Broccolini and Parmesan Fritters

  • Broccolini and Parmesan Fritters
  • Broccolini and Parmesan Fritters
  • Broccolini and Parmesan Fritters
  • Broccolini and Parmesan Fritters
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  • 1 x bundle of perfection fresh broccolini (3 cups chopped)
  • 1/2 x onion (diced)
  • 2 x large egg
  • 1/2 cup (65 grams) all-purpose flour
  • 1/2 cup water
  • 1/3 cup (30 grams) finely grated parmesan cheese
  • 1 x small clove garlic, minced
  • 1/2 tspn salt, plus more to taste
  • 1 pinch chilli and several grinds of black pepper


For Parmesan cheese chips scatter Parmesan over a large oven tray lined with baking paper and bake until golden and crisp (8 minutes). Then break into small pieces.

To prepare your broccolini, just chop into small pieces. You can use all of the vegetable. You should have about 3 cups of chopped broccolini in total.

Place diced onion and chopped broccolini in a bowl and microwave for a minute or so until just tender.

In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper, chilli and then the water. When you feel the batter is looking smooth, add the cooled broccolini and onion. Mix until well covered in the batter

Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil, about 2 to 3 tablespoons. Once the oil is hot, spoon two tablespoon-size mounds of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple of inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 200 degree oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed.

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