Crispy Pan-Fried Broccoli Fritters with Parmesan and Garlic

A quick boil and a hot skillet can turn a whole head of broccoli into a crunchy side dish. These pan-fried Parmesan Garlic Broccoli Fritters rely on a tight batter to bind roughly smashed greens into sturdy cakes. You fry each portion for 2 to 3 minutes a side until the exterior turns crisp and brown.

Preparing the broccoli

You can use the entire head of broccoli for this recipe. The florets break down easily, but the stems work perfectly if you prep them right. You must peel away the tough outer skin from the stalks first. Cut the peeled stems into small pieces that match the size of your chopped florets so everything cooks at the same rate.

The chopped vegetables need a brief cooking step before they hit the batter. You can steam them over high heat or drop them into boiling water for exactly 3 minutes. The goal is to soften the pieces just enough so they yield to a masher. If you boil them too long, they hold too much water and turn to mush.

Mashing the greens

Make sure to drain the cooked vegetables completely before reaching for a hand masher. Roughly squash the broccoli in the bowl, but stop before the greens turn into a paste. You need to maintain distinct textured pieces. This initial crush prevents large lumps from protruding from the cooked fritters, securing an even shape while keeping enough structure inside the cakes.

Mixing the batter

The recipe uses a small ratio of batter compared to the overall volume of the broccoli. The initial mixture of egg, minced garlic, plain flour, grated parmesan, milk, and seasonings feels very dense in the bowl. This is normal. You fold the smashed broccoli into the bowl next. The residual heat and the physical squashing action cause the greens to release trapped moisture. This liquid naturally loosens the thick batter so it coats the chunks evenly.

Pan-frying the fritters

Heat a tablespoon of oil in a large skillet over medium heat. You want the pan hot enough to sear the batter immediately. Drop a quarter cup of the mixture into the skillet. Use the back of a spoon to press the mound down gently. Flatten the batter until it reaches about 1/3 inch (1 cm) in thickness. This thickness lets the center cook completely while the outside forms a crust.

Cook three portions at a time to avoid crowding the pan. Let them fry undisturbed for 2 to 3 minutes per side. You flip them once the bottom looks lightly bronzed.

You can substitute chopped cauliflower in place of the broccoli using the exact same method.

Storing and reheating

These fritters taste best warm right out of the skillet. A side of citrus yogurt dip and extra lemon wedges cuts through the savory crust. You can mix the citrus yogurt dip 20 minutes early so the ingredients settle before you eat.

The cooked fritters can be frozen for longer storage. Avoid using a microwave or an oven for warming up leftovers, as these methods cause the cakes to become soggy. To restore the crispy crust, thaw the fritters completely and reheat them in a dry frying pan.