Another one from me, the FFF (fried food fanatic).
Here are some pretty broccolo romano florets, all washed and ready to go.
Put plenty of salt into plenty of boiling water and plop the florets in for a few minutes to blanch them.
Taste one of the florets to make sure it is tender enough before removing them all from the simmering water.Drain the blanched florets and plunge them immediately into plenty of cold water, to stop them from overcooking.
Drain again so that they can dry a little.
Then roughly chop them.
Also chop some spring onions …..
Crack three eggs into a large bowl and sprinkle some salt.
Then combine all the ingredients: blanched florets, spring onions and eggs.
Next, sift in some flour … enough flour to make the mixture dense.
Use a spoon or your fingers to mix and combine.
Use two spoons or your fingers to form pseudo-quenelles or fritters.
Fry the fritters in plenty of vegetable oil (groundnut/peanut oil or olive oil). It won’t take long, so just fry them until they turn beautifully crisp.
Remove and place on some kitchen paper to soak up any residual oil. Sprinkle with plenty of salt and serve … great for aperitivo time!