almost didn't make this as was concerned broccoli would need pre-cooking, thought it was a lot of eggs to waste and wasn't sure if polenta was dry or made up with water - decided to take a punt and was very pleasantly surprised as they were really good and not doughy like fritters made with flour.I chopped the broccoli very small and it cooked with just the perfect amount of crunch, added dry polenta (mixture seemed quite runny so added a bit more and then decided to just dropped the mixture off a spoon into the pan rather than forming the fritters) and fried quite slowly in a heavy based pan with olive oil - was surprised to find they fried perfectly without burning and cooked right through.Mixture made lots of fritters so I kept half for the next day (maybe make half quantity if just for 1 or 2 people). Would also recommend leaving the mixture for a 20 mins or so after making it up to allow the polenta to absorb the liquid (I left the remainder of the mixture in the fridge overnight and was much firmer the next day).I still had a few cooked fritters left which I will heat up in oven tomorrow and you could also freeze them.I also made up a dip to have with them out of what I had lying around (greek yogurt, chipotle sauce and garlic) which was pretty good.Really impressed with the versatility and how far this stretched - really quite economical - next time I will add some toasted seeds to fritter mix as think they would also be good in this recipe-31 Jan 2014
This recipe just did turn out all that great. The fritters were really bland. I may make this again and try to modify it...-12 May 2001
Don't forget to add salt or this will be very bland, I added a few pinches of crushed red pepper. It still didn't have much taste, but nothing that mayonnaise, honey-mustard, or ranch dressing can't help!-17 Dec 2001
- 1 head broccoli, diced
- 2 cloves garlic, minced
- 1 onion, diced
- 6 extra large eggs, beaten
- ½ cup grated Parmesan cheese
- 2 cups cornmeal
- ground black pepper to taste
- oil for frying
In a large bowl combine broccoli, garlic, onion and eggs mix well. Stir in Parmesan and cornmeal mix well. Form into patties. If mixture is too dry, add another egg if too wet, add more cornmeal. Season with pepper to taste.
Heat 1 inch of oil in a large, deep skillet. Place patties in hot oil cook, turning once, until well browned on each side.
Broccoli Chicken Fritters
I’ve said it before and I’ll say it again (and will probably keep saying it until the end of time) – you can fritter anything! (Just look at my Pakora recipe for further proof!) And today, we’re frittering broccoli and chicken.
Have you ever made fritters with chopped chicken before? I think most people think of using ground/mince meat for things in patty and fritter form, like these Chicken Patties.
Using chopped chicken works a treat – I love how it makes the fritters nice and meaty. Thicker than usual fritters, like my favourite zucchini fritters.
BONUS: Clean hands. ??
EXTRA BONUS: Hidden greens to the max. There’s an entire head of broccoli in this recipe!
I love how these Broccoli Chicken Fritters are made with just enough batter to hold them together so they’re quite meaty, rather than pancake-like. Not that I don’t love pancakes, but these are intended to be a savoury meal, high in protein and veg!
If you read my blog often, you obviously are a good person, with a spectacular sense of humor, AND you know my latest obsession…broccoli. And if you’ve been reading my recent posts, you know that I’ve been consuming stupid amounts of broccoli the last few weeks. My friend Tom said he could even smell it on me the other day. Healthy? Not really sure about that. Actually it is healthy. I’ve had to be sure to floss multiple times a day now because of the broccoli seeds stuck in my teeth…I’m sure my classes love seeing that when I coach. Cute. At least my dentist will love me. Anyways, it’s finally time to update you on the amount of broccoli I consumed over a one week period. Don’t get too excited. I consumed….23 heads of broccoli in 1 week. Yes, the broccoli heads were all different sizes, but I would say medium was the average size. I can’t seem to get enough of it. I have it at breakfast, lunch, and dinner. Best carb around, hands down. I cook the broccoli in a pan with olive oil, put every sort of garlic seasoning on it, and pour a bit of water on it then cover to steam away. Genius. Easy, but genius.
Let’s just say my digestive tract is quite in order at this point. Eating that many vegetables is intense. Try it. I’ve never eaten so many in my life. Since I cut out fruit all last month, I wanted to be sure I was getting my carbs in with every meal. And since I’ve been going a little wild with the paleo chocolate cake lately, I need to offset it with vegetables. It doesn’t work like that, I know, but I can dream. I’ll have to update you later about not eating fruit. There will be embarrassing before and after pictures up soon. Awesome. I did have a crap ton of grapes last night though and was full so damn fast. Fruit is weird. I’d rather eat broccoli.
