Yield: 14 three-inch fritters
8 ounces fresh broccoli (3 cups chopped)
500g large shrimp, chopped
2 large eggs
1 cup all-purpose flour
1 large tomato, chopped and seeded
2/3 cup finely grated parmesan cheese (or mix 1/3 Parmesan and 1/3 romano cheeses)
2 cloves garlic, minced
1 teaspoon coarse salt, plus more to taste
1 teaspoon fresh ground black pepper
1/4 teaspoon of red pepper flakes OR
2 Scotch Bonnet peppers, finely chopped, with seeds for added heat or without seeds for less
1/4 cup cream or nonfat milk, or less as needed to add cohesion to the batter
To prepare the broccoli, cut the florets from the stems. With a vegetable peeler, peel off the tough outer coating of the stems. Chop stems roughly into 1/2 inch pieces. Separate the florets into 1 inch pieces.
Fill a large pot with about 3 inches of water and bring to a boil. Add about a teaspoon of salt to the water. Add the broccoli. Cook 5-6 minutes or until tender. The broccoli will be a bright green color. Drain the broccoli in a colander and rinse under cold water to set the color and stop the cooking process. Mash the cooked broccoli coarsely with a potato masher. Broccoli should still be chunky and not too small.
In a large bowl, beat the eggs. Add the flour, tomato, cheese(s), garlic, salt, black pepper, and pepper flakes, if using. Add the mashed broccoli and shrimp. Use a large wooden spoon to mix all the ingredients together. Add the cream or milk if the batter doesn’t clump together when dropped from the spoon.
Spray a large skillet with cooking spray. Heat the skillet on medium heat until the pan sizzles when a drop of water is sprinkled in it. Using a tablespoon or a cookie scoop, scoop up the broccoli batter and plop it in the hot skillet. Flatten slightly with a fork. Continue scooping, flattening, and frying fritters with cooking spray to fill the pan. Leave about 2 inches between each fritter. Fry on one side 3-5 minutes or until golden brown, then flip, and fry 3-5 minutes on the second side.
Transfer fritters to a serving plate. If the fritters won’t be eaten right away, they can be kept in a low oven. Serve these fritters with Sriracha sauce, if desired.