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:
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.
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.
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:
Broccoli Fritters Video-Recipe:
BASIC BROCCOLI FRITTERS
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.
Cheryl says
May 9, 2019 at 8:52 amThese look awesome! I know it’s something my grandsons (7 & 5) will love so planning on making them next week while they’re visiting. This may seem like a silly question but I only ever buy Large eggs so how many would I need to use instead of 2 Jumbo eggs?
Tania Sheff says
May 9, 2019 at 1:59 pmHi Cheryl! In this case use three small eggs. Hope your grandsons enjoy these! Thanks!
Mimi says
April 25, 2019 at 6:45 amThese are GREAT!! I am pleasantly surprised! And such simple ingredients too. I want to make them for friends for dinner; do you have any suggestions of other foods that would pair well with these to make a full meal? Thank you!!
Tania Sheff says
April 25, 2019 at 2:32 pmThank you, Mimi! My most favorite way to eat them is with fresh salad and toasted pita bread. But you can serve these with chicken, fish, or steak. Tzatziki sauce also adds a nice flavor punch and not too many calories. 🙂
Tammy says
April 2, 2019 at 12:24 amI would love to make these they look great. But I need vegan. Any suggestions?
Tania says
April 2, 2019 at 1:54 amHi Tammy! Although I have never made these without eggs before, I read on some Facebook comments that people used “flex eggs” successfully here. Here is the recipe: https://minimalistbaker.com/how-to-make-a-flax-egg/
Kathleen says
March 13, 2019 at 10:19 amCan I use almond flour instead?
Tania says
March 13, 2019 at 7:27 pmHi Kathleen! I am not sure if almond flour would hold the fritters well. If you do give it a try, let me know, so I can advise my future readers. Thanks!
Joanne says
February 13, 2019 at 1:40 pmHI Tania, How many cups of chopped broccoli equal one pound of broccoli? I had cooked a bunch of broccoli for another recipe with lots left over so I’m wondering how many cups of chopped broccoli is needed for Broccoli Fritters.
Tania says
February 13, 2019 at 3:17 pmHi Joanne! You’ll need about 2 tightly packed cups. Thanks!
Joanne Stinson says
February 13, 2019 at 5:42 pmThank you Tania. I’m making them tomorrow.
Joanne says
February 14, 2019 at 4:43 pmHi Tania,
These were excellent. Served with a creamy salad dressing. People who commented that they were
“Cakelike” obviously added too much flour or used not enough broccoli. I halved the recipe and used one jumbo egg, 2 cups chopped broccoli, etc. (One pound broccoli equals 4 cups chopped broccoli.)
I will definitely be making again.
Tania says
February 14, 2019 at 8:59 pmTHANK YOU, JOANNE! I am so glad they turned out well for you! Hope you’ll try some of my other recipes. Best wishes!
Teresa Kite says
February 11, 2019 at 8:24 pmDo you know what would be a good substitute for parmesan cheese for dairy free people?
Tania says
February 11, 2019 at 9:48 pmHi Teresa! You can use any vegan cheese or skip it altogether!
Mavis says
January 19, 2019 at 7:37 pmI just made these for dinner. They looked like your pictures and tasted absolutely amazing. I will definitely keep this recipe.
Tania says
January 19, 2019 at 7:52 pmThank you so much, Mavis! I am glad you enjoyed the fritters!
Mriv says
January 10, 2019 at 11:26 pmI tried this recipe with cauliflower (since my son isn’t too fond of broccoli), i did have to add more flour because of the consistency. But OMG! these are delicious! I just hope my son likes them as much as I do… *fingers crossed*
Tania says
January 11, 2019 at 12:01 amFingers crossed, Mriv! Let me know if your son enjoyed them. My 2-year-old loves these fritters.
Rosie says
January 8, 2019 at 5:50 pmLove it!!!
Tania says
January 9, 2019 at 10:09 pmYes!!!
Krystal says
December 12, 2018 at 6:37 pmJust made these! Super simple and so delish! Thanks for sharing!
Tania says
December 12, 2018 at 9:30 pmThank you very much for the feedback, Krystal! I am so glad you enjoyed these!
Inez says
November 9, 2018 at 10:04 amDelish and QUICK!! I added leftover potato mash and cheese béchamel, just because it was there, and a bit more flour. Fabulous cold/room temp!!
Tania says
November 9, 2018 at 3:06 pmThank you so much for sharing, Inez! I am glad you enjoyed it!
Bryan says
September 23, 2018 at 6:13 pmi’ve been trying to find funner ways to get my greens in and this recipe does just that. I love the potato version of this because well anything with potatoes makes me giddy but I’d love to taste a broccoli one instead. Thanks for sharing
Tania says
September 24, 2018 at 3:19 pmThanks, Brian! Hope you’ll give this recipe a try!