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Broccoli Parmesan Fritters

Broccoli Parmesan Fritters

Makes 4 servings

Recipe adapted from

3 cups broccoli florets

1 large egg

½ almond meal

1/3 cup finely grated parmesan cheese

1 small clove garlic, minced

½ teaspoon salt, plus more to taste

A pinch of red pepper flakes or several grinds of black pepper

Avocado oil for pan frying

1. Steam broccoli until very tender, but not mushy. Drain and set aside to cool.

2. In the bottom of a large bowl, whisk egg. Add the almond meal, cheese, garlic, salt and pepper. Add cooled broccoli and, using a potato masher, mash broccoli just a bit. Keep the bits recognizable, but small enough that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.

3. Heat a large, heavy skillet over moderate heat. Once hot, add 2 to 3 tablespoons. Scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

4. Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 200 degree oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed.


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