Separate the florets from their stems.

Cut the florets into 1-inch chunks.

Add 1/2" of water to large pan and bring to a boil. Add broccoli, cover pan and cook 3-5 minutes

Drain the broccoli, then set it aside to cool slightly.

Add broccoli to food processor and puree

In the bottom of a large bowl, lightly beat your egg.

Add the flour, cheese, garlic, salt, pepper, red pepper flakes and whisk to combine.

Add in the pureed Broccoli and stir together to mix.

Set a heavy skillet over medium-high heat and add oil, if oil pops lower heat to medium.

Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula.

Repeat with additional batter, leaving a couple inches between each.

Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then serve.