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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8 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.

  2. I love to cook. I just ate broccoli last night…

    Either way, I’m so glad that I came across this Broccoli Cheese Fritter recipe because, I need more ideas and creativity for broccoli recipes. I’m trying to get my family on a better and healthier food choice path. And this recipe seems to be fairly healthier than what we would normally eat. 

    I see you wrote that we can blend the broccoli and rice in a blender or food processor. Do they work the same? Just curious to know…At the end, are my Broccoli Cheese Fritters supposed to be a crispy texture? Either way, I’ll have to try this out. Thank you for the idea.

    1. The “rice” I’m referring to here is the process of using a blender or food processor to turn broccoli into rice-sized pieces.  I’m sorry for the confusion!

  3. I just had some broccoli casserole for lunch. Any time you take a vegetable like this, add some parmesan cheese and fry it, it has to be good. Just don’t overfry it.  I haven’t tried fritters like this, but I have had veggies tempura style at the Japanese steakhouse. Just recently, I discovered that you can throw frozen broccoli in the oven on a sheet pan with a little olive oil, garlic and parmesan for a nice side dish. That is better to me that putting it in the microwave.

  4. Broccoli Cheese Fritters – Thank you for providing your readers with a very easy to follow recipe, I will definitely try it out. I am petty sure I can substitute any vegetable in place of the broccoli and  the ingredient are all easy to find. Carrots, bell peppers, spinach and corn make an amazing fritter

    1. Diana, that’s the beauty of cooking from scratch.  You can make it any way you want!!  Please let me know what veggies you decided to use and how it came out.

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