Broccoli fritters

    Broccoli fritters

    54saves
    30min


    14 people made this

    About this recipe: These tasty vegetable fritters are great as a vegetarian option or as a dinner party starter. You could use a mix of cauliflower and broccoli.

    Ingredients
    Serves: 15 

    • 1 head broccoli, diced
    • 2 cloves garlic, minced
    • 1 onion, diced
    • 6 large eggs, beaten
    • 4 tablespoons freshly grated Parmesan cheese
    • 275g (10oz) polenta
    • freshly ground black pepper to taste
    • rapeseed oil for frying

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large bowl combine broccoli, garlic, onion and eggs; mix well. Stir in Parmesan and polenta; mix well. Form into fritters. If mixture is too dry, add another egg; if too wet, add more polenta. Season with pepper to taste.
    2. Heat 3cm (1 1/4 in) of oil in a large, deep frying pan. Place fritters in hot oil; cook, turning once, until well browned on each side. Serve immediately.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews (1)

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    2

    Almost didn't make this as was concerned broccoli would need pre-cooking, thought it was a lot of eggs to waste and wasn't sure if polenta was dry or made up with water - decided to take a punt and was very pleasantly surprised as they were really good and not doughy like fritters made with flour. I chopped the broccoli very small and it cooked with just the perfect amount of crunch, added dry polenta (mixture seemed quite runny so added a bit more and then decided to just dropped the mixture off a spoon into the pan rather than forming the fritters) and fried quite slowly in a heavy based pan with olive oil - was surprised to find they fried perfectly without burning and cooked right through. Mixture made lots of fritters so I kept half for the next day (maybe make half quantity if just for 1 or 2 people). Would also recommend leaving the mixture for a 20 mins or so after making it up to allow the polenta to absorb the liquid (I left the remainder of the mixture in the fridge overnight and was much firmer the next day). I still had a few cooked fritters left which I will heat up in oven tomorrow and you could also freeze them. I also made up a dip to have with them out of what I had lying around (greek yogurt, chipotle sauce and garlic) which was pretty good. Really impressed with the versatility and how far this stretched - really quite economical - next time I will add some toasted seeds to fritter mix as think they would also be good in this recipe - 31 Jan 2014

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