By Egg curry anchors so many of my Tuesdays, but on the nights I want something equally unassuming—something that asks nothing of the occasion and simply shows up—these broccoli fritters fill that same role. They are not a celebration and they are not a cure; they are just dinner, made with what is in the crisper, cooked because the evening requires it. That is enough. That has always been enough.
Broccoli Fritters
Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4
Ingredients
- 3 cups broccoli florets, finely chopped
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 cup shredded sharp cheddar cheese
- 2 cloves garlic, minced
- 1/4 cup finely diced yellow onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil, for frying
Instructions
- Blanch the broccoli. Bring a pot of salted water to a boil. Add the chopped broccoli and cook for 2 minutes, just until bright green and slightly tender. Drain well and pat dry with a clean kitchen towel—removing excess moisture is key to a crisp fritter.
- Make the batter. In a large bowl, combine the blanched broccoli, beaten eggs, flour, cheddar, garlic, onion, salt, pepper, and red pepper flakes if using. Stir until a thick, cohesive batter forms. If it seems too loose, add flour one tablespoon at a time.
- Form the fritters. Scoop about 1/4 cup of batter per fritter and gently flatten into a patty roughly 1/2 inch thick. Set aside on a plate while you heat the pan.
- Fry until golden. Heat the olive oil in a large nonstick or cast-iron skillet over medium heat. Working in batches, cook the fritters for 3—4 minutes per side, until deeply golden and set. Do not crowd the pan or they will steam rather than crisp.
- Drain and serve. Transfer finished fritters to a paper towel-lined plate. Serve warm, with plain yogurt, sour cream, or a squeeze of lemon on the side.
Nutrition (per serving)
Calories: 210 | Protein: 10g | Fat: 11g | Carbs: 18g | Fiber: 3g | Sodium: 340mg