Broccoli-Cauliflower Fritters

Southern Living
6 to 8 servings


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1/2 pound fresh broccoli florets
1/2 pound fresh cauliflower florets
2 cups boiling water
2 eggs, lightly beaten
1 small onion, diced
1/2 cup chopped pecans, toasted
1/2 cup self-rising flour
1/2 teaspoon salt
Vegetable oil


Cook florets in 2 cups boiling water in a Dutch oven over medium heat 10 to 12 minutes or until very tender; drain.

Mash florets with a fork or potato masher in a large bowl. Stir in eggs and next 4 ingredients.

Pour oil to a depth of 1/4 inch into a large skillet; heat to 350°. Drop broccoli mixture by tablespoonfuls into hot oil; cook, in batches, 1 to 2 minutes on each side or until lightly browned. Remove to a wire rack on a baking sheet; keep warm.

Created date

February 2002