Cooking with Charlie

It's official: I'm a middle-aged mom.  It's Bethesda Restaurant Week at the moment and I could have gone out to dinner last night... but instead I chose to spend the evening at home with Charlie.  Since  I'm feeling overwhelmingly guilty about being out of town for his first full weekend as part of our family, I thought that maybe we could squeeze two days' worth of cuddles in last night.  I mean, just look at this face...

Wouldn't you trade steak frites for some Charlie loving?  Well, I did, and it was a great decision.  But I've got to be honest with you.  I stayed home, snuggled with my puppy, and still managed to have a great dinner.  How's that, you ask?  Well, I'll tell you!  I made the most amazing broccoli fritters - and I fit them in around Charlie's schedule!

Broccoli Fritters
(from Smitten Kitchen)
makes 10

3 c chopped broccoli
1 lg egg
1/2 c flour
1/3 c grated parmesan
1 tsp minced garlic
1/2 tsp Kosher salt
sprinkle of Cayenne pepper
oil

Chop the broccoli into 1" florets and cook until al dente.  I steamed it in a bowl in the microwave, with some water in the bottom and covered with cling film, for five minutes.  (Once the microwave has started, take the opportunity to throw a squeaky toy around with your dog.)  Then drain the broccoli and set aside to cool.  (This is when you can serve the doggie his dinner.)

Beat the egg in a large bowl, and then combine well with the flour, cheese, garlic, salt, and pepper.  Further chop the broccoli into smaller pieces; they don't have to be uniform and can be as messy as you want.  Mix the broccoli in with the batter and cover and refrigerate.  (This is your chance to go on a post-dinner walk.  Don't forget to sniff everything and jump in a few puddles!)

(When you get back, someone's going to be tuckered out and will probably pass out in a corner of the kitchen, leaving you free to finish your fritters.)  Heat a large, heavy skillet over medium heat.  Once hot, add oil to coat the bottom.  Once the oil is hot, scoop up a two-tablespoon mound of broccoli batter and drop it into the pan, flattening slightly with the back of the pan.  Repeat with additional batter.  Cook the fritters for 3 to 4 minutes on each side or until golden, adding oil between batches as needed.  Drain the fritters on a plate covered with paper towels.

I enjoyed my broccoli fritters with a slice of tomato and another of mozzarella on top - delish! They would also be good dipped in Greek yogurt or smothered with pesto.  (However, how you eat them without attracting canine attention is up to you.  I had to be sneaky to avoid having them stolen from the plate!)

What are you cooking this weekend, dear readers?  Anything that includes a break for cuddles?