When I make meals I tend to put a lot of focus on the protein or carbohydrate portion and little attention on the vegetable portion. I usually just season my veggies with some s+p, drizzle it with olive oil, and grill them or roast them in the oven.
I came across this recipe from Smitten Kitchen and had to try it. Although, I substituted pepper jack cheese for parmesan cheese but you can go either way (or both). It has loads of broccoli in it and is suitable for even the pickiest children. If you make this for your kids I reccommend using parmesan cheese instead of pepper jack or any other melting cheese. I was amazed by the amazing crispy coating it got and how gooey the cheese stayed inside.
8 oz. or 3 cups chopped, fresh broccoli
1 large egg
1/2 cup all-purpose flour
1/3 cup shredded pepper jack cheese
1 garlic clove, minced
1/2 tsp sea salt
1/2 tsp ground black pepper
2 Tbs vegetable oil for frying
makes 8 fritters
Thoroughly wash the broccoli head. Chop the broccoli in small pieces. If you want to be exact, 1/4-1/2 inch pieces, or just run your knife through the broccoli like you see on those Iron Chef shows. You can also include the stem. Peel the skin off the stem with a peeler and chop into small pieces.
Steam the broccoli by placing it in a steam basket or a large strainer. Boil 2 inches of water in a large pot and steam the broccoli covered for 5 minutes. Remove from the steam and set aside to cool.
In a large bowl, beat the egg. Combine the flour, cheese, garlic, and s+p. Add the chopped broccoli and mash with a potato masher. Do you like my Mr. Potato masher? Mashing it helped incorporate the batter into the tiny leaves of the broccoli.
Heat a large frying pan under medium heat. Add the vegetable oil. Grab 2 spoons and scoop a mound onto the frying pan. Use the other spoon to assist in getting the sticky batter off. Gently flatten the fritter onto the pan with your spoon. After 3-4 minutes, or until the bottom of the fritters are golden, carefully flip the fritters starting with the first one you put in. Use the spatula to flatten the fritters more. I had to add a tad more oil to my pan. Brown the other side of the fritters. About 2 minutes.
This recipe really is quite delicious. I've already made them a couple times since I discovered it last week. I served mine with just a squeeze of lemon but you can definitely serve them with an aioli dip (mix mayonaisse with juice of 1 small lemon, and finely minced garlic). Enjoy!