Wash the broccoli, then separate its florets. Steam or boil the broccoli florets until just tender, 3-4 minutes.

Allow the boiled or steamed broccoli to cool down for 10 minutes, then roughly chop them using a knife. You can also use a food processor or potato masher, however, the broccoli may quickly become overly-mashed.

Add the chopped broccoli, flour, shredded Parmesan cheese, eggs, grated garlic, Italian seasoning, salt, and pepper to a bowl and mix until well combined.

In a large skillet, heat a thin layer of olive oil over medium heat. Ensure the oil is hot before adding the broccoli mixture to get a crispier exterior.

Scoop some broccoli mixture into the hot oil. Flatten slightly with the back of an oiled spoon. Cook until golden brown, about 2-3 minutes per side. Repeat the same process with the remaining mixture. With these measurements, you will make 7-8 fritters using 2 heaped tablespoons of broccoli mixture.

Once cooked, transfer the fritters to a paper towel-lined plate to remove excess oil.

Serve warm with the tomato basil sauce, or with some sour cream or yogurt sauce.

Heat the olive oil in a small saucepan over medium heat.

Add the minced garlic and sauté until fragrant.

Add canned tomatoes, fresh basil leaves, salt and pepper.

Gently simmer for 10 minutes until the tomatoes are cooked and you have achieved your desired consistency.

Allow the sauce to lightly cool, then blend until smooth using a blender.

Serve as a dipping sauce with your crispy broccoli fritters!