Broccoli and Parmesan fritters
Small cooked-broccoli patties bound with egg and flour. One serving is one fritter.
Active time25 min
Cooking20 min
Total40 minResting : 5 min
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Ingredients
- 225 g fresh broccoli
- 1 garlic clove
- 1 egg
- 30 g grated Parmesan
- 65 g plain wheat flour
- 3 tbsp olive oil
- 1 pinch of ground black pepper — optional
- ½ tsp salt
Preparation
Wash the broccoli, peel the tender stalk and chop finely. Peel and mince the garlic.
225 g fresh broccoli1 garlic clove- knife
- chopping board
Cook the broccoli, covered, in a little water for about 6 minutes until tender but intact. Drain and cool slightly.
- saucepan
- lid
- colander
Beat the egg. Mix in the flour, Parmesan, garlic and salt. Add pepper if desired. Add the cooled broccoli and mash just enough to bind, leaving small pieces.
1 egg30 g grated Parmesan65 g plain wheat flour1 pinch of ground black pepper — optional½ tsp salt- mixing bowl
- whisk
- potato masher
- spoon
Heat the oil over medium heat. Spoon in small mounds and flatten. Cook in uncrowded batches for about 3 minutes, then 2 minutes after turning, until golden with a set centre. Drain on kitchen paper. Yield: 9 small fritters. One portion is one fritter.
3 tbsp olive oil- frying pan
- spatula
- kitchen paper
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration