Broccoli Parmesan Fritters

Got the recipe from Smitten Kitchen website. I'll copy paste it for you :)

You need:

8 ounces (1 small-to-medium bundle, 225 grams) fresh broccoli (3 cups chopped)

1 large egg

1/2 cup (65 grams) all-purpose flour

1/3 cup (30 grams) finely grated parmesan cheese (or to taste)

1 small clove garlic, minced

1/2 teaspoon Kosher salt, plus more to taste (or to taste)

A pinch of red pepper flakes or several grinds of black pepper

Olive or vegetable oil for frying

How to make:

- Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.

- Steam your broccoli until tender but not mushy. 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, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit, 1/4- to 1/2-inch chunks that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.

- Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), 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 with some of the suggestions listed in the head notes, above.

To serve:

With 1 cup plain yogurt, 2 tablespoons lemon juice, 1 tiny minced clove of garlic, a bit of zest and salt. It would also be good with this homemade ricotta, with or without additional lemon juice. They’re also good simply, with just a squeeze of lemon juice. I think I’d also enjoy them with a little crumbled feta on top. Oh, and of course, you can put a runny fried egg on top of it