Broccoli Fritters in Crispy Batter

Cooking method

1. Step 1:

   

   Gather all your ingredients. Fresh broccoli works best here — look for a bright green head that feels firm to the touch. That said, frozen broccoli is perfectly fine too; just thaw it, drain off any excess water, and pat it dry. Use large eggs, farm-fresh if you can get them. Any flour works — I'm using all-purpose wheat flour, but feel free to try rice, corn, or buckwheat flour for a different flavor.

2. Step 2:

   

   Rinse the broccoli thoroughly. The florets have lots of tiny crevices, so wash it under warm running water — a vegetable brush and produce wash help even more. Trim off the stalk and break the head into florets. Keep them on the small side, or the broccoli won't cook through under the batter.

3. Step 3:

   

   Wash the egg well — always do this, since the shell can carry a lot of bacteria. Crack the egg into a small bowl and beat it with a fork.

4. Step 4:

   

   Sift the flour into a separate dish along with the salt. Sifting makes for a lighter, airier coating. This is also the point to stir in any dried herbs or spices you love, to give the fritters your own signature flavor — think granulated garlic, cayenne, paprika, dried thyme, or rosemary.

5. Step 5:

   

   Heat the vegetable oil in a heavy-bottomed pan until good and hot. Any refined vegetable oil will do, from corn to olive — just make sure it's refined, or it'll smoke and scorch.

6. Step 6:

   

   Dredge each broccoli floret in flour.

7. Step 7:

   

   Then dip it into the beaten egg.

8. Step 8:

   

   And roll it in flour one more time.

9. Step 9:

   

   Lower the broccoli into the hot oil and fry over medium-low heat, turning now and then. It takes about 7–10 minutes, until the batter is golden. Don't worry if the broccoli stays a little crisp inside — it's healthiest raw, so it only needs a quick cook.

10. Step 10:

    

    These fritters are delicious both hot and cold. Enjoy!