Place a steaming basket into a medium size pot. Add water to the bottom of the pot, just enough water under the steaming basket.

Add the broccoli florets into the steaming basket and cover the pot with a lid. Bring the water to a boil to steam the broccoli until fork-tender, about 5 minutes. Drain the broccoli well and transfer to a cutting board. With a large knife, cut the florets into small pieces.

In a medium size bowl, whisk the eggs together well. To the eggs, add: the chopped broccoli, Parmesan cheese, flour and salt & pepper. Stir until well combined.

Place a non-stick pan over medium high heat. Add a little oil to coat the bottom of the pan. Add about 1/4 cup of the broccoli mixture to the pan. Flatten the mounds slightly with a spoon or spatula. You can cook 3-4 broccoli fritters at one time, spacing them about one inch apart.

Cook the fritters for 2 to 3 minutes on one side and then flip. Cook for an additional 1 to 2 minutes on the other side until golden brown.

Serve warm with sour cream, creamy horseradish sauce or homemade ranch dressing.