broccoli fritters

Only a few simple ingredients are all you need to make these broccoli cheddar fritters that are kid-approved and packed full of nutrition...but shhhh they don't need to know!

Broccoli Cheddar Fritters

broccoli florets

cheddar

almond meal (or regular flour)

eggs,

garlic clove,

paprika

tsp salt

pepper

olive oil

Add broccoli florets and cook for 2 minutes.

Strain broccoli from water and allow to cool until it can be handled.

Chop up florets into small bits, almost like a coarse grain consistency.

To cook broccoli [on stove-top]:

Add broccoli florets to a microwave-safe bowl and top with 1 tbsp of water.

Cook in microwave for 2 minutes. May need 1 minute longer depending on microwave but test to see if it&#8217;s cooked through at 2 minutes.

Remove from microwave and let cool for a few minutes or until it can be handled.

To cook broccoli [in microwave]:

In a large bowl combine chopped up broccoli with all other ingredients (except oil). Stir to combine.

Add 1 tbsp of oil to a large pan or skillet over medium-high heat.

Spoon roughly a 1/4 cup of batter into the pan and flatten with the back of the spoon. Cook for 2-3 minutes on each side.

Repeat until batter is all used. Do not overcrowd pan. Cook in batches, adding oil in between if necessary.

Serve warm or store in fridge and reheat. Will keep in fridge for up to 3 days.

For the fritters:

Can cauliflower be used in place of broccoli?

Packed full of broccoli, these kid-friendly fritters are perfect for lunch, a snack or part of a main meal.&nbsp;

Broccoli Fritters Recipe

Medium (approx. 300 grams) Broccoli

Egg (*SEE NOTE 1 for substitution)

(1/2 cup) All purpose Flour (*SEE NOTE 2

(1/3 cup) Extra Mature Cheddar Cheese (*SEE NOTE 3

tsp Dijion Mustard

tbsp Avocado Oil ((or oil of choice))

Chop the broccoli into florets. Peel the hard parts of the stem and chop the stem into 1cm (1/3 inch) pieces. (See picture in post)

Steam the broccoli for 4-5 mins (until tender, but not mushy.)&nbsp;&nbsp;

Place the broccoli on a chopping board and using a large knife, chop into small pieces.&nbsp;

Whisk the egg in a large mixing bowl. Add the flour, cheese, mustard and broccoli and stir until combined.&nbsp; *SEE NOTE 4Season to taste (do not add salt if feeding baby / young child)

Scoop a 1/4 cup of the mixture, form into a pattie shape around 1cm (1/3 inch) thick. Repeat to make seven patties.&nbsp;&nbsp;

Heat oil in a frying pan over medium heat. Place half the fritters in the pan and cook for 2-3 mins on each side. Repeat with the remaining fritters.&nbsp;

These light, golden-brown Broccoli Fritters make a delicious vegetarian dinner or lunch — and kids love them, too! Ready in less than 30 minutes.

BASIC BROCCOLI FRITTERS

broccoli

jumbo eggs

Parmesan cheese

tbsp. flour

salt and pepper,

vegetable oil,

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 transfer them to a cutting board. Using a large, sharp knife, 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. (*See recipe note below for baking instructions).

&nbsp;Serve warm with yogurt or sour cream.

https://content.jwplatform.com/videos/TL6iTdEm.mp4

Basic Broccoli Fritters

Stuffed with broccoli, goat cheese and herbs, these gluten-free broccoli fritters are golden brown on the outside and tender on the inside.

Broccoli Fritters with Yogurt Sauce

eggs

Tablespoons/30 milliliters goat yogurt

green onion, finely chopped

Tablespoons, chopped chives

Tablespoons, chopped parsley

garlic clove, finely grated

tapioca flour

coconut flour

baking soda

sea salt

black pepper

goat cheese, crumbled

coconut oil

170 grams goat yogurt

Tablespoon/15 milliliters extra virgin olive oil

lemon juice

sumac

If starting with uncooked broccoli, place broccoli in...

If starting with uncooked broccoli, place broccoli in a steamer basket over a small saucepan of water. Bring to a simmer; cover and steam for 3-4 minutes (until crisp-tender). Coarsely chop broccoli and set aside.

Combine chopped broccoli in a large bowl with...

Combine chopped broccoli in a large bowl with the eggs, yogurt, green onion, chives, parsley, garlic clove and mix until well combined. Add tapioca flour, coconut flour, baking soda, salt, pepper and mix again.  Gently fold in crumbled goat cheese and set aside for 5 minutes.

Meanwhile make the yogurt sauce. In a small...

Meanwhile make the yogurt sauce.  In a small bowl, stir together the yogurt olive oil, lemon juice and season with salt. Sprinkle with sumac and set aside until ready to serve.

Heat coconut oil in a medium skillet over...

Heat coconut oil in a medium skillet  over a medium-low heat. Spoon a tablespoon of batter in the pan and use the back of a spoon to flatten slightly. Cook in batches for about 2 minutes on each side until golden. Repeat until all the batter is used.

Serve the fritters warm with the sumac yogurt...

Serve the fritters warm with the sumac yogurt on the side.

Easy-to-prepare Broccoli Fritters are delicious and made with lots of broccoli, making them a great way to eat your veggies. They are vegan, gluten-free, and keto. They can be served as an appetizer or sandwich. 

Broccoli Fritters

onion (roughly chopped)

cilantro

garlic

chickpea flour

flaxseeds

cumin

Cayenne pepper

salt

coconut oil (for shallow frying)

Place broccoli florets, onion, cilantro, and garlic in batches in a food processor and process until the mixture is crumbly (looks like rice grains).

Transfer the mixture to a large bowl. Stir in chickpea flour, flaxseed meal, cumin, cayenne pepper, and salt. Mix well and squeeze together as if you are forming a dough.

Heat the oil on medium heat in a large skillet. Form into patties with about 1/4 cup's worth of mixture. Place fritters in the skillet, reduce the heat to low, and cook fritters on each side for about 4 minutes until golden brown.

These are lightly pan-fried, not deep-fried. What I like to do is cover the skillet after I turn it to make sure the fritters are well-cooked in the middle.

Alternatively, you can bake the fritters on a baking sheet that is lined with parchment paper and sprayed with cooking spray in a preheated oven at 400℉ for 30 minutes, turning halfway.

Serve with my vegan ranch dressing.

Absolutely delicious, thank you! I added some leftover salsa verde and lemongrass and a ton more garlic to suit my palate. Served on Ezekiel bread with Chipotle vegan mayo and thinly-sliced tomato and red onion. Will definitely be making this again!

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The most viewed broccoli fritters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed broccoli fritters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine