Main Dish |
Side Dish |
½ small bunch broccoli
Trim broccoli; pare stems. Cut flowerettes into 1-inch pieces, and stems into ¼-inch slices. Cook, covered, in boiling salted water in a large saucepan for 5 minutes; drain; mash.
Combine butter, water, salt and garlic powder in a large saucepan. Heat until water is boiling and butter is melted. Add flour all at once; remove from heat. Stir mixture quickly with a wooden spoon until dough comes away from side of pan and forms mound in center.
Add eggs, one at a time, beating well after each addition until mixture is smooth. Stir broccoli into dough; chill 2 hours or overnight.
Pour enough oil into a deep skillet or large saucepan to make a 3-inch depth; heat to 375. Scoop up a heaping teaspoonful of the dough, push it off into the oil with another teaspoon. Continue with spoonsful of dough; frying just a small batch at a time. Brown about 2 minutes on one side; then turn. Remove with a slotted spoon to paper toweling to drain.
Make-ahead tip: Dough may be prepared the day before. Puffs may be fried several hours before serving. Heat on a cookie sheet in a moderate oven (350) for 10 minutes.
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