Thank goodness it’s Fry-day!
Got you. Were you wondering why I wrote this on a Wednesday? It’s because I went on a frying kick on Monday night.
I found a recipe that uses broccoli and carrots, which had been flowing in from my farm share, in fritter form. And then I thought that I should make some latkes. It was the 5th night of Hanukkah, after all.
So I put on sweatpants and a sweatshirt, turned on the TV to have A Charlie Brown Christmas in the background, and got to it. (Can I just pause for a second and note how depressing that special is? And Peanuts in general. Poor Charlie Brown. Perhaps I should also pause to acknowledge the irony that I just mentioned making latkes for Hanukkah while watching a Christmas special.)
Broccoli Carrot Fritters
Adapted from Cooking Light Magazine
4 Cups water
2 Cups broccoli florets
1 Cup carrots, matchstick-cut
2.25 ounces/1/2 Cup all-purpose flour
1.5 ounces/1/3 Cup Parmesan cheese, grated
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1/4 Cup something in the onion family (green onions, white onions, leeks), chopped
1 large egg, add more egg as needed
2+ Tablespoons olive oil
1 Cup plain yogurt
2 teaspoons fresh dill (optional), or fennel fronds in my case (I knew saving them would come in handy!), chopped
If using leeks, or if you are using white onion and want to make the flavor more mild, sauté them in your saucepan in a little olive oil first and set aside.
After your chopping and slicing is done, place water, broccoli, and carrots in a small saucepan and bring to a boil. Once boiling, cook about 4 minutes to get the broccoli tender. Drain. Pat broccoli mixture dry with a clean dish towel or paper towels and chop as finely as you’d like.
Place broccoli mixture and flour in a large bowl; stir to coat. Add cheese, salt, pepper, onions, and egg to broccoli mixture and stir to combine. If the mixture isn’t wet enough, you may need to add another egg or some egg white–I had to do this because I didn’t really measure the broccoli carefully so I think I had more than 2 Cups.
Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat. Spoon 1/4 cup broccoli mixture into a dry measuring cup. Plop pile into pan and press down with a spatula to flatten slightly. Repeat in your pan as space allows (I recommend trying to go in a clockwise circle so you know which ones hit the pan first). Cook 4 minutes on each side or until golden brown.
Combine yogurt and herbs in a small bowl. Serve yogurt mixture with fritters.
Regarding the latkes. I have no grounds for giving you a recipe because I clearly have a long way to go to master the potato pancake. I learned my lesson that the step instructing me to squeeze the liquid out of the shredded potatoes should be taken seriously, and if, after mixing, it seems like the mixture isn’t holding together, I should definitely fix it BEFORE adding to the pan. I may have been losing patience at this point. Something about the fact that I was in such cozy clothing, and, oh yeah, I had just been to the dentist to have a major filling and the anesthesia was wearing off…
I based my pancake ingredients on this recipe, which uses sage (still alive in the garden!). I even had the clarified butter from a rare impulse buy at Trader Joe’s:
Here are some pictures: