Featured Recipe
Broccoli Cheddar Fritters
By Kate
"
Small pan-fried fritters with broccoli, sharp cheddar, and a crispy cheesy crust. Pancake-like texture but crisp edges. Eggs and cheese bind the green flecks together. Quick skillet browning locks in freshness. Garlic and smoked paprika swap in for more depth. Scallions tossed in for bite and color. Maldon salt finishing, no sloppy seasoning here. Flour mix with cornmeal gives grit, crunch under teeth. Simple oil pan fry, sizzling cues tell when to flip. Keeps well but lose crisp if soggy sitting. Fast, reliable snack or side—flexible with what’s on hand.
"
Prep:
12 min
Cook:
18 min
Total:
30 min
Serves:
12 servings
snack
vegetarian
cheesy
fritters
quick meal
Introduction
Not your standard broccoli bites. Texture is king here—the combination of cornmeal grit and the melty punch of two cheeses. Sharp cheddar punches above Parmesan solo. Garlic powder replaced with smoked paprika for subtle heat and earth. Scallions tossed in raw, fresh, brighten each bite visually and by taste. Chill batter to keep pancakes intact when hitting hot oil. Listen for the sizzle, watch edges darken, first side takes a minute or two. Flip carefully, surface tension holds fritters together. Maldon salt at the end brings crunchy sea burst. A bit of oil, no frying frenzy needed, just hot steady pan. Learning when to flip? Hands-on feel, gently lift edge with spatula, seeing golden notes underneath is the signal. Cool fritters lose snap and bite, so timing serving right is critical.
Ingredients
About the ingredients
Sub cornmeal with fine polenta if you want more crunch; affects texture but not taste drastically. Two cheeses pack richer flavor—Parmesan aged nutty, cheddar sharp bite. Egg binds and adds moisture, too many and batter too wet. Flour must be all-purpose for balance; bread flour makes dense, cake flour too light and fragile. Fresh broccoli is best blanched to remove raw bitterness and moisture. If overwhelmed by broccoli size or texture, pulse lightly in food processor but keep some small chunks for bite. Scallions replace onions here; milder but keep brightness. Smoked paprika takes garlic’s place to avoid overpowering and add deeper layered flavor; you can revert garlic powder as needed. Maldon flakes finish is critical for texture contrast; regular salt works but flakes give crunch punch.
Method
Technique Tips
Mix dry ingredients fully before adding broccoli and scallions. This ensures even seasoning and prevents clumps. Folding batter gently by hand avoids breaking broccoli down and keeps better mouthfeel. Batter consistency is thick but spoonable; too thin and fritters won’t hold. Chilling batter is important to hydrate flour and cornmeal and firm texture, so don’t skip or shorten too much. Heat oil properly; too cool and fritters soak oil, too hot burns exterior before interior cooks. Use moderate medium heat and watch pancake bottom for browning cues. Leave fritters undisturbed once in pan to develop crust. Flip with thin spatula, scoop under gently to avoid breakage. Drain on rack for even oil removal; paper towels alone trap moisture and soften crust. Maldon salt on top last minute preserves crunch and finishes flavor. Best served warm; cold fritters can be reheated in skillet or oven but avoid microwave which ruins texture.
Chef's Notes
- 💡 Don’t overmix batter. Fold gently, maintain broccoli texture. Keep it thick yet spoonable. Chilling is crucial, hydrates flour, helps fritters hold shape.
- 💡 Oil temperature matters. Hot but not smoking. A pinch of batter should sizzle instantly. Too cool, fritters soak oil. Too hot, they burn.
- 💡 Fried fritters need draining. Wire rack works better than paper towels alone. Keeps the bottom crisp, no soggy bites here.
- 💡 Watch for color changes at edges during cooking. Golden-brown means time to flip. Gentle lift with spatula, avoid tearing.
- 💡 Maldon salt finishing adds crunch. Really enhances texture. But sprinkle just before serving; maintain that crisp bite.
Kitchen Wisdom
Can I use frozen broccoli?
Yes, thaw and drain well. Reduce moisture. Fresh preferred for texture.
What oil works best?
Olive or neutral oils are great. Choice affects depth of flavor, light taste.
What if fritters fall apart?
Batter too thin? Add flour in small amounts. Chilling helps bind.
How to store leftovers?
Keep airtight in fridge. Reheat in skillet or toaster oven to revive crunch.
