Think savory broccoli pancake, and these are brilliant with just about anything, for any meal. Borrowed from Smitten Kitchen, I served ours with yogurt, but next time I’m already planning on topping with a poached egg for breakfast. I also doubled the recipe below and we wiped them all out – enjoy!
3 c. broccoli, chopped small and lightly steamed or parboiled for a quick minute then drained and dried well
~1/2 c. flour – start with less and add as needed
1/3 c. finely grated Parmesan
1 small clove of garlic, minced
1/2 t. kosher salt AND a good grinding of freshly ground pepper AND a pinch of red pepper flakes
olive or vegetable oil for frying
In the bottom of a large bowl, lightly beat the egg then add in the about half the flour, all of the cheese, the garlic, salt and pepper(s). Add in the broccoli and use a potato masher to mash it a bit, then use a spatula to give it all a good stir and decide if you need more flour. The batter will be very sticky but shouldn’t be runny – you really just need it to hold it’s shape enough to fry it.
Heat up a good bit of oil in a large skillet over medium heat and drop small pancake sized mounds into the pan. Use a spatula to flatten and shape them so that they cook evenly and once cooked for 3 or so minutes and brown underneath, carefully flip each over and cook for another couple of minutes until golden and cooked through. Place finished fritters in a 200 degree oven until all are done and then serve as you wish!