For many of us in the Bahamas, we only know one kind of fritter, and that’s conch fritters. Within the past 10 years, I’ve seen recipes for apple and banana fritters. I very quickly learned that not only do we not own the word fritter, but a fritter is just the name of a dough ball, with whatever inside of it, that get’s fried. So when I saw a recipe for Broccoli fritters, I thought it would be interesting to try. I’m always looking for ways to get more veggies in, and this is a great idea if you have kids.
I made these as an appetiser when I invited my best friend Telia and her kids over for Sunday dinner. I was really nervous because it really was an experiment, and I had made changes to the recipe, but they loved it! Even my mum who is always sceptical when I try new things like this, loved it! The great thing about these fritters is they contain ingredients I always have on hand like eggs, cheese and flour, plus they don’t take long to make. You can use just about any veggie, so feel free to customise this however you want.
Crispy on the outside and cheesy delicious on the inside with scallion and garlic to flavour the batter…mmmmm! I like to serve my fritters with a dollop of sour cream for added tang and if I’m feeling fancy I’ll give a squeeze of lemon juice to enhance the broccoli flavor.
1 cup broccoli
1 tbsp light olive oil , plus more for frying
1/4 cup scallions , green parts only
1 clove garlic , minced (or 1 heaping tbsp minced garlic)
1/2 cup cheddar cheese , grated
1 tbsp cornstarch
2 large eggs
1 tbsp heavy cream
1/2 cup all purpose flour
1/2 tsp sea salt
Chop broccoli finely. If you have a large amount of stems, peel and grate them for best results.
Heat oil in a large skillet over medium heat.
Meanwhile, thinly slice scallions and mince garlic.
Toss grated cheese with cornstarch.
In a medium sized bowl, whisk eggs with heavy cream.
Add in flour, garlic and salt and whisk until smooth.
Fold in broccoli, scallions and cheese.
When the pan is hot, drop 1/4 cup of batter into the pan. Fry about 3-4 fritters at a time, flipping them when the bottoms are golden.
Serve with a dollop of sour cream and lemon wedges, if desired.