Wild Fernleaf Dill Broccoli Fritters
Course: AppetizersDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
15
minutesCalories
238
kcalIngredients
1 lb. steamed broccoli florets
2 jumbo eggs
1/2 cup Crumbled Feta
4 Tbsp AP Flour
1 garlic clove, minced
1/4 cup AOOC Wild Fernleaf Dill OO or AOOC Herb de Provence OO
Directions
- Use a food processor or chop steamed broccoli into very small pieces
- In a medium-sized bowl, combine the chopped broccoli, eggs, Parmesan, flour, and garlic. Season with Basiks Angler’s Blend. Stir until well combined.
- Place a cast iron or non-stick pan over medium heat until hot. Add the oil and swirl to coat the pan (a non-stick pan needs less oil). Scoop out 2- to 3-tablespoon mounds of the broccoli mixture into the pan, flattening the mounds slightly with a spatula and spacing them about one inch apart.
- Cook the fritters for 2 to 3 minutes, flip them once, and cook them for an additional 1 to 2 minutes until they’re golden brown and cooked through. (*See recipe note below for baking instructions).
- Serve warm with your AOOC Sicilian Lemon or AOOC Lavender Balsamic
Notes
- If you wish to bake these broccoli fritters instead, follow steps 1-3. Once you have arranged the fritters on the hot, oven-safe skillet, place them in the preheated to 425⁰F oven, and bake for 10-13 minutes.