Parmesan Garlic Broccoli Fritters
There is a very high broccoli to fritter batter ratio in this recipe. It's a fabulous way to hide a lot of greens in irresistible little bites that even kids will gobble up! Makes 6 fritters about 9cm/3" in diameter, 1cm/1/3" thick. Adapted from Smitten Kitchen
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups broccoli florets and stem (, roughly chopped into 2cm/1 inch pieces (see notes) (about 1 medium head of broccoli))
- 2 tbsp oil ((vegetable, olive oil, canola))
- 1 garlic clove (, minced)
- 1/2 cup plain flour
- 1/4 cup grated parmesan
- 1 egg
- 2 tbsp milk ((low fat or full fat))
- 1/2 tsp salt
- Black pepper
- 1/4 cup plain yoghurt
- 2 tsp lemon juice
- Salt and pepper
Instructions
- 1
Steam or boil the broccoli until quite tender (but not mushy). I did this in the microwave using a steamer, it took 3 minutes on high.
- 2
Use a potato masher to roughy "squish" the broccoli. Not to look like mashed potato, but just to squish it a bit so when cooked it can be flattened with a spatula to make fritters with a smooth surface rather than having big lumps sticking out.
- 3
Combine the Yoghurt Sauce ingredients and mix well.
- 4
Place egg in a bowl and use a fork to lightly beat the egg. Add the remaining Batter ingredients and mix until combined. The Batter may seem a little thick but it will loosen up when you add the broccoli because when you squish it, it will release some liquid.
- 5
Add the broccoli and mix to evenly disperse throughout the Batter.
- 6
Heat 1 tbsp of oil in a fry pan over medium heat.
- 7
Scoop 1/4 cup of Batter and drop into the pan and use a spoon to gently flatten to about 1cm/1/3" thickness. Cook 3 fritters at a time.
- 8
Cook each side for 2 to 3 minutes until golden brown. Repeat with remaining Batter.
- 9
Serve with the Yoghurt Sauce and extra lemon wedges, if desired.