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Broccoli-Cauliflower Fritters

Yield 6 to 8 servings

Ingredients

  • 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

How to Make It

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

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

  3. 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.