You can chop the broccoli in one of two ways. If you have a food processor, cut the broccoli into medium chunks, separating the florets from the stems. Pulse the stems in a food processor until most of the stems are finely chopped. Add the florets; continue to pulse until entire mixture is finely chopped. If you don’t have a food processor (or don’t want to dirty one) simply hand chop.You can cook the fritters in one of two ways. Twelve fritters fit perfectly in two medium (10-inch ) skillets, so if you have two, use them. Eleven fritters fit perfectly in a 12-inch skillet, so start by adding eleven to the pan and add the twelfth fritter after you flip the fritters when they are easier to move.Serve these fritters with a little extra chopped basil and your choice of one of the pestos on Planetarian Life or your favorite.
1/2cupthinly sliced scallions or finely diced onion
1/4cuppacked chopped fresh basil,plus extra for sprinkling
1/2cupplant milk,your choice
3tablespoonsolive oil
Instructions
Heat a large (12-inch) skillet or 2 medium (10-inch) nonstick skillets over low heat. Chop broccoli (see note above).
Mix flours, baking powder, salt and oregano and add to broccoli, along with scallions and basil; toss to coat. Add milk; mix with hands to combine. Using wet hands, divide mixture into 12 equal mounds and set on a baking sheet.
Before forming fritters, increase heat to medium-low and add 2 tablespoons of the oil to the large skillet (or 1 tablespoon each to the medium skillets). Reading note above, add the fritters and cook until impressively brown, 4 to 5 minutes. Turn fritters and continue cooking until second side is impressively brown, another 4 to 5 minutes, adding a littled rizzle of oil after turning them to keep them gently sizzling. Serve with pesto.