By Izy Hossack
Tenderstem Broccoli & Ricotta Fritters
3 steps
Prep:15minCook:20min
My mum made these fritters for us when I was growing up but she used asparagus instead of broccoli! Use whatever you prefer, really. I love the fluffy yet moist texture & savoury flavour of these fritters. They make a delicious lunch or dinner (serve with a fried egg!).
Updated at: Thu, 17 Aug 2023 03:39:05 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
4
Low
Nutrition per serving
Calories91.3 kcal (5%)
Total Fat4.6 g (7%)
Carbs7.1 g (3%)
Sugars0.6 g (1%)
Protein5.2 g (10%)
Sodium133.8 mg (7%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Mix the ricotta, parmesan, eggs, breadcrumbs, salt and pepper in a medium bowl until combined. Set aside.
Step 2
Bring a medium pot of water to the boil and drop in the broccoli. Cook for 2 minutes then drain, place back into the pot off the heat, and cover with cold water.
Step 3
Heat a large, non-stick frying pan with roughly a tablespoon of olive oil over a medium-low heat. Spoon heaped tablespoons of batter into the frying pan to make a few little fritters. Whilst the batter in the pan is still wet, place 1 or 2 broccoli spears into each fritter and top with a little more batter so the broccoli is poking out at the ends. Cook until the underside is golden then flip and cook on the other side until golden. Repeat with the remaining batter and broccoli. Serve the fritters warm.
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