Broccoli fritters

Broccoli fritters

By
From
A Year of Practiculture
Serves
4
Photographer
Rohan Anderson & Kate Berry

It’s only since I’ve made ‘the change’ that broccoli has come onto the menu at home. In my ‘previous life’ I never would have imagined cooking with it, let alone growing it. How much a man can change! Now, I’m not saying I’m a better man, I’m just different. Until recently, I’d never heard of a broccoli fritter, a corn fritter or a zucchini fritter, for that matter. All three recipes are loved in our house. They’re like our version of fast food, a go-to option when I’m in a rush to cook dinner for the kids.

The idea of cooking veg this way was completely foreign to me, and I don’t mind that it was either. I’ve very much enjoyed the journey I’ve been on at the home-cooking school. I enjoy the process of sharing ideas with other people, and the idea of veg as a fritter was shared with me by Kate.

I’m also glad that I no longer tear open packets of the processed food that was making my family and me unhealthy. Instead I cook our food from scratch, no matter how simple it may be. Case in point: broccoli fritters.

When it comes to frying them, you can use sunflower or canola oil, as they have a higher burning point, but apparently those oils have been found to be a bit toxic for humans in the old digestive process, so I stick to the ever-reliable olive juice. Use whatever oil you like. I’m no doctor or nutritionist.

PS: If you have kids, make a bigger batch and have some ready for school lunches in the morning.

Ingredients

Quantity Ingredient
3 broccoli heads
110g plain flour
150g grana padano, grated
2 eggs
olive oil, for shallow-frying
goat’s feta, to serve
Pickled jalapeño, to serve

Method

  1. Cut the stems off the broccoli. Use a potato peeler to peel some of the larger stalks – the ‘meat’ underneath that hard skin is really yum. Blanch the broccoli for at least 5 minutes. I like to cook mine a little longer to really soften them. Strain and transfer to a mixing bowl.
  2. Add the flour, cheese and eggs, and mash together with a potato masher.
  3. Heat some olive oil in a frying pan. Working in batches, cook flattened handfuls of the broccoli mixture until golden brown. Lay on paper towel to drain off any excess oil while you cook the next batch.
  4. Serve with melty goat’s feta and pickled chillies.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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