Broccoli Stem Fritters

Ingredients

• 1 pound broccoli stems, peeled and cut into thin matchsticks
• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder
• vegetable oil for frying

Instructions

1. Blanch broccoli stem matchsticks in boiling salted water for 2-3 minutes until tender-crisp, then drain and pat dry thoroughly with paper towels
2. In a large bowl, whisk together flour, eggs, milk, Parmesan cheese, garlic, salt, pepper, and baking powder until smooth
3. Fold the blanched broccoli stems into the batter until evenly coated
4. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering
5. Drop spoonfuls of batter into the hot oil, flattening slightly with the back of the spoon, and fry for 2-3 minutes per side until golden brown
6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil
7. Serve warm with sour cream, yogurt, or your favorite dipping sauce

Notes

• Don't waste broccoli stems - they're tender and delicious when peeled to remove the tough outer layer
• Pat the blanched stems completely dry to prevent excess moisture in the batter
• Use a candy or deep-fry thermometer to maintain oil temperature at 350°F for best results
• For crispier fritters, add 1/4 teaspoon baking soda to the batter
• Fritters are best served immediately but can be kept warm in a 200°F oven for up to 15 minutes
• Leftover fritters can be refrigerated for 2 days and reheated in a 375°F oven for 8-10 minutes