Well this entire post has been pointless. Sorry about that. It’s early. And my life is really lacking excitement. I’ll go streaking today so I have something fun to talk about…jail. But the whole point of this post is that I used all those extra broccoli stems for good use. I threw them into a shredder and frittered the crap out of them. Mmmmm fritters. Just sounds delicious. And it was. I ate all of them by myself. I’m such an only child.
Broccoli parmesan fritters
Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case. I never disliked broccoli — I’m not this guy — but it wasn’t until my toddler took a great interest in chomping down on huge florets, raw, cooked, or three days old, that it became part of our regular rotation.
Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. Oh no. It is, in fact, the opposite. Let’s say you called me on the phone day — you know, presuming we lived on a planet where people still spoke on the phone — and said “My toddler! He eats nothing but macaroni and cheese and graham crackers! How do I get him to eat vegetables?” I would respond, without blinking twice: “Fritters.” Except my enthusiasm for fritters is so great that it would come out “FRITTERS!” in the background, I’d be doing jazz hands, and in my head, there would be Rockettes singing and high-kicking to this tune that I promise to never sing for you in person that goes, “Fritterrrrrrrrs! Fritters are the answer!” Let’s definitely never speak about this part again.
I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. They’re one of these magical foods. They come together quickly. You can make them with whatever you have on hand, even leftover vegetables. They freeze well. They reheat well. You can put an egg on top of them and call them a balanced meal. They are one of the universe’s most perfect foods and I have found that toddler-types love them.
So, you know where this is going. One day, at a loss for what to make my very own toddler for lunch, I had the audacity to take some of his leftover steamed broccoli florets, mash them into a Parmesan batter, fry them until crisp and heavenly and I was about as puffed and proud of my cooking efforts as a mama could be, and you know, he wouldn’t touch them. Not a bit. Not even a sniff. And it was all because I’d forgotten the two rules of feeding toddlers. 1. The greater your enthusiasm is about a dish the less likely it is that a toddler will eat it. It is known. 2. If your child likes something aggressively healthy — like, say, broccoli — raw or barely cooked and totally unseasoned and horrifically bland to you, you don’t have to mess with it. You can just leave it alone.
And with that, I had them for lunch instead. And they were fantastic.
Broccoli Parmesan Fritters
There’s a lot of broccoli and very little pancake in this fritter. The broccoli is not grated or pureed, but left in small, recognizable bits that are bound lightly, faintly, to their batter of egg, parmesan and flour. And when you cook them right — that is, to a crisp, in a preheated, heavy, oil-slicked skillet — they get a fantastic crisp edge to them, like they were coated in frico. I imagine that if you were to roll the pancake in additional parmesan, it would get extra frico, though I haven’t tried it yet. Also, I’d like someone to start a band called Extra Frico.
To serve: I like these with a dollop of the garlicky lemon yogurt I share here, roughly 1 cup plain yogurt, 2 tablespoons lemon juice, 1 tiny minced clove of garlic, a bit of zest and salt. It would also be good with this homemade ricotta, with or without additional lemon juice. They’re also good simply, with just a squeeze of lemon juice. I think I’d also enjoy them with a little crumbled feta on top. Oh, and of course, you can put a runny fried egg on top of it. But I don’t need to tell you that.
Yield: 9 (because my recipes never want to grace us with neat, well-rounded numbers) 2 to 2 1/2-inch 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 small clove garlic, minced
1/2 teaspoon Kosher salt, plus more to taste
A pinch of red pepper flakes or several grinds of black pepper
Olive or vegetable oil for frying
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.
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.
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.
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.
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.
How to Make Broccoli Fritters
The method for these broccoli fritters is simple and only takes around a half hour. Just make sure you have all the ingredients you need out and ready to go!
First, chop your broccoli florets into small pieces. Then, pour all your broccoli into a large bowl with 3 tablespoons of water. Cover the bowl with a wet paper towel or microwave-safe cover. Then, cook on high for 3 minutes. While you wait, you can grate your parm if you haven’t already.
