Broccoli fritters
A simple and colorful breakfast of delicate broccoli pancakes. The presence of broccoli in these pretty pancakes is completely undetectable, except for its beautiful green color. In this case, the base of shredded cabbage allows you to use a minimum of flour. And sour cream added to the batter makes such cabbage pancakes even more tender. Delicious and uncomplicated! Ingredients (per 1 serving)
Broccoli - 520 gr (350 gr net weight)
Eggs - 2 units.
Flour - 70-90 gr (as needed)
Sour cream - 40 gr
Salt - to taste
Vegetable oil (for frying) - 2-3 tbsp
Prepare the food according to the list.
Wash and dry the broccoli. Remove the sprout, cut the cabbage into medium sized florets.
Pour 2 liters of water into a pot, add 2 generous pinches of salt and broccoli florets. Bring the water to a boil and simmer the cabbage for 2 minutes.
Carefully drain the hot water. Place the cabbage in cold water for 20-30 seconds to stop the cooking process. Then drain thoroughly.
Chop the cabbage into a purée using an immersion or stationary blender.
One at a time, stirring each time, add the eggs.
Add the sour cream. Mix well.
In portions, mixing each time, add flour until the pancake batter has the consistency of thick sour cream. I added 90 grams of flour.
Add a little more salt to the finished batter, if necessary, to taste.
Heat vegetable oil in a frying pan over medium heat. Pour the batter into the pan, 1 tbsp, forming small pancakes. Fry the fritters for about 3-4 minutes on each side.
Prepare all pancakes in the same manner. If desired, you can fry the fritters under a lid on the second side to steam them further.
Broccoli fritters are ready.
Serve them to the table, if desired, topped with sour cream or your favorite sauce.
Bon appetit