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.