Aren't you ever in the mood for a lunch that's big enough to fill you up, but too heavy to weigh you down till dinner? I considered this last week when I was scrolling through Pinterest trying to find an 'in-between' meal to pull me through at 3:00... I stumbled upon a broccoli fritter recipe and thought, is this more of a snack or, add a tortilla & hummus, would one call it lunch? Either way, this ended up being one of the tastiest 'quick' meals I've yet to make! Let me know what you think of these fritters!
What You Need:
2 stalks of broccoli florets
2 jumbo eggs
1/2 cup of Panko breading
4 tbsp. flour
1/2 tbsp. minced garlic
salt & pepper, to taste
olive oil, for the skillet
Cooking:
Bring a medium sized pot of salted water to a boil. Add the broccoli florets & cook until you can stick a fork through them (approx. 7-10 min.) Drain the broccoli and move them to a cutting board. Using a sharp knife, (carefully) cut them into very small, minced pieces.
In a medium-sized bowl, combine the chopped broccoli, eggs, Panko, flour and garlic. Add salt and pepper, stir well until fully combined.
Place a cast iron or non-stick pan over medium heat until warm. Add the oil and swirl to coat the pan (non stick pans will need less olive oil to coat). Scoop out 2-3 tbsp. mounds of the broccoli mixture into the pan, flattening them with the spatula, and spacing them 1 inch apart.
Cook the fritters for about 4 minutes (each pan is different), flip them once, and cook them for an additional 1-2 minutes until they're golden brown and cooked through.
