How to make easy and delicious fritters (that sneak in a few greens)

Here, broccoli and a few everyday ingredients are transformed into more-ish fritters. Quick and simple to prepare, they especially appeal to kids who often refuse to eat their greens! And adults will love them, too. Serve straight away, while still warm, along with a crunchy mixed salad.

Makes: about 10

Bring a pot of salted water to the boil and cook the broccoli florets for about 5–10 minutes until cooked through, then drain well and lightly mash with a fork. Set aside.

In a bowl, combine the flour, eggs, milk, salt and chilli flakes (if using) and whisk until you obtain a thick, smooth batter. Stir in the mashed broccoli, mixing well.

Heat plenty of oil in a large, deep frying pan until hot, then drop in a few tablespoons of the broccoli batter (you will need to cook these in batches), flattening them slightly with the back of a spoon or spatula. Cook for 2–3 minutes on each side, until golden all over.

Remove and drain well on kitchen paper to soak up any excess oil. Keep warm until all the fritters are cooked and then serve immediately. Sprinkle over the Parmesan and top with finely chopped fresh chilli, if you like.

Recipe extracted from Gennaro’s Verdure: Big and bold recipes to pack your plate with veg by Gennaro Contaldo (Pavilion Books)

Image credit: David Loftus