Broccoli Fritters and A Garden Update

Ok, how about the garden update first and then the recipe for Broccoli Fritters that John found for me on Smitten Kitchen (love the name and the recipes, thank you thank you!).

Our garden at Green Meads Farm in Richmond is growing like crazy; veggies, weeds and that invasive comfrey too.  Last night Dana and I harvested carrots, lots and lots of lettuce: baby romaine, red sails and black seeded simpson as well as spinach, it doesn’t like the heat but it’s hangin’ in there.  Here’s a shot of the garden, the back third is still pretty much all weeds but we’re doing what we can with our hand tools.

There are a couple of hops plants in the foreground and off to the right with our 5 veggie and herb beds in the middle.

Dana harvested a bunch of Holy Basil and is drying it inside on some old print screens Crispina donated to us a few years back, can’t wait to make tea with it!

Holy Basil!

We have been eating salad non stop since the weather turned and I think in about a week or so we’ll be picking chard and kale.  Can’t wait to make these broccoli fritters with our home grown broccoli in another few weeks!  Here’s the recipe from Smitten Kitchen, I only changed one thing: the flour.  Her recipe calls for a half cup of regular wheat flour which easily swaps out for 1/2 cup of chick pea flour or about 2 tablespoons of coconut flour.  Enjoy!

Smitten Kitchen’s Broccoli 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.

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: nine 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) chick pea flour or for almost no carbs at all, 1-2 Tablespoons coconut flour
1/3 cup (30 grams) finely grated parmesan cheese
1 clove garlic, minced
1/2 teaspoon salt, plus more to taste
A pinch of red pepper flakes or several grinds of black pepper
Olive, coconut 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 chick pea or coconut 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.  If it seems like there is not enough batter simply whip up another egg, add some more grated cheese, it’s a pretty flexible recipe!

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.”  Freezes and reheats well so make a big batch and save some for later!

Advertisements

2 Comments (+add yours?)

  1. Michelle
    Jul 05, 2012 @ 13:49:41

    Those broccoli fritters looks so yummy!! 🙂

    Reply

  2. Hilde
    Feb 17, 2013 @ 18:56:39

    just made them (used coconut flour) and they turned out great! thanks!!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: