Broccoli Parmesan Fritters

This may be the very best way to prepare broccoli, and a creative one at that too. These delicious little fritters are filled with taste, owing not only to the broccoli itself but to the parmesan and garlic. It is important that when preparing the broccoli, you don't make them too mushy. I was lucky to stumble across this on Smitten Kitchen and have made them multiple times. In fact, I think it's time to make them again.

Ingredients

• 8 ounces (1 small-to-medium bundle) 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

Instructions

1. 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.
2. Steam your broccoli until tender but not mushy. A quick 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 then simmer it for 5 to 6 minutes. Drain the broccoli, then set it aside to cool slightly.
3. 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.
4. Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil, about 2 to 3 tablespoons. Once the oil is hot, 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.
5. 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.

Serves 2-4 (yields approximately eight 2" to 2 1/2" fritters). Eat quickly.