6 cups chopped broccoli
2 eggs
1 cup all-purpose flour
2/3 cup Reggiano cheese
2 cloves garlic, chopped
1 teaspoon Sea salt
Red pepper flakes
Canola oil (for frying)
Fresh squeezed lemon juice and/or sour cream to finish
Boil or steam the broccoli until tender and set aside to cool. While the broccoli is cooling, lightly beat the eggs in a large mixing bowl. Add the flour, cheese, garlic, salt, and red pepper flakes then continue mixing. It should start coming together like a thick pancake mix but if it's too dry, you can add 1/4-1/2 cup of water. Add in the cooled broccoli then, using a potato masher, smash it up a bit to mix the broccoli in with the batter. Heat the canola oil in a skillet over medium heat. When the oil is nice and hot, scoop up a spoon-sized ball of batter and add it to the oil. Press into a patty shape (not too thin, though). You can add multiple mounds to the frying pan, just be sure to leave an inch or so between them. Once the fritters are a light golden brown (about 3-4 minutes), flip over and cook for another 2-3 minutes. Transfer the fritters to a paper towel to drain off any excess oil then serve with a squeeze of lemon juice and a scoop of sour cream. If you're not going to be eating them right away, you can keep them warm in an oven set to 200 degrees. From Stephanie SF CSA member