broccoli-tomato and shrimp fritters

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Shrimp fritters are a Jamaican appetizer and snack. At home, we eat them with hot Scotch Bonnet peppers cooked in the batter. I’ve added broccoli and tomato to the recipe; the broccoli adds crunch and colour, and the tomato adds colour and moisture. Without the shrimp, this is a vegetarian treat. Just increase the broccoli to 6 cups.

Broccoli Tomato and Shrimp Fritters

Yield: 11-12 three-inch fritters

12 ounces fresh broccoli (3 cups chopped)
500 g frozen and thawed shrimp, chopped
2 large eggs
1 cup (120 g) all-purpose flour
1 medium tomato, chopped and seeded
2/3 cup finely grated parmesan cheese (or mix 1/3 Parmesan and 1/3 Romano cheeses), optional
2-4 cloves garlic, minced (use more or less if you prefer)
1 teaspoon coarse salt, plus more to taste
1 teaspoon fresh ground black pepper
1/4 teaspoon of red pepper flakes, optional, OR
1 Scotch Bonnet pepper, finely chopped, with seeds for added heat or without seeds for less (optional)
1/4 cup cream or nonfat milk, more or less as needed to add cohesion to the batter
Vegetable oil for frying

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. Pulse the broccoli in a food processor 2-4 times. 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 or Scotch Bonnet pepper, if using. Add the broccoli. 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.

Cook’s Note: The tomato not only adds a pop of color but it also adds moisture to the fritter—a little trick I learned from my cousin Cathy!

Pour enough oil in 10-inch non-stick skillet to cover the bottom. Heat oil on medium heat until the pan sizzles when a drop of water is sprinkled in it. Using a 1/4 cup dry measure, scoop up the broccoli batter and carefully drop it in the hot skillet. Flatten slightly with a fork. Continue scooping, flattening, and frying fritters, about 3 at a time. Leave about 2 inches between each fritter. Fry on one side 3-5 minutes or until golden brown, then flip, and fry 1-2 minutes on the second side. Add more oil as needed.

Cook’s Note: Dip the 1/4 cup measure in water to ensure the batter releases as you scoop the batter into the skillet.

Transfer fritters to a paper towel lined serving plate. If the fritters won’t be eaten right away, they can be kept in a low oven. Serve these fritters with tzatziki sauce, lemon-garlic yogurt, or Sriracha-pickle mayonnaise. To make lemon-garlic yogurt, to one cup of Greek style yogurt, add fresh lemon juice and lemon zest to taste. For a garlic flavor, add minced garlic. Season with salt and pepper to taste. For Sriracha-pickle mayonnaise, put a 1/3 cup mayonnaise in a small bowl with about 2 teaspoons chopped pickle (more or less to taste). Add the Sriracha sauce to taste. If you haven’t got Sriracha sauce, use any red hot sauce like Tabasco.