Combine a pile of broccoli with a few pantry staples to make the yummiest Broccoli Fritters—in less than 15 minutes.
– Broccoli florets – Eggs – Shredded mozzarella cheese – Breadcrumbs (or all-purpose flour): – Cumin and dried oregano – Olive oil
Add the broccoli to a heat-safe bowl. Cover with boiling water and let sit for 5 minutes. Drain and pat dry with a clean kitchen towel.
Add the broccoli and the rest of the ingredients except the olive oil to the bowl of a food processor.
Grind on high until a batter forms, stopping to scrape down the sides of the bowl as needed. Add the oil to a wide skillet over medium heat.
When the oil is warm, add ¼ cup batter at a time and press down. Cook for 2 -3minutes per side, flipping halfway through.
Try to let the olive oil spread around the pan when you flip them. To make smaller patties, use 2 tablespoons batter.
Serve warm with desired dips. Try with dips such as hummus, salsa, sour cream, ketchup, or cucumber yogurt dip.
Serve small broccoli fritters to babies for a baby-led weaning broccoli option. I like to serve a strawberry on the side.
Let cool and store in a container in the refrigerator for up to 5 days or in a freezer bag in a single layer in the freezer for up to 6 months.
To reheat, place on a parchment-lined baking tray in a 375-degree-F oven for 4-6 minutes or until warmed through.