BroccoFritters

BroccoFritters

Yields approximately 13 – 2″ fritters

Broccoli Mixture:

½ teaspoon Garlic granules

16 ounce thawed (frozen) Broccoli spears, thoroughly drained of liquid

1 cup shredded cheddar cheese (provolone is delicious as well)

1 Eggs white

1 cup Sesame Rice Crackers ground fine

¼ cup Grated Cheese

¼ teaspoon Garlic granules

¼ teaspoon Onion granules

¼ teaspoon Salt

Optional crushed Red Pepper

Olive Oil enough to coat bottom of fry pan by 1/8 – ¼ inch

Fritter Coating:

1/4 cup Sesame Rice Crackers: process to fine texture in food processor.

Prepare ‘Breadcrumb’ Mixture: 2/3 cup Sesame Rice Crackers finely ground, ¼ cup grated cheese, ¼ teaspoon garlic granules, ¼ teaspoon onion granules, ¼ teaspoon salt. Place aside.

Place final 1/3 cup finely ground rice cracker meal in a shallow bowl for dredging fritters just before cooking. Place aside.

Prepare the Broccoli: Defrost, chop finely or process in food processor. Squeeze out excess liquid. Using hands or large fork, combine in shredded cheese and egg white. Then add reserved ‘breadcrumb’ mixture. Thoroughly combine with hands. The final mixture should feel damp NOT wet. If too wet, add more ‘breadcrumb’.

Make the Fritters: Using your hands , pluck 2 inch dollop, place in cracker meal in shallow bowl. Press lightly with fingers, flip and press slightly with fingers again and form into a flattish round.

Warm fry pan on medium high heat with olive oil enough to coat pan by 1/8”-1/4”. When oil is hot , place fritters into oil (leave about an inch or more between fritters in pan during cooking).

Cook 6 minutes, flip with spatula, flatten with back of spatula once flipped. Cook on opposite side 6 minutes. Reduce heat to medium if oil begins to smoke.

Place cooked fritters on plate lined with paper towel to cool.

Fritter Coating:

1/4 cup Sesame Rice Crackers: process to fine texture in food processor.

Prepare ‘Breadcrumb’ Mixture: 2/3 cup Sesame Rice Crackers finely ground, ¼ cup grated cheese, ¼ teaspoon garlic granules, ¼ teaspoon onion granules, ¼ teaspoon salt. Place aside.

Place final 1/3 cup finely ground rice cracker meal in a shallow bowl for dredging fritters just before cooking. Place aside.

Prepare the Broccoli: Defrost, chop finely or process in food processor. Squeeze out excess liquid. Using hands or large fork, combine in shredded cheese and egg white. Then add reserved ‘breadcrumb’ mixture. Thoroughly combine with hands. The final mixture should feel damp NOT wet. If too wet, add more ‘breadcrumb’.

Make the Fritters: Using your hands , pluck 2 inch dollop, place in cracker meal in shallow bowl. Press lightly with fingers, flip and press slightly with fingers again and form into a flattish round.

Warm fry pan on medium high heat with olive oil enough to coat pan by 1/8”-1/4”. When oil is hot , place fritters into oil (leave about an inch or more between fritters in pan during cooking).

Cook 6 minutes, flip with spatula, flatten with back of spatula once flipped. Cook on opposite side 6 minutes. Reduce heat to medium if oil begins to smoke.

Place cooked fritters on plate lined with paper towel to cool.


Serving Size: Yields approximately 13 – 2″ fritters

Number of Servings: 1

Recipe submitted by SparkPeople user SMARCO2.