• In a large pot with a colander attachment or insert, steam the broccoli on a medium heat (this should allow the water to come to a rolling boil) with the lid on for 10-12 minute or until the broccoli is fork tender.
• Remove the broccoli, then chop the broccoli into smaller pieces and add to a large mixing bowl.
• To the mixing bowl, add in the garlic powder, salt, and pepper. Pour in the corn.
• Crack the egg directly into the bowl of the chopped broccoli, corn, and seasonings.
• Lastly, pour the cheddar cheese and flour into the bowl with the other ingredients.
• Using a spatula, mix the ingredients together until the cheese and flour are fully incorporated and the mixture becomes tacky and slightly clumpy.
• For frying the fritters: Add the olive oil to a large frying pan over a medium heat. Using a large (#20) cookie scoop, scoop some of the fritter batter, and add to the frying pan. Cook on each side for 1-2 minutes or until the sides begin to brown and crisp. Flip GENTLY.
• When the fritters are done frying, add to a paper-towel lined plate or cooling rack. Repeat until all the mixture has been used.

For the Horseradish Dip

• For an optional dipping sauce to go with these broccoli fritters, mix together horseradish spread, sour cream, salt, pepper, and a squeeze of lemon. Whisk well.