Broccoli Parmesan Fritters

Separate the florets from the biggest stem(s) of broccoli. Cut the florets into 1-inch chunks. Peel the stems, as their skin can be thick, then slice them into 1/2-inch lengths. Aim for about 3 cups of chopped broccoli.

Steam the broccoli until tender but not mushy. A quick method is to bring a 1/2-inch of water to a boil in a small saucepan, add the broccoli, cover it with a lid, and simmer for 5 to 6 minutes. Drain and set aside to cool slightly.

In a large bowl, lightly beat the egg. Add flour, cheese, garlic, salt, and pepper. Add the cooled broccoli and mash lightly with a potato masher, leaving recognizable bits. Stir the mixture together to form a batter.

Heat a large, heavy skillet over moderate heat. Add a slick of oil, about 2 to 3 tablespoons. When the oil is hot, scoop a two-tablespoon-sized mound of batter into the pan, flattening it slightly with a spoon or spatula. Repeat, leaving space between mounds.

Cook the fritters until brown underneath, about 2 to 3 minutes, then flip and cook the other side until golden, about another 1 to 2 minutes.

Transfer fritters briefly to paper towels to drain, then serve immediately, or keep them warm on a baking sheet in a 200-degree oven until needed.

Serve with a dollop of garlicky lemon yogurt, homemade ricotta, or just a squeeze of lemon juice. They can also be topped with crumbled feta or a runny fried egg.