Broccoli Fritters with Lemon

Instead of being deep-fried, these fritters are skillet-cooked in just a bit of olive oil, making them healthier but no less delicious.

A light squeeze of lemon adds a slightly tart contrast, to elevate these fritters to full gourmet status. They're tasty enough to appeal even to some people who don't think they like broccoli.

RECIPE:

1 pound of fresh broccoli (about 1 small head of broccoli or 2 broccoli crowns)
2 eggs
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Freshly ground black pepper to taste
2-4 tablespoons olive oil, divided
1 or 2 lemons, cut into wedges

Preheat oven to 250 degrees Fahrenheit.

Cut the broccoli into medium-size florets. Cook the broccoli florets in boiling water or steam in microwave for 3-7 minutes, until tender. Drain. Coarsely chop the broccoli florets and set aside.

In a large bowl, whisk the eggs until well beaten. Whisk in the milk, and then whisk in the flour, baking powder, salt, and pepper. Whisk until smooth.

Add the broccoli, and stir to coat all of the broccoli with the batter.

Heat 1 or 2 tablespoons of the olive oil in a large skillet over medium to medium-high heat. Use just enough oil to lightly coat the bottom of the skillet. Do not let the oil get too hot, or the fritters will brown too quickly on the outside and remain uncooked inside.

In batches, drop the broccoli mixture into the skillet by tablespoonfuls, as many as will fit in the skillet at one time. Cook until the underside is golden, about 4-8 minutes. Turn the fritters and press down gently with a spatula to slightly flatten them. Cook until the other side is golden, about 4-8 more minutes. Add more oil as needed in between batches to keep the bottom of the pan lightly oiled.

Transfer cooked fritters to a baking sheet lined with paper towels to drain any excess oil. Keep cooked fritters warm in the oven until all fritters are finished.

Serve with lemon wedges for squeezing over the fritters as desired.

-- 6-10 servings

Note: Leftovers should be refrigerated. To reheat, bake covered at 350 degrees Fahrenheit for 15 minutes, and then uncover and bake for an additional 10-15 minutes until hot.