Tasty small broccoli and feta fritters, a very simple and economical appetizer idea that is also quick to make. The little fritters are prepared in a few minutes with boiled broccoli florets, feta, eggs, and flour, then they’re fried in a pan in spoonfuls. They’re crispy on the outside and soft inside, and they are excellent served with cold cuts, cheeses, or sauces. If you want to try them, here are all the instructions… enjoy!
Here are other recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Seasonality: Autumn, Winter, and Spring
- Energy 193.55 (Kcal)
- Carbohydrates 17.01 (g) of which sugars 1.17 (g)
- Proteins 9.10 (g)
- Fat 10.85 (g) of which saturated 5.28 (g)of which unsaturated 4.29 (g)
- Fibers 3.64 (g)
- Sodium 502.63 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz broccoli (only the florets)
- 5 oz feta
- 1 egg
- 1/2 cup flour
- peanut oil
- salt
- pepper
- garlic powder (to taste)
Tools
- Pan
- Bowl
- Pot
- Colander
- Paper towels
Preparation
Wash the broccoli florets and boil them in lightly salted water for 6-8 minutes, until tender.
Drain, cool, and chop them with a knife.
Place them in a bowl (1), add the crumbled feta, the egg, a pinch of salt, pepper, and garlic to taste.
Mix, then add the flour. Add it one tablespoon at a time, as you may need more or less, depending on the moisture of the broccoli.
Mix until you obtain a soft but fairly compact mixture (2).
Heat a large pan with a finger of peanut oil (or extra virgin olive oil if preferred).
Take a generous half tablespoon of the mixture and place it in the hot oil. Continue forming the fritters and cook them 2-3 minutes per side, until nicely browned (3).
Fry 6-7 fritters at a time, and drain them on paper towels as they are ready. With these quantities, you should get about 18-20 pieces.
The broccoli and feta fritters are ready, serve them hot or warm, as a tasty appetizer.
I recommend preparing them on the spot, but if you need to cook them in advance, you can then reheat them in a convection oven or on a hot non-stick pan (without adding oil).
Tips and Notes
You can season the mixture with herbs or spices to taste.
For this recipe, you need only the florets. With the broccoli stem, you can make this tasty pesto.
You can steam the broccoli instead of boiling them.
You can use all-purpose flour, or type 0 or type 1 flour. If you like, you can add a bit of grated Parmesan cheese.
If you want to keep following me
You can find me on Facebook, Instagram and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
