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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Servings:
Calories: 120kcal
Ingredients
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.