Ingredients
Grated broccoli stems, about 2 cups
1 egg, lightly whisked
½ cup flour, we used wholemeal but you could use SR flour for fluffier fritters or you can use GF flour too
¼ cup cheese, we went with a bit of parmesan and a bit of cheddar
¼ tsp baking powder
Salt and pepper, to taste
You could add herbs too if you fancy!
Oil, for frying
Summary
Once you’re done eating the tiny trees that stud a head of broccoli, it’s tempting to compost the woody stalk – not this time! Save up your stems (just freeze them whole if you don’t have enough) and make a batch of fritters. They make delicious snacks for breakfasts, lunch boxes or nibbly platters.
Broccoli Stem Fritters
Mix all the ingredients well to combine.
Warm 2 tbsp or so of oil in a large frying pan over a medium heat. Drop 1 tbsp of batter in at a time and fry the fritters on both sides for a few minutes, until cooked through and the edges are crisp and browned.
Drain on a paper towel, or in a sieve over a bowl until cool. They may crisp further as they cool.
This recipe is by SBS Food
