Broccoli Fritters




30 Mins


– 1 lb. steamed broccoli florets – 2 jumbo eggs – ½ cup shredded Parmesan cheese – 4 tbsp. flour – 1 garlic clove, minced – salt and pepper, to taste – vegetable oil, for frying

Step 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. Using a large, sharp knife, cut them into very small pieces.

Step 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.

Step 3

Place a cast iron or non-stick pan over medium heat until hot. Add the oil and swirl to coat the pan. Scoop out 2- to 3-tablespoon mounds of the broccoli mixture into the pan, flattening the mounds slightly.

Step 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.

Step 5

Serve warm with yogurt or sour cream.

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

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