Inspired by a recipe found at Culture Magazine that was posted at Smitten Kitchen (the pictures on this site are wonderful and each recipe literally “walks” you through the recipe – you should check it out…) The Lady made Broccoli Comte Fritters today to go with some chicken sausage. The original recipe used Parmesan, but because The Lady had a large wedge of Comte in the fridge, she adapted the recipe and went with Comte.
Here’s what she did:
Ingredients:
1 Large bunch of Broccoli, chopped.
1 Cup Chicken Broth, homemade is better if you have it. The Lady did.
1 Large Egg
½ Cup Flour
½ Cup Grated Comte
Salt and Pepper to taste
Panko Crumbs
EVOO
Preparations:
Prepare the broccoli by trimming (and discarding) off the largest part of the main stem and cut the rest, stems and florets, into ½ pieces.
Steam broccoli pieces in chicken broth; about 7-8 minutes.
While stemming, beat egg and add flour, Comte, salt and pepper to a large bowl and mix.
Drain broccoli and rinse gently in cold water to cool down.
Add broccoli to egg and cheese mixture. Mash broccoli with a fork just enough to make it easier to form into fritters. Mix all ingredients together (The Lady wore gloves and used her hands.). Form patties.
Dredge through panko to coat nicely.
Pan fry in EVOO until golden brown and cooked through.
Will be crunchy on the outside and soft on the inside.
Serve with sour cream.
Makes 4 medium size fritters.
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