Broccoli never confuses any of our CSA members, but it’s always nice to find a new preparation! This dish is a summer favorite in our household, originally from the Smitten Kitchen blog (I know we really are Smitten with Deb’s recipes). She serves it as a fritter with aioli, but we go the parmesan route serving it with a fresh tomato or a dollop of ricotta. It’s also great over a pile of marinara and with a thick slice of mozzarella. Bonus points for easy, and kid-friendly!
Start by chopping the broccoli into uniform chunks, about one inch or less in size. When you mix the batter together, the broccoli should mush up a little, but still hold it’s shape. Steam, blanch, boil or whatever to get the broccoli cooked but still green. This is also a great dish to add parboiled greens, like kale or swiss chard to.
Broccoli Parmesan Cakes
1 lb broccoli, bottom stem removed and sliced into one inch chunks
1/2 cup flour
1/3 cup grated parmesan
1 clove garlic, minced
1/2 teaspoon salt
1 teaspoon baking powder
To serve: 1 big tomato and ricotta
Place about an inch of water in a large saucepan. Bring to a boil then toss in the broccoli, cover and steam for about 2-3 minutes. Broccoli should be bright green and softened. Drain broccoli and press out all the water. You should have about 3 cups broccoli. Let cool.
Toss the broccoli and dry ingredients together until the broccoli is coated with the mixture. Add in the egg and cheese.
Heat olive oil in a cast iron skillet over medium-low heat. Add batter in 1/2 cup scoops, cooking about 3 cakes per batch. Cook a few minutes on each side until golden. Serve garnished as desired, with a big slice of tomato and scoop of ricotta.
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