Wednesday, July 10, 2013

Broccoli fritters

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I try not to get my kids hooked on fried vegetables, but some days I figure fried vegetables are better than no vegetables.

My husband's book club met at our house and left us with half a tray of roasted broccoli. I chopped it up, added some eggs and flour, and fried away. Hot Dog Boy downed a dozen. Mission accomplished.

How do you use leftover vegetables? I'd love to hear your ideas!

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Broccoli fritters
Leftover cooked broccoli morphs neatly into crispy broccoli fritters.
  • 4 cups roasted or steamed broccoli, finely chopped
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1 lemon (juice and zest)
  • 1/4 cup parmesan or Romano cheese, grated
  • 1/8 teaspoon salt (may need less if the broccoli is already salted)
  • grapeseed or canola oil, for frying
In a large bowl, mix together the broccoli, eggs, flour, lemon juice, lemon zest, cheese, and salt.Heat about 2 Tablespoons of oil in a large, heavy skillet over medium-high heat. When the oil is shimmering, start frying the fritters, using about 2 Tablespoons of the broccoli mixture for each fritter and flattening the patties gently with a spatula. Pan-fry until golden brown on both sides, then put the finished fritters on a sheet pan lined with paper towels to let some of the oil wick away.Continue cooking the broccoli fritters, adding more oil to the pan as necessary, until all the broccoli mixture has been used.Serve the broccoli fritters hot.
Prep time: Cook time: Total time: Yield: approximately 2 dozen 4-inch fritters


Ellen Harris-Braun said...

Wouldn't steamed broccoli make a much wetter fritter than pre-roasted broccoli? Try it and let us know!

Erika Kerekes said...

@Ellen Maybe somewhat wetter, but I don't think the difference would be appreciable. Now BOILED broccoli, that might make things mushy.

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