I was lucky enough to receive a box of Broccolini to experiment with this week. It was sent to me from Perfection Fresh. While I did contemplate trying to make a Broccolini cake, this time I decided to not be quite so bold and experimented with Broccolini Fritters instead. They are delicious and so easy to make. Everyone in my family loves them. You can put them in lunch boxes or serve them as an accompaniment to dinner. The Parmesan chips are the same recipe from the Lamb Shanks which is the recipe I posted before this one. I told you those Parmesan chips would come in handy.

Here is the recipe for you to enjoy. Very simple to make and I served mine with Parmesan chips and a salsa sauce but you could easily change that to a sour cream sauce if you prefer.

1 bundle of Perfection Fresh Broccolini (3 cups chopped)
1/2 an onion diced
2 large egg
1/2 cup (65 grams) all-purpose flour
1/2 cup of water
1/3 cup (30 grams) finely grated parmesan cheese
1 small clove garlic, minced
1/2 teaspoon salt, plus more to taste
A pinch of chilli and several grinds of black pepper
Olive or vegetable oil for frying

For Parmesan cheese chips scatter Parmesan over a large oven tray lined with baking paper and bake until golden and crisp (8 minutes). Then break into small pieces.

To prepare your broccolini, just chop into small pieces. You can use all of the vegetable. You should have about 3 cups of chopped broccolini in total.

Place diced onion and chopped broccolini in a bowl and microwave for a minute or so until just tender.

In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper, chilli and then the water. When you feel the batter is looking smooth, add the cooled broccolini and onion. Mix until well covered in the batter

Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil, about 2 to 3 tablespoons. Once the oil is hot, spoon two tablespoon-size mounds 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 of 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.

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