Broccoli Fritters with Lemon Sauce

Wash the broccoli well

Separate the florets from the stalks

Use the rest for another recipe

Bring a lot of salted water to a boil

Let it come to a simmer

Add the broccoli florets and cook until they're cooked but still firm

Drain well in a colander

Place the broccoli florets in a food processor or blender

Add the eggs, flour, salt, and black pepper and blend until smooth

Blend while pulsing the processor to chop the broccoli finely. Reserve

For the butter and lemon sauce: Reduce the lemon juice in a small pan over low heat until it's concentrated to 2 tablespoons

Remove from heat and add 2 pieces of cold unsalted butter, blending well

Return to low heat and add the remaining butter, adding 2 pieces at a time (the mixture should be creamy)

When the butter seems to be melting and not thickening the sauce, remove from heat before adding more butter

Season with salt and black pepper to taste

Add the chopped green onion

Blend in the cold unsalted butter and lemon zest, then remove from heat

Use to grease the skillet

To fry the fritters, use 2 tablespoons of batter at a time and fry both sides

Serve with the lemon sauce

Makes 19 fritters.