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

These Basic Broccoli Fritters are one of my favorite ways to enjoy broccoli. Tasty, tender, and healthy, they pair perfectly with a cool dollop of sour cream or yogurt to make a filling vegetarian meal.

I also love that these Broccoli Fritters require only five simple ingredients and are very easy to make.

BAKED BROCCOLI FRITTERS VS. FRIED

These Broccoli Fritters can be fried or baked. Both options are great, and yield great results. I personally choose to fry when I am in a rush, and bake when I know my 2-year-old is going to eat them. Of course, frying will give the fritters a bit better crust, but that will require using more oil and it’ll make them a little less healthy. If you do choose to bake these, remember to preheat the oven as well as a skillet (or baking dish), so they don’t stick. I like to use my cast iron skillet for both baking and frying.

HOW TO STEAM BROCCOLI

You’ll need to steam the broccoli for this recipe. It is an easy task, and you probably know how to do it, but just in case you haven’t done it before, I’d like to mention a couple of ways you can steam broccoli:

1. Steam Broccoli in a Pot. Bring water to a boil in a medium-sized pot. Add a little salt to one pound of trimmed broccoli florets. Cook for about 5 minutes.

2. Steam Broccoli in a Microwave. Place one pound of broccoli florets in a microwave-safe bowl and add 3 tablespoons of water on top. Cover the bowl with a microwave-safe lid or plate and cook on high power for 1 minute.

3. Steam Broccoli in a Steamer Basket. Bring about an inch of water to a boil in the bottom of a pot, inside of which your steamer basket or insert fits. Put the broccoli florets in the steamer basket, set over the boiling water, cover, and steam for 5 minutes.

HOW TO MAKE BROCCOLI FRITTERS:

1. 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.

2. 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.

3. 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.

4. 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).

5. Serve warm with yogurt or sour cream.

RECIPE NOTE: If you wish to bake these broccoli fritters instead, follow steps 1-3. Once you have arranged the fritters on the hot, oven-safe skillet, place them in the preheated to 425⁰F oven, and bake for 10-13 minutes.

You’ll also love these:

• Basic Cauliflower Fritters
• Breakfast Broccoli Bake
• Crunchy Broccoli Salad
• Classic Potato Pancakes

Broccoli Fritters Video-Recipe:

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BASIC BROCCOLI FRITTERS

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

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Calories 238kcal

Author Tania Sheff

Ingredients

• 1 lb. steamed broccoli florets
• 2 jumbo eggs
• 1/2 cup shredded Parmesan cheese
• 4 tbsp. flour
• 1 garlic clove, minced
• salt and pepper, to taste
• vegetable oil, for frying

Instructions

• 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).
•  Serve warm with yogurt or sour cream.

Notes

If you wish to bake these broccoli fritters instead, follow steps 1-3. Once you have arranged the fritters on the hot, oven-safe skillet, place them in the preheated to 425⁰F oven, and bake for 10-13 minutes.

Nutrition

Calories: 238kcal | Carbohydrates: 20g | Protein: 12g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 560mg | Potassium: 416mg | Fiber: 3g | Sugar: 2g | Vitamin A: 923IU | Vitamin C: 101mg | Calcium: 214mg | Iron: 2mg