Normally when you hear the word “fritter” you, or at least I, think of a nice warm gooey apple fritter! Sadly not much nutrients in one of those, but in my veggie fritter, you will get a ton of them. From cancer fighting agents to helping fight those nasty cold buggies searching your immune system for a place to live. There is no end to the wonderful benefits of broccoli. You can make this recipe with just broccoli, or just cauliflower, I used a combination of broccoli and a broccoflower I found at the store that looked beautiful. This cross-breed between broccoli and cauliflower is it’s sweeter counterpart. You can eat it raw as is, or cook how you would broccoli or cauliflower. I love the taste of both so I decided to have the best of both worlds 😀
The crispy exterior of these fritters mixed with the tender interior with the nutty parmesan cheese and rosemary flavors really blend well together. Bringing a well-rounded side dish to your meal or just to eat as a snack.
2 eggs, beaten
1/2 cup parmesan cheese
1/4 cup cornmeal
2 stalks rosemary, toasted and chopped
1/2 c flour
2 stalks brocoli
1/4 tsp red pepper flakes
salt/pepper to taste
rosemary oil to cook in
Steam your broccoli or broccoflower until fork tender.
In a medium sized bowl combine; eggs, parmesan cheese, cornmeal, rosemary, flour, red pepper flakes, salt/pepper (if using).
Add steamed broccoli or broccoflower and mash away. Using a potato masher works wonders for this process. You don’t want the consistency of mashed potatoes, you want a chunkier mixture with pieces of the vegetable throughout.
In a skillet heat 3 tablespoons of extra virgin olive oil and 1 sprig of rosemary. Heat on medium low to infuse the oil with the rosemary flavors. About 5-7 minutes.
Using a tablespoon, scoop 1 tablespoon of fritter batter into the hot rosemary oil and flatten with spatula.
Cook until brown on edges about 3-4 minutes, then flip over and cook an additional 3-4 minutes.
Remove from oil and place on paper towel and give a light dusting of parmesean cheese & salt (optional). I omit the salt from the recipe and use it here instead.
Recipe makes approximately 15 fritters depending on the size you make them. They can be stored in an airtight ziplock or container in fridge for 3-4 days and in the freezer for 2 weeks.
Best served warm. If re-heating, warm oven to 375 degrees F. Take a cookie sheet with a wire rack and place on cookie sheet, place fritters on rack and bake for 20 minutes or until warmed through.
Featured at: Foodie Friends Friday