Veggie Fritters A Million Ways

Veggie Fritters A Million Ways

Ingredients

3 c. broccoli (or whatever - anything not too soft: potatoes, peppers, mushroom, squash, combinations of any of these)

1 egg

1/2 c. flour

1/3 c. parmesan (shaved, if possible)

1 clove smashed garlic

salt + pepper

 1-3 TBS olive oil + vegetable oil

Say you have a lot of broccoli. Or you think you should start dieting so in an effort to eat healthier you BUY a lot of broccoli and then you are like... damn. I have all this broccoli. What ever will I do? And then you get over the idea of eating healthier and break out the cheese and oil and the frying pan. In the end you aren't really any healthier but you can pretend if you want!

1. Take your 3 cups of broccoli (or whatever veggie as long as it's nothing too soft, mushrooms would be great or peppers) and chop it up into chunks. Use the stems too, they are just as good! Just slice or peel the tough outer part off. Steam for 5-6 min. DO NOT OVERCOOK! You'll be so sad.


2. Meanwhile beat 1 egg in a large bowl with 1/2 c. flour, 1/3 c. parmesan (not shaker, if you can help it) 1 clove smashed garlic, salt and pepper. Add broccoli and mash together with a potato masher (not a ricer). Only mash a few times to break down broccoli, you're not making a paste here. (If you've got anything else in the fridge you're looking to get rid of this is a good time to throw it in). Fold the rest of it together.


3. Finally heat a medium skillet with 2-3 TBS olive oil+vegetable oil. Don't jump the gun and put your first one in before the oil is completely heated or you'll have one soggy fritter. Drop 2-3 TBS of batter in the skillet and flatten with whatever you have handy. Heat 2-3 min. flip. Heat 1-2 min. If you're really going to do it, do a test run where you cook only one fritter in the pan before you go pro and try to cook a few at a time.

We had these with a lemon sour cream sauce (super easy - if you only have a little bit of sour cream, just squirt a tbs or so of lemon juice into the container and shake, just don't forget to label it if you're going to put it back in the fridge.. whoops).

**Migrated from http://postgraduatekitchen.blogspot.com