When your broccoli is fully cooked, add all of your chopped broccoli florets into a bigger bowl.
In a separate bowl, whisk your eggs until even. Then, pour your eggs, all purpose flour (or almond flour,) parmesan cheese, and eggs into the broccoli. Mix everything together thoroughly. You will want to mash the broccoli so that it becomes nice and creamy. Then add your garlic powder, salt, and pepper.
Heat a non stick pan over medium heat. Add 3 to 4 tablespoons of olive oil (or avocado oil.) When the oil is hot (but not burning!) Scoop 2 tablespoons of the broccoli mixture into the pan. Flatten them in the pan so that they form a fritter.
Cook each fritter for 2 minutes on each side, or until they are golden brown on the edges. Make sure you use all the remaining batter. You will need to cook a few batches of the fritters, so I suggest have a paper towel-lined plate nearby to hold your fritters.
These broccoli cheese fritters are best enjoyed hot. Garnish them with all the things you love – cheddar cheese, greek yogurt, sour cream…Or simply pair them with your favorite dip!
- ½ pound broccoli, cut into florets
- ½ pound cauliflower, cut into florets
- 1 ¾ cups almond flour
- 2 eggs, beaten
- ½ onion, finely chopped
- 1 tablespoon garlic powder
- 2 tablespoons coconut oil
- ground black pepper to taste
- coarse sea salt to taste
Place broccoli and cauliflower in a food processor pulse until shredded.
Combine almond flour, beaten eggs, onion, and garlic powder in a large bowl. Mix in shredded broccoli and cauliflower mixture. Roll batter into 2-inch balls.
Heat coconut oil in a large pan over medium-high heat. Place fritters in the pan and flatten slightly with a spatula. Cook until crisp, 3 to 4 minutes per side. Transfer to a paper towel-lined plate and season with salt and pepper. Repeat with any remaining fritters.
- 1 garlic clove (thinly sliced)
- 2 tablespoons olive oil
- 3 ½ cups broccoli florets
- ¼ teaspoon crushed red pepper
- 8 large eggs
- ½ cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)
Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes let cool.
In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.
HOW DO YOU MAKE THESE YUMMY BROCCOLI FRITTERS FOR BABY?
These broccoli fritters baby will love are super simple to make and will take you less than ten minutes to prepare and cook.
Step 1: Grate the broccoli into a large bowl.
Step 2: Add the rest of the ingredients and combine thoroughly in a bowl to create a batter.
Step 3: Heat the pan, add the batter and create the yummy broccoli fritters.
Step 4: Leave to cool completely, before letting your baby devour them!
Baked Broccoli Cheese Fritters
Fritters are a favorite in our house. Be they sweet or savory, a good fritter is a dangerously delicious thing to serve for a party. Here’s a great savory fritter that is perfect to serve around the holidays, especially if you’re hosting a group of family and friends. Our broccoli cheese fritters are super easy to make and are appropriately sized finger food for a cocktail party. A helpful tip for hosting a party: use a combination of store-bought and homemade so that way you’re saving time while also serving a few goodies that are fresh and from the heart. These broccoli cheese fritters are an excellent choice!
Nothing here is too complicated. Just chopped broccoli, a couple of grated cheeses, and some seasoning. The richly deep forest green of the broccoli is enhanced by fresh green onion for a nice peppery bite and flecks of freshly minced garlic scattered throughout. If you want to add a little more heat, mix in a little bit of cayenne, just enough to make things interesting without becoming overwhelming. After 30 minutes, you’ve got a crowd-pleasing, homemade cocktail snack that will have everyone begging for the recipe. Now, as good as these are on their own, a creamy dipping sauce will elevate this to a whole new level. It’s easy to grab something from the store but this quick dip is super easy to whip up while the broccoli cheese fritters bake in the oven. Check out this recipe for a cool and creamy garlic parmesan dip!
Fritters are a classic food that comes in both sweet and savory forms. We love both! And what better way to justify eating your vegetables than with a couple of these beautiful broccoli and cheddar cheese fritters. There’s just so much goodness going on in each bite. We love the look, taste, and ease of this recipe. A batch of broccoli cheddar fritters is the perfect homemade appetizer or snack for a cocktail party, a nod to some classic retro foods from our past that are still too good to pass up today.