Once you’re done eating the tiny trees that stud a head of broccoli, it’s tempting to throw out of compost the woody stalk. I get it, they take longer to cook and can be a bit stringy but hear me out. Save up your stems (just freeze them whole if you don’t have enough) and make a batch of fritters.
Grating the stems means you get all the delight of broccoli flavour and the woody parts naturally fall outside of the grater. If you have a food processor with a grating attachment, then even better. Just pick out any long stringy bits after it’s run.
Broccoli is also a cool-climate veg and while it is available year-round in Australia it becomes cheaper and more abundant during the winter months when popular fritter veggies like corn and zucchini are in their off-season, so it’s a win-win.
Broccoli stem fritters
Move over zucchini Source: Camellia Ling Aebischer
Serves 4
Clean and trim the woody end (about 1-2cm) off 2-3 large broccoli stems. Coarsely grate.
In a large bowl add:
- Grated broccoli stems, about 2 cups
- ½ cup self-raising flour
- ¼ cup parmesan or pecorino, grated
- 1 tsp salt
- ¼ tsp baking powder
- Black pepper, to taste
- ½ cup water (add half first)
Mix well to combine, adding additional water if needed. You could also add an egg and ⅓ cup of water if you prefer.
Place a large pan over medium heat until warm, then add neutral oil. Drop 1 tbsp of batter in at a time and fry the fritters on both sides for 1-2 minutes until cooked through and the edges are crisp and browned.
Drain on a paper towel, or in a sieve over a bowl until cool. They may crisp further as they cool.
Serve in a stack with poached eggs on top, add to a lunchbox, or pop a few over rice with some soy sauce and a fried egg.
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Eat plain as a snack, add your favourite dip, or serve with eggs your way. Source: Camellia Ling Aebischer
