I think without broccoli fritters I might have just gone crazy.
My son, God bless him, is SUCH a finicky eater. I know I have complained about this many many times but it is a daily battle so sorry for rehashing it.
However about 90% of the time he will actually eat these. I started making them when he was pretty tiny and to this day I can get him to eat one or two every time I make them. I used to be able to make up a big batch and he would eat the leftovers. Not the case these days but I will take what I can get.
I keep broccoli on hand at all times now so I can make these. These are the “has he even eaten ANYTHING green in the past week” dinner. Calms a mamas heart to watch him inhale them.
Does anyone else freak out about what their littles eat as much as I do? I am sure that is the case but it just makes me feel all kinds of crazy sometimes.
A recent dinner he refused the delicious leek and potato soup we made and instead ate crackers and grapes.
Deep breaths for this mama. I refuse to fight with him about it but it doesn’t mean I worry any less. Mercifully he slept through the night then ate the biggest breakfast ever.
Ps. I should add I no longer use a recipe for these. I throw an egg, flour, and salt in a bowl then add the broccoli and mix. It always comes out great. Here is a great start but trust yourself after the first couple of times and just wing it.
One year ago today: Roast Pork Loin with Fennel
Broccoli Fritters (serves 2-3 as a main)
Adapted from Smitten Kitchen
8 ounces (1 small-to-medium bundle) fresh broccoli
1 large egg
1/2 cup whole wheat flour
1/3 cup finely cheese of your choice (we love feta, parmessan, cheddar, or mozarella)
1/2 tsp garlic poweder
1/2 teaspoon Kosher salt, plus more to taste
Olive oil for frying
Steam your broccoli until fork tender by bringing 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 flour, cheese, garlic powder, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher or a fork, mash the broccoli just a bit. As you mash the broccoli incorporate the rest of the ingredients. I have to mash it fairly fine for Link to eat. Adjust seasonings to taste.
Heat a large, heavy skillet over moderate heat. Once hot, add a 2-3 tbs of olive oil. Once the oil is hot, 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 plain or topped with a runny fried egg. Yum.