3 In Food


Since giving up meat, and acquiring a Vitamix,  I’ve been experimenting in the kitchen like crazy.  I tried two great recipes yesterday, and wanted to share them with you.  The first one is Broccoli Fritters from Smitten Kitchen, a site I visit often.  I was really intrigued when I saw this recipe because I love zucchini fritters, but the time it takes to get the moisture out of the zucchini makes you wonder if it’s worth the effort.  These are super easy to make, and the texture is wonderful.


Broccoli Parmesan Fritters

There’s a lot of broccoli and very little pancake in this fritter. The broccoli is not grated or pureed, but left in small, recognizable bits that are bound lightly, faintly, to their batter of egg, parmesan and flour. And when you cook them right — that is, to a crisp, in a preheated, heavy, oil-slicked skillet — they get a fantastic crisp edge to them, like they were coated in frico. I imagine that if you were to roll the pancake in additional parmesan, it would get extra frico, though I haven’t tried it yet. Also, I’d like someone to start a band called Extra Frico.

To serve: I like these with a dollop of the garlicky lemon yogurt I share here, roughly 1 cup plain yogurt, 2 tablespoons lemon juice, 1 tiny minced clove of garlic, a bit of zest and salt. It would also be good with this homemade ricotta, with or without additional lemon juice. They’re also good simply, with just a squeeze of lemon juice. I think I’d also enjoy them with a little crumbled feta on top. Oh, and of course, you can put a runny fried egg on top of it. But I don’t need to tell you that.

Yield: 9 (because my recipes never want to grace us with neat, well-rounded numbers) 2 to 2 1/2-inch fritters

8 ounces (1 small-to-medium bundle, 225 grams) fresh broccoli (3 cups chopped)
1 large egg
1/2 cup (65 grams) all-purpose flour
1/3 cup (30 grams) finely grated parmesan cheese
1 small clove garlic, minced
1/2 teaspoon Kosher salt, plus more to taste
A pinch of red pepper flakes or several grinds of black pepper
Olive or vegetable oil for frying

Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, I like to peel them, as the skin can be thick and doesn’t cook quickly, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.

Steam your broccoli until tender but not mushy: Use whatever method you prefer. My quickie, lazy method is to 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 a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. 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.

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. Serve with some of the suggestions listed in the head notes, above.

Next up:  Sweet Potato smoothies.  The minute my Vitamix arrived Jane and I had the idea of making a smoothie from sweet potatoes, one of our favorite veggies.  I found this recipe on Homemade Mothering.  It’s so delicious!  It just has a squirt of honey in it, and it really taste like pumpkin pie.  Adding the spinach was genius!  It keeps it light.

**Sweet Potato Smoothie**
2 cups almond milk
1 teaspoon vanilla extract (I like using my homemade vanilla extract)
1/2 teaspoon ground cinnamon
big spoonful honey (we buy delicious raw honey from our co-op)
1 cup peeled, cubed and steamed sweet potato (it should be soft and tender)
1 banana
handful of spinach
Combine all ingredients in a blender.  Pour into glasses and smile!

Enjoy!  Everyone have a great weekend!!  xoxoxo

  • O D Y S S E Y
    June 16, 2012 at 12:23 am

    Mmmm! And very colorful. I used to make zucchini fritters (with parmesan aoli) when I worked as a chef but that was many years ago now…This variant with broccoli instead sounds easier. Can’t wait to try this. Thanks for sharing another tasty recipe.
    I’m intrigued by your Vitamix thingy, looking it up now…

  • ClaraAnne
    June 17, 2012 at 4:06 pm

    Domestic goddess! I love corn fritters and I make them with cauliflowers occasionally so this sounds like a great new alternative. They look amazing.

  • abby
    June 18, 2012 at 2:44 pm

    i’m a juicing maniac but it had never even occurred to me to try sweet potato! thank you so much for the delicious inspiration!