Broccoli Cheese Fritters

Broccoli Cheese Fritters
(Courtesy Amanda Buswell)

½ lb broccoli florets

1 egg

¼ cup Parmesan cheese

2 tbls flour

½ tsp minced garlic (½ clove)

⅛ tsp salt

⅛ tsp pepper

Vegetable oil for frying

Bring a medium-sized pot of salted water to a boil. Add the broccoli florets and cook them just until they are fork-tender, about 5 minutes. Drain the broccoli well and rice in a blender/food processor. Alternately, use a large, sharp knife and cutting board to cut them into very small pieces

In a medium-sized bowl, combine the chopped broccoli, eggs, Parmesan, flour, and garlic. Season with salt and pepper to taste. Stir until well combined.

Place a cast iron or non-stick pan over medium heat until hot. Add the oil and swirl to coat the pan (a non-stick pan needs less oil). Scoop out 2- to 3-tablespoon mounds of the broccoli mixture into the pan, flattening the mounds slightly with a spatula and spacing them about one inch apart.

Cook the fritters for 2 to 3 minutes, flip them once, and cook them for an additional 1 to 2 minutes until they’re golden brown and cooked through. If you prefer, fritters can be baked at 425℉ for 10-12 minutes.

Serve warm with ranch dressing.

2 servings, 240 calories per serving

Hack: Riced broccoli can be found in the freezer section of your grocery store. Steam according to package instructions.

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2 Replies to “Broccoli Cheese Fritters”

  1. Oh wow, I am impressed with the layout of the website, it looks really great. I haven’t tried Broccoli Cheese Fritters before but they look tasty according to the photo and that makes me want to try. The directions provided are short and pretty straight forward. Thank you for the post.

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