Broccoli Or Cauliflower Fritters Food

EASY BROCCOLI AND CAULIFLOWER FRITTATA

Steps:

• In a 12-inch nonstick ovenproof skillet, melt the butter with the olive oil over medium heat.
• Add the onions, garlic, broccoli, and cauliflower. Cook over medium heat, stirring occasionally with a heatproof spatula until the vegetables are crisp-tender. Then add 2 tablespoons water to the skillet, cover, and steam for 2 minutes, at which point the vegetables should be tender.
• Arrange the pasta on top of the vegetables. Pour the eggs over all and sprinkle with the thyme, salt, and pepper.
• Cook the frittata, lifting the edges occasionally to let uncooked egg flow underneath and wiggling the spatula in the center of the frittata so the egg can flow under and cook evenly until the bottom is lightly browned and the frittata is almost set. Shake the pan occasionally so the frittata doesn't stick.
• Heat the broiler. Place the frittata under the broiler, about 6 inches from the heat source, and broil for another 4 to 8 minutes or just until the egg mixture is set. Remove the skillet from the oven.
• Sprinkle the frittata with both kinds of cheese. Put it back under the broiler. Broil for 3 to 6 minutes longer, rotating the skillet occasionally so it cooks evenly until the cheese is melted and begins to brown.
• Cut the frittata into wedges and serve immediately.

EASY CAULIFLOWER BROCCOLI FRITTERS

Steps:

• Chop cauliflower into pieces and boil until softened, then drain.
• Chop broccoli into pieces and boil until softened, then drain.
• In a large bowl, mash together cauliflower and broccoli.
• In a separate bowl, beat eggs, then add mozzarella, almond flour, and seasoning and mix together.
• Form mixture into patties and fry in olive oil over medium-high heat until golden brown.

BROCCOLI OR CAULIFLOWER FRITTERS

Steps:

• 1. Preheat deep fryer or oil in a pan to about 375 degree F. In a bowl, mix flour, milk, seasonings, baking powder, egg and butter, until smooth. Now stir in the cheese, cauliflower and onion. Refrigerate mixture for 1 hour. I drop by tablespoonfuls into the hot oil and fry until golden. Drain on paper towels, season and enjoy!

BROCCOLI-CAULIFLOWER FRITTERS

Steps:

• Add water to a saucepan and bring to a boil.
• Add broccoli and cauliflower florets and cook 10-12 minutes or until very tender; drain.
• Transfer florets to a large bowl.
• Mash florets with a fork or potato masher (doesn't have to be a completely smooth consistancy, I leave in a few clumps of vegetables) Add in eggs, onion, pecans, flour, and salt and pepper to taste; stir to mix well.
• In an electric skillet, pour oil to a depth of 1/4 inch; heat to 350 degrees.
• Drop vegetable mixture by tablespoonfuls into the oil.
• Cook in batches for 1 to 2 minutes on each side or until they become lightly browned.
• Transfer to a papertowel lined plate to drain; keep warm.
• Serve immediately.

GARLICKY SAUTEED BROCCOLI AND CAULIFLOWER

Steps:

• Heat the butter and 2 tablespoons of the oil in a large skillet over medium-high heat.
• Add the broccoli and cauliflower in a single layer, sprinkle with 1/2 teaspoon salt and cook, undisturbed, until the undersides are browned in spots, 3 to 4 minutes. Continue to cook, stirring every 1 to 2 minutes, until browned all over and crispy and tender, about 5 minutes more.
• Reduce the heat to medium and push the vegetables to one side of the skillet. Add the garlic and remaining 1 tablespoon oil to the empty side and cook, stirring, about 30 seconds. Mix the garlic into the vegetables and add a large splash (about 3 tablespoons) of water. Squeeze in half a lemon, if using. Cook, stirring, until the juices have evaporated.