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Frittelle di broccoli
Makes APPROX. 10 Starters and mains
Ingredients
- 1 broccoli head, broken into florets, or 275g florets
- 100g plain flour, sifted
- 2 eggs
- 80ml milk
- 1tsp sea salt
- 1tsp chilli flakes (optional)
- vegetable or sunflower oil, to fry
- 40g Parmigiano Reggiano, grated
- fresh red chilli to taste, deseeded and finely chopped, to garnish (optional)
Method
Bring a pan of salted water to the boil, add the broccoli florets and cook for 5–10 minutes until cooked through, then drain well and lightly mash the florets with a fork. Set aside.
In a bowl, combine the flour, eggs, milk, salt and chilli flakes, if using, and whisk until you obtain a thick, smooth batter. Stir in the mashed broccoli, mixing well.
Heat plenty of oil in a large, deep frying pan until hot, and, working in batches, drop tablespoons of the broccoli batter, flattening them slightly with the back of a spoon or spatula. Cook for 2-3 minutes on each side until golden all over.
Remove and drain well on kitchen paper to soak up any excess oil. Keep warm until all the fritters are cooked and then serve immediately. Sprinkle the grated cheese over and top with fresh chilli, if using.
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