Ingredients;
Half or full head of raw broccoli, trim the broccoli by discarding the leaves and core.
Next, cut and break the raw florets from the broccoli and place directly into a colander for steaming. Insert a skewer or thin-blade knife to detect its tenderness.
When tender, remove the colander from the heat to cool.
In the meantime, make the batter:
Pour four heaped tablespoons of semolina into a mixing bowl.
Add a small cup of water to mix the flour into a batter consistency.
In a separate cup, add two teaspoons of replacement egg powder.
Add four tablespoons of water and combine with the egg powder until it thickens. If you find it too hard to stir, add more water until the consistency becomes more comfortable to mix.
Do not make it too watery; it will not stick to the steamed broccoli.
Pour the egg replacement mixture into the semolina and combine.
Add a pinch of Himalayan Pink Salt.
Insert the steamed broccoli pieces into the batter and ensure adequate coverage.
In a non-stick frypan, add the extra virgin olive oil covering the base, and on moderate heat, place the broccoli pieces covered in batter directly into the pan.
When golden underneath turnover.
Lift broken broccoli pieces with the batter and tablespoon them into the frypan.
Check out the recipe for Cauliflower Fritters.
Both these recipes are delicious.
Enjoy!
Julie Eden