In a separate, medium bowl, whisk together eggs and buttermilk until evenly combined. Stir in broccoli stems, cheddar cheese, onion and parsley.
3 Eggs, 1 c. Broccoli Stems - Grated, 1/2 c. Cheddar Cheese - Grated, 1/4 c. Buttermilk, 1/8 c. Onion - Chopped Fine or Grated, 1/8 c. Parsley - Finely Chopped
Stir the wet ingredients into the dry ingredients until evenly mixed.
Heat 3" of vegetable oil over medium heat in a high-sided frying pan or saucepan until the oil reaches 325°F. Batter should sizzle gently on contact. If it pops or burns quickly, the oil is too hot.
Oil
Spoon rounded tablespoons of batter into the oil. Don't crowd or they will stick.
Fry until golden brown (2-3 minutes).
Remove with a slotted spoon and let drain on a paper-towel lined plate.
Notes
Serve hot.Store leftover hush puppies in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 2 months. To reheat, place the hush puppies on a parchment-lined baking sheet and bake in the oven at 350°F for about 5 minutes or until warm.