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GET IT NOWI got the inspiration for these broccoli fritters from my chicken fritters and zucchini fritters that many of you already know and love. This time, I opted for a broccoli cheddar flavor, a.k.a. one of my fave flavor combos. (If that’s one of yours too, you’ll also love my easy broccoli cheese soup, creamy broccoli stuffed chicken, and cheesy broccoli casserole!) This version turned out to be the perfect balance of soft, cheesy, and crispy textures — with lots of feel-good veggies. Make them with me, because I think you’ll love them just as much as my others!
Why You Need My Broccoli Fritters Recipe
- Crispy, cheesy way to enjoy veggies – Think golden, crispy outside with a soft, cheesy broccoli interior. They feel more like comfort food than vegetables, but they’re packed with them!
- Clean ingredients – Like my other fritters, these broccoli fritters have no flour or breadcrumbs, so they’re naturally low carb and gluten-free.
- Quick and easy – It takes about 30 minutes to whip up a batch, and they reheat easily for meal prep. I love these as a healthy snack, side dish, or even topped with a fried egg for breakfast.
Ingredients & Substitutions
Here I explain the best ingredients for my broccoli cheese fritters, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Broccoli – One big bunch is usually just right for this recipe. Chop your broccoli florets into very small pieces (see my picture below for a visual). You’ll also need water to steam them.
- Cheeses – They’re here for flavor and binding. I use primarily shredded cheddar cheese (because… broccoli and cheddar!), but add a little powdery grated parmesan to hold the broccoli fritters together better. Other semi-hard melting cheeses will work instead of cheddar, but I recommend using the parm no matter what.
- Eggs – Also for binding. Flax eggs should do the trick if you need an alternative.
- Almond Flour – I highly recommend my Wholesome Yum Blanched Almond Flour here for the best texture—it’s finer than most brands. If you prefer, you can swap it with the same amount of cornstarch (just like my grandma used to do!). Don’t use coconut flour, as it’s too dry.
- Garlic – I always use freshly minced for the best flavor, but if you’re short on time, a teaspoon of the