Easy Broccoli Fritters Recipe

These are the broccoli fritters I make when the fridge looks a little tragic and we still want something crispy, savory, and vaguely wholesome. Think: tender, garlicky bites of broccoli tucked into a golden, cheesy pancake situation. They’re fast, they’re kid-approved (how?!), and they’re the perfect “catch-all” for that broccoli crown giving you side-eye from the drawer. You pan-fry them till the edges get lacy and addictive, and then dunk in whatever sauce you’ve got going. Dinner, snack, breakfast—these don’t judge.

The first time I made these, my husband hovered at the stove “just to try one,” and suddenly there were four missing. Our kid calls them broccoli cookies, which feels wrong but also… effective. Now they’re in the weekly rotation. I’ll chop the broccoli while the coffee’s still doing its job, and by the time the skillet is hot, everyone’s lingering around the kitchen like we’re at a diner I somehow run in my pajamas.

How to Make It

Grab a big bowl and a skillet. Chop about 3 cups of broccoli super fine—either rock the knife or pulse in the food processor until it looks like “rice.” I like to throw it in the microwave with a splash of water for 2–3 minutes just to soften it up a smidge. Then the important part: squeeze out the extra water. I wrap it in a clean towel and wring like I’m mad at it. Wet broccoli = soggy fritters = tears.

In the bowl, whisk 2 large eggs with 1/3 cup flour (AP or chickpea—both work), 1/2 teaspoon baking powder, 1 small grated garlic clove, 1/2 teaspoon kosher salt, a few grinds of pepper, 2 chopped green onions, and 1/3 cup finely grated Parmesan (or cheddar if you’re cozy like that). Add the broccoli and stir. You want a thick, scoopable batter—if it looks loose, add a tablespoon more flour or cheese. If it’s dry and crumbly, splash in another tablespoon of beaten egg (or a glug of milk).

Heat a slick of oil (2 tablespoons) in a nonstick skillet over medium. Scoop heaping tablespoons of batter, press gently to flatten, and let them chill for 3–4 minutes per side. Don’t rush; color equals flavor and crispiness. If your pan runs dry, add a bit more oil. I like a squeeze of lemon and a sprinkle of flaky salt when they’re hot, then I shuffle them to a wire rack so they don’t steam themselves into sadness.

Sauce it up with lemony yogurt, sriracha mayo, honey mustard, or honestly just ketchup if we’re being real.

✔Ingredient Notes

– Broccoli: Finely chopped or “riced” is key. Too chunky and the patties won’t hold. Quick steam or microwave, then squeeze out the moisture like you mean it.
– Eggs: Glue! Two usually does it. If your batter is dry, add a splash more. If it’s too loose, add flour or cheese.
– Flour: All-purpose is classic. Chickpea flour makes them extra toasty and gluten-free. Almond flour works in a pinch—add an extra tablespoon of egg with it.
– Cheese: Parmesan is salty and sharp; cheddar gets melty and cozy. Don’t overdo it or they’ll ooze instead of crisp.
– Green Onion: Brings life. Chives or a tiny bit of minced red onion are fine stand-ins.
– Garlic: One small clove is enough; raw garlic hits hard. Granulated garlic works if your kid is garlic-sensitive.
– Baking Powder: Tiny lift = tender centers. Skip it and they’re denser (still good).
– Oil: Neutral oil (avocado, canola) for frying. Butter burns, olive oil is fine if you keep the heat gentle.

✔Recipe Steps

1. Chop or pulse 3 cups broccoli until fine; microwave-steam 2–3 minutes and cool slightly.
2. Squeeze out moisture in a clean towel until dry-ish.
3. Whisk 2 eggs, 1/3 cup flour, 1/2 tsp baking powder, 1 small grated garlic clove, 1/2 tsp salt, pepper, 2 chopped green onions, and 1/3 cup grated Parmesan.
4. Fold in broccoli; adjust with a tablespoon more flour or cheese if batter seems loose.
5. Heat 2 tbsp oil in a nonstick skillet over medium; scoop heaping tablespoons, flatten gently.
6. Cook 3–4 minutes per side until deep golden; drain on a rack, salt, and hit with lemon.

