A pinch of red pepper flakes or several grinds of black pepper
Olive or Vegetable oil for frying
For lemon yogurt dip-
1 cup plain yogurt
2 tablespoons lemon juice
Lemon zest
Salt
Instructions
First steam your broccoli until tender but not mushy- Bring a
1/2-inch or so of water to a boil in a small saucepan, then add
the broccoli, place a lid on it and simmer it for 5 to 6 minutes.
Drain the broccoli, then set it aside to cool slightly.
In the bottom of a large bowl, lightly beat your egg. Add the
flour, cheese, garlic, salt and pepper. Then, add the somewhat
cooled broccoli and, using a potato masher, mash the broccoli
just a bit. You’re looking to keep the bits recognizable, but
small enough (1/4- to 1/2-inch chunks) 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.
Heat a large, heavy skillet over moderate heat. Once hot, add
about 2 to 3 tablespoons of oil. Once the oil is hot (you can
test it by flicking a droplet of water into it; it should hiss and
sputter), 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.
While the fritters are cooking, prepare the lemon yogurt dip by
mixing together the yogurt, lemon juice, zest and salt.
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.
Serving
Suggestions
Serve with the lemon yogurt dip.
Originally Submitted
4/17/2013
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