Fritters are hard not to love but these broccoli and cheese ones were super delicious! I topped them with some leftover aioli which was the perfect match for my palate, but you could with hot sauce, salsa or sour cream.
A note of caution: don't over cook the broccoli. Do follow the fool-proof method listed below even if you believe that steaming it is better; it invariably gets too mushy because the pieces continue to cook after they are removed from the steam.
Broccoli Fritters with Aioli
3 cups broccoli, florets and stalks chopped in pieces no bigger than 1/2 inch
2 eggs, whipped
1 cup cheddar cheese, shredded
2 tablespoons all purpose flour
1/2 cup hard cheese (asiago, parmesan, pecorino romano) shredded
olive oil for frying
Place broccoli in large pot filled with cold water over high heat. Bring to a boil and immediately drain. Set aside to cool for 15 minutes and dice. Place broccoli in large mixing bowl and mash with a potato masher to further break down broccoli but do not turn it into mush. Add eggs, cheeses and flour to mix well. Add salt and pepper to taste. Heat cast iron skillet or non-stick pan over high heat for 3-5 minutes. Add enough olive oil to coat the bottom. Turn heat down to medium and using 1/3 measuring cup, scoop up mixture and form into loose ball and form into patty. It won't stick completely together, so plop it down in the oil and gently press it down into a patty; the egg will keep it all stuck together. Gently flip it after the bottom begins to brown, 3-4 minutes and brown other side. Repeat with remaining batter, keeping fritters warm in the oven on low heat. Serve with aioli or your favorite condiment.
Recipes currently inspiring me:
Devilish Potatoes at Post Punk Kitchen
Za'atar, Aleppo Pepper Roasted Potatoes, Bean and Swish Chard Tacos at Eats Well With Others
Jalapeno Cream Cheese Cocktail Meatballs at Cinnamon Spice and Everything Nice