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).