What to Serve It With

– Lemon-garlic yogurt: Greek yogurt + lemon zest + pinch of salt.
– Sriracha mayo or chipotle mayo if you like a little drama.
– A simple green salad with vinaigrette to balance the crispy richness.
– Fried eggs and hot sauce for breakfast-for-dinner energy.
– Grilled chicken, salmon, or tofu to make it a full meal.

✔Tips & Mistakes

– Squeeze the broccoli. I know, I’m nagging. It matters.
– Don’t overcrowd the pan—steam = sad edges.
– Medium heat is your friend. Too hot and they scorch before the middles set.
– Batter too crumbly? Add a splash of egg or yogurt. Too runny? A spoonful of flour or more cheese.
– Let them rest on a wire rack, not stacked, so they stay crisp.

✔Storage Tips

Fridge: stash leftovers in an airtight container up to 4 days. Reheat in a skillet, toaster oven, or air fryer so the edges wake back up.
Freezer: lay flat on a sheet, freeze, then bag—good for 2 months. Reheat from frozen at 400°F until hot and snappy.
Cold straight from the fridge? I support this. Also terrific under a fried egg for a 9 a.m. victory lap.

✔Variations and Substitutions

– Gluten-free: use chickpea flour or a 1:1 GF blend. If using almond flour, add a little extra egg for binding.
– Dairy-free: skip the cheese and add 1 tablespoon nutritional yeast for umami, plus a pinch more salt.
– Herb it up: parsley, dill, or basil—whatever’s lounging in the crisper.
– Add-ins: a handful of corn, grated zucchini (squeeze it too), or crumbled feta for tang.
– Bake or air-fry: 425°F on a parchment-lined sheet, lightly oiled, 10–12 minutes per side; or air-fryer at 390°F for 8–10 minutes, flipping once.
– Sauces: swap honey ↔ maple in your dip; tamari ↔ soy sauce if you go the soy-lime route; a splash of rice vinegar if you’re out of lemon.

Frequently Asked Questions

Easy Broccoli Fritters Recipe

Crispy, cheesy broccoli fritters made with tender florets, cheddar, and a simple batter—pan-fried in minutes for a family-friendly snack or side.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 cups broccoli florets finely chopped; lightly steamed or microwaved until tender-crisp
• ▢ 2 large eggs
• ▢ 0.5 cups shredded cheddar cheese
• ▢ 0.33 cups plain breadcrumbs panko or regular
• ▢ 0.25 cups all-purpose flour
• ▢ 0.5 teaspoons baking powder
• ▢ 2 cloves garlic minced
• ▢ 2 scallions green onions thinly sliced
• ▢ 2 tablespoons fresh parsley chopped
• ▢ 0.75 teaspoons kosher salt or to taste
• ▢ 0.5 teaspoons black pepper freshly ground
• ▢ 2 tablespoons olive oil for pan-frying

Instructions

Preparation Steps

• Steam or microwave the chopped broccoli just until bright green and tender-crisp, then finely chop. Pat dry with paper towels to remove excess moisture.
• In a large bowl, whisk the eggs. Stir in cheddar, breadcrumbs, flour, baking powder, garlic, scallions, parsley, salt, and pepper until combined.
• Fold the chopped broccoli into the batter until evenly coated. If the mixture seems too wet, sprinkle in a little more breadcrumbs; if too dry, add a splash of water.
• Heat olive oil in a large nonstick skillet over medium heat. Scoop about 2 tablespoons of mixture per fritter, dropping into the pan and flattening gently with a spatula.
• Cook until golden brown and set, about 3 to 4 minutes per side. Adjust heat as needed to prevent burning.
• Transfer to a paper towel–lined plate. Serve warm with your favorite dip (yogurt, ranch, or lemony aioli).

Notes

Make it gluten-free by using certified GF breadcrumbs and a 1:1 GF flour. For extra flavor, add 2 tablespoons grated Parmesan or a pinch of red pepper flakes. Leftovers reheat well in a 375°F oven for 6 to 8 minutes.