I’ve previously made this dish with marrow and zucchini (courgette), but thought I’d try it with broccoli this time. Basically, you end up making small [American-style] pancakes out of vegetables – a great way to get kids to eat their greens! These make a great snack or light dinner and are fantastic with some sour cream or a thick yogurt dip on the side.
To get started:
1. Grate broccoli (or zucchini or marrow) to yield about 1 cup’s worth of grated veggies.
2. Gradually mix in about 40g of flour (about 5 tablespoons), 2 eggs yolks that have been beaten together with a large pinch of salt, and some finely chopped dill or parsley, if you like them, into the grated vegetables. If the batter (should feel like pancake batter) is too runny, add a bit more flour (half-flour/half-semolina also works well here).
Beat the 2 leftover egg whites until foamy and fold in.
The consistency of the batter should be something like this.
Heat oil in a skillet at medium-high heat and drop large spoonfuls of batter, about 3 at a time (depending on the size of your skillet).
I had a few going at the same time.
Flip and cook until the batter has cooked through and the sides are slightly crispy, generally, about 3 minutes on each side.
Lightly browned and golden is how you want them.
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