Surprisingly delicious, these fritters are a great way of persuading the vegetable-shy to eat broccoli, and they taste absolutely amazing. They can be served as a light main course with a selection of side dishes, or as nibbles along with drinks. I like to serve these with fresh herbs and a little extra sour cream. I use a little of our Shipton Mill plain flour to thicken the batter, and help it stick together. It doesn’t matter if the patties are a bit rough and ready in shape, this is a very quick and easy dish doesn’t need to look perfect in order to taste great!
Serves 4 as a light main, or 6-8 as nibbles.
Makes 12 fritters
Bring a medium saucepan of water to the boil, and cook your broccoli for roughly 3 minutes, until bright green but not totally cooked. Drain in a colander, and rinse with cold water to prevent it cooking further. Leave to cool and drain in the colander.
Grate the potato, and squeeze out any excess liquid from it using kitchen towel.
Sift your flour into a large mixing bowl and combine with the beaten egg and sour cream. Finely chop the broccoli into tiny pieces – you want them to be quite small so that the fritters hold together well, although the occasional chunk is fine for some added texture. Add the broccoli along with the rest of the ingredients into the flour and egg, and stir to combine. Season with salt and pepper.
Heat a glug of oil suitable for frying in a non-stick frying pan over a medium heat, and add a knob of butter for flavour. Take a small handful of the broccoli batter and shape it into a rough patty, then carefully place it in the pan. Fry for approximately 5 minutes on each side, until golden and crispy on the outside. You will need to do this in batches. Drain the fritters on kitchen towel, and serve with a sprinkling of fresh herbs and a dollop of sour cream.