Ballpark Boom Broccoli Cheddar Fritters

Broccoli fritters only stay crisp when you get the water out before the batter goes together. Steam the florets until bright green, chop them fine, then squeeze them dry so the cheddar and breadcrumbs can bind instead of sliding around in a wet bowl. TGCS Co Ballpark Boom goes into the mix for mustard, chive, garlic, and a quick habanero kick, then it comes back at the table as the dip. The crust turns deep gold in the skillet while the middle stays green, cheesy, and just soft enough to pull apart. Makes 8 fritters and serves 4.

What you need

Food:

500 g broccoli florets, stems included if peeled and diced small

2 large eggs

1 cup packed sharp cheddar, coarsely grated (about 115 g. Pre-shredded cheese carries starch and does not melt as cleanly.)

1/2 cup panko breadcrumbs

1/4 cup all-purpose flour

2 tbsp TGCS Co Ballpark Boom, plus 4 tbsp for dipping

2 green onions, thinly sliced

1 small garlic clove, finely grated

1/2 tsp kosher salt

1/4 tsp black pepper

Neutral oil for shallow frying

Lemon wedges for serving

Equipment:

Steamer basket and medium pot (a microwave-safe bowl with a loose lid also works)

Clean kitchen towel

Large mixing bowl

Heavy skillet

Flat metal spatula

Wire rack set over a sheet pan

How to cook it

1. Steam the broccoli for 3 to 4 minutes until bright green and just tender enough for a knife to enter the stem. It should still have some bite. (If microwaving, add 1 tbsp water, cover loosely, and cook in 60-second bursts.)
2. Spread the broccoli on a board for 5 minutes so the steam can escape, then chop it into pieces no larger than a pea. Pile the chopped broccoli into a clean kitchen towel and squeeze hard over the sink. DO NOT SKIP THE SQUEEZE. Water left in the broccoli turns a crisp fritter into a soft pancake.
3. In a large bowl, beat the eggs with 2 tbsp TGCS Co Ballpark Boom. Add the broccoli, cheddar, panko, flour, green onions, garlic, salt, and pepper. Stir until no dry flour remains, then let the mixture sit for 5 minutes so the breadcrumbs hydrate.
4. Scoop the mixture into 8 equal portions. Press each one into a compact patty about 8 cm wide and 1.5 cm thick. If a patty cracks at the edge, press it back together with damp fingers. (Broccoli moisture varies. If the first patty will not hold, mix in 1 more tablespoon of panko.)
5. Pour enough oil into the skillet to cover the bottom by about 3 mm. Heat over medium until a loose breadcrumb sizzles the moment it lands, around 350 F if you are using a thermometer.
6. Fry one test fritter first. Set it in the oil and leave it alone for 3 to 4 minutes until a dark golden edge appears around the bottom. Slide the spatula fully underneath, flip in one confident move, and cook the second side for 3 minutes. The cheese should smell nutty, not burnt.
7. Taste the test fritter and adjust the remaining mixture with salt or another spoonful of panko if needed. Fry the rest in batches without crowding the skillet. Personally I keep the heat at medium and give the pan a minute to recover between batches.
8. Transfer the cooked fritters to the wire rack. NEVER STACK HOT FRITTERS. Trapped steam softens the crust you just built.
9. Serve hot with the remaining TGCS Co Ballpark Boom in a small bowl and lemon wedges on the side. A quick squeeze of lemon sharpens the cheese and brings the broccoli back to the front.
10. ENJOY!