Lemon Parmesan Broccoli Fritters
Want a refresher on how to make this?
Makes 15-18 Fritters | Prep: 30 min | Cook: 4 min
INGREDIENTS
2 cups chopped broccoli florets (about 6 oz)
1 cup all purpose flour
2 teaspoons baking powder
½ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon cayenne
¼ teaspoon fresh grated black pepper
1 whole egg
¾ cup buttermilk
½ cup grated parmesan cheese
Zest of ½ lemon
2 tablespoons metled butter
1 quart neutral oil for frying
INSTRUCTIONS
Prepare your broccoli
Bring about a quart of salted water to a rolling boil.
Chop the broccoli finely into small pieces. there shouldn’t be any chunks larger than about 1/4 of an inch, otherwise the fritters will cook up unevenly.
Carefully blanch the broccoli in the boiling water for about 2 minutes. You want the broccoli cooked and softened, but not mushy.
Drain the broccoli then rinse it under cold water to stop the cooking. Once the broccoli is cooled, lay it out onto paper towel and dry it well. Excess moisture will cause the batter to be too runny and fry poorly.
Make your fritter batter
In a small bowl, whisk together the flour, baking powder, garlic powder, salt, cayenne pepper, and black pepper, then set it aside.
In a large bowl, whisk up the egg and the buttermilk, then add in the parmesan cheese, lemon zest and melted butter, and mix well.
Finally, add in all the dry ingredients and mix with a spoon or spatula just until everything is well combined. Do not overmix.
Fry the fritters
Fill a medium sized pot with about 1 1/2 inches of oil and place over medium high heat. Use a thermometer to gauge the temperature of the oil while frying. Bring the oil to somewhere between 350* and 370*F.
Once the oil has reached temperature, use a small ice cream scoop to scoop 5-6 fritters into the oil. You can also use a tablespoon to spoon the batter into the oil.
Pro Tip: dunk the scoop or spoon into the oil after every fritter has been dropped to help the next fritter slide off easier.
Fry for 1-2 minutes, then use a chop stick or tongs to flip and fry another 1-2 minutes.
Once the inside of the fritters is cooked all the way and they’re evenly golden all over, transfer to a dish lined with paper towel and generously sprinkle them with salt.
Repeat this until all the batter is used up. Serve the fritters piping hot along with dipping sauce of your choice (I like marinara or scallion ranch)
