Garlicky broccoli peanut butter fritters
½ pound(s), chopped into florets
4 medium, green and white parts, thinly sliced
3 item(s), grated or crushed
1 large egg(s), lightly beaten
Peanut Butter & Co. Pure peanut powder
¼ cup(s), or enough for shallow frying
Low sodium soy sauce
1 piece(s), 1/2 inch grated
Crushed red pepper flakes
- For the fritters, fill a medium saucepan with 1 inch of water in the bottom. Cover the saucepan, bring to a boil, and then salt the water. Add the broccoli, cover the saucepan, and cook until very tender but not mushy, about 4 to 5 minutes. Drain well.
- Add the broccoli to a large bowl and use a fork or potato masher to mash until the broccoli is a chunky consistency. Stir in the scallion, 2 cloves garlic, egg, powdered peanut butter, salt, and black pepper. Gradually stir in enough flour to form a scoopable batter (it should be thicker than pancake batter, but thinner than cookie dough).
- For the Garlic-Ginger-Chili Soy Sauce: Mix 1 clove garlic and remaining ingredients