Broccoli Fritters with Chipotle Yogurt

makes about 10
recipe slightly adapted from Everyday Dinners

 

for the broccoli fritters: 

• 3- 4 cups broccoli florets
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/2 cup finely grated sharp cheddar cheese
• pinch of crushed red pepper flakes
• 1 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 2-to 3 tablespoons olive oil
• chipotle yogurt sauce (see below)

Fill a skillet or saucepan with 1 inch of water and heat it over medium heat. Once simmering, add the broccoli and cover the pan. Steam the broccoli for 3 to 4 minutes, just until it’s bright green and slightly tender. Strain the broccoli. 

Chop the broccoli into small pieces. Mash half of the pieces with a fork or potato masher (or cut them finely with a knife). 

In a large bowl, stir together the eggs, flour, cheese, red pepper flakes, garlic powder, salt, and black pepper. Fold in the mashed broccoli and broccoli pieces. 

Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the olive oil. Once the oil is hot, drop 1/2 cup scoops of the broccoli mixture onto the pan. Cook for 2-3 minutes per side until golden and crispy. Repeat with the remaining olive oil and broccoli mixture. 

Serve immediately with the chipotle yogurt

 

for the chipotle yogurt sauce

• 1/2 cup plain Greek yogurt
• 1 garlic clove, minced
• 1 chipotle pepper (from a can) diced
• 1 tablespoon adobo sauce from the can of chipotle peppers

 

In a small bowl, whisk together the yogurt, garlic, chipotle, and adobo sauce until combined.