1 small/medium head (1/2 pound) broccoli, chopped into florets
4 scallions, green and white parts, thinly sliced
2 to 3 cloves garlic, grated or crushed
1 large egg, lightly beaten
1/2 cup Golden Nuts Sauce (more for dipping later)
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1 pinch of crushed red pepper
1/4 to 1/2 cup all-purpose flour
Oil, for shallow frying (Peanut or Coconut Oil)
Boil broccoli on medium heat until fully cooked...about 5 minutes until soft, not mushy.
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, 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).
Coat the bottom of a large skillet with oil; heat over medium-high heat. Once the oil is hot, turn the heat down to medium. Use a 1 1/2-tablespoon scoop to drop the fritters into the skillet, making sure not to crowd the pan. Use a lightly oiled metal spatula to slightly flatten each fritter. Cook until golden, about 2 to 3 minutes per side, and then transfer the fritters to a paper towel-lined plate. Repeat as necessary until the batter is gone.
Serve the fritters warm along with the extra Golden Nuts sauce for dipping.
This recipe can be veganized by substituting the eggs with a plant-based alternative like apple sauce. Use about 2 tablespoons of apple sauce to replace 1 large egg.