11⁄2 cups (4 oz/125 g) chopped broccoli rabe
2 cups (10 oz/315 g) stone-ground cornmeal
1⁄2 cup (2 oz/60 g) grated Parmesan cheese
1 Tbsp all-purpose flour
1 tsp baking soda
1 tsp baking powder
1⁄3 cup (1 oz/30 g) minced green onions,
white and tender green parts only
1 egg, separated, plus 2 egg whites
11⁄2 cups (12 fl oz/375 ml) buttermilk
Canola oil for frying
Bring a pot of salted water to a boil. Have
ready a large bowl of ice water. Add the
broccoli rabe to the boiling water and cook
for 1 minute. Drain and transfer to the ice
water. Drain again and spread on paper
towels to dry.
In a bowl, combine the cornmeal, cheese,
flour, baking soda, baking powder, and 1 tsp
salt and mix well. Add the green onions,
egg yolk, and buttermilk and stir until well
combined. Stir in the broccoli rabe. In a bowl,
using an electric mixer, beat the egg whites
until stiff peaks form. Fold into the batter.
Pour oil into a large saucepan to a depth of
about 2 inches (5 cm) and heat to 325ºF (165°C).
Working in batches, drop in the batter by the
tablespoonful and fry until golden brown,
3–5 minutes. Using a slotted spoon, transfer
the fritters to paper towels to drain. Let the oil
return to 325°F before frying the next batch.