Broccoli Parmesan Fritters 3 cups chopped fresh broccoli 1 large egg 1/2 cup all-purpose flour 1/3 cup finely grated parmesan cheese 1 or 2 small clove(s) garlic, minced 2-3 T chopped green onion 1/2 teaspoon Kosher salt Pinch of red pepper flakes or several grinds of black pepper 2-3 T Olive oil (**not extra-virgin**) 1/4 - 1/2 T. butter Chop broccoli into 1-inch pieces, keeping mainly the tops. Steam the broccoli in a double-boiler until tender but not mushy. You can microwave it if you'd rather, but steaming is better for this recipe because you'll want the moisture to remain in the broccoli. It helps form the fritter dough later on. Once it's done, drain the broccoli and then put it in the freezer for 8-10 minutes. This will cool it without drying it out. After it's cool, turn it onto a cutting board and chop into 1/2-inch pieces. In the bottom of a large bowl, lightly beat the egg with a fork. Add flour, cheese, garlic, green onion, salt, and pepper. Mix slightly. Add the cooled broccoli and use a potato masher to mash the bowl's contents together until a stiff, sticky dough forms. Don't overdo it; leave recognizable broccoli bits intact, but make sure the dough is workable and cohesive. It should seem a bit like biscuit dough: lumpy and not smooth. Heat a large, heavy skillet (cast iron is best!) over moderate heat. Add olive oil and butter. While the skillet is heating up, lay out a large sheet of wax paper. Using your hands, scoop out a mound of dough about the size of a ping-pong ball and set it on the wax paper. Repeat until half the wax paper is covered in dough balls. Leave about an inch in between balls. Fold the wax paper over and place a cutting board on top, then press down to smash the balls into patties about 1/2-inch thick. Once the skillet is hot (test by flicking a droplet of water into it; it should hiss and sputter), use a spatula to scoop the patties off the wax paper and into the skillet. Leave a half inch or so between patties in the skillet. Once they are brown underneath, 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes. Repeat until all the dough is cooked, adding oil & butter as needed to keep the skillet slick. Transfer to a cooling rack set on top of paper towels to drain. Eat immediately, or keep warm in a 200-degree oven. They also microwave well.