Broccoli fritters – frittelle di broccolo

Another one from me, the FFF (fried food fanatic).

1Here are some pretty broccolo romano florets, all washed and ready to go.

3Put plenty of salt into plenty of boiling water and plop the florets in for a few minutes to blanch them.

4Taste one of the florets to make sure it is tender enough before removing them all from the simmering water.5Drain the blanched florets and plunge them immediately into plenty of cold water, to stop them from overcooking.

6Drain again so that they can dry a little.

7Then roughly chop them.

8Also chop some spring onions …..

9Crack three eggs into a large bowl and sprinkle some salt.

10Then combine all the ingredients: blanched florets, spring onions and eggs.

11Next, sift in some flour … enough flour to make the mixture dense.

12Use a spoon or your fingers to mix and combine.

13Use two spoons or your fingers to form pseudo-quenelles or fritters.

14Fry 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.

15Remove and place on some kitchen paper to soak up any residual oil.  Sprinkle with plenty of salt and serve … great for aperitivo time!

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About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
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14 Responses to Broccoli fritters – frittelle di broccolo

  1. chef mimi says:

    I don’t really do fried foods, but these look incredible!!!

  2. Fried foods fall into the category of “a little of what you fancy does you good” !!!

  3. Have to admit I am partial to fried foods. I think maybe as we weren’t allowed a lot of fatty foods as kids – even chips weren’t allowed. I’ve never tried using broccoli before, only ever sweetcorn.

  4. There’s a lovely Roman expression which, roughly translated, goes like this: even the sole of an old shoe would taste good if it were fried!

  5. I love this type of green cauliflower (I like it better than either cauliflower or broccoli), which is known as romanesco around here. Interesting technique. You could also just deepfry it raw for an easier preparation.

    • Not in Italy you can’t Stefan … ‘crisp’ undercooked vegetables are not as appreciated here as they are abroad, it’s not part of its gustatory rationale. Having said that, I agree with the Italian way … and Marcella Hazan has even written a piece on this. Ever since I realised the importance of blanching vegetables properly, I am even more convinced. Raw is raw, undercooked is undercooked — and properly cooked is properly cooked. Also, by blanching the veggies first, you need less time to fry them. Less frying time, more health.

  6. gwynnem says:

    Never thought about broccoli as a fritter possibility. Now, I have. Dangerous for my fried food addiction.

  7. I agree it should not be undercooked, but al dente. Remember despite being 1.85 meters with blue eyes and blond hair, I am almost Italian when it comes to food 😉 Which does not rule out frying them raw. I think we would need to do an experiment to determine which version absorbs more oil as I can’t predict it analytically. I don’t think the frying time is a good indication of the healthiness.

    • Frying time is definitely a factor in making fried foods not quite as unhealthy as so many people seem to think they are! Heat destroys the enzymes contained in food … and a QUICK fry tends to destroy less enzymes! seriously! As for the raw/cooked conundrum: it also depends on which vegetable we are talking about. Artichokes , for instance, when raw fry very well … as do carrots (think tempura).

      • I was thinking of the amount of oil that ends up in the food.
        As for destroying nutrients, that happens at the same speed when frying or blanching (except for the outside where the crust is formed). In both cases, the veg is cooked at temperatures at or below 100 celcius (above 100 can only be reached after all the water has gone, i.e. in the crust when frying).

        I was thinking of tempura 🙂 favorites include melanzana/eggplant, sweet potato, zucchini, green asparagus, mushrooms, bell peppers…

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