I feel like making fritters out of everything lately, don't you? Corn, zucchini, blueberries (I mean, that'd be good, right?). But there is definitely a special place in my heart for the combination of broccoli and cheese. I was inspired by Smitten Kitchen's recipe, though I used pecorino romano with a bit of cheddar instead of parmesan. The cheese was nearly too sharp for my taste so if you prefer a more mild taste use whatever cheese preference you have. I think some goat cheese would be a great addition. These are delicious served with a dollop of sour cream (seasoned with lemon or such, or just plain)
1 medium head of broccoli
1 large egg
1/2 cup all-purpose flour (or any kind of flour - I used chic pea flour)
1/3 cup grated cheese
1 small clove garlic, minced
salt, pepper, paprika
oil for frying
Chop broccoli in large chunks and steam your broccoli until tender but not mushy. Drain and let cool. In a medium bowl beat egg, add flour, cheese, garlic, seasonings. Finely chop broccoli and add to bowl and stir. Form into small patties (about 8 or so). Heat shallow layer of oil in a cast iron skillet and fry patties (about 3-4 at a time) on each side until crisp. Let cool on paper towel lined plate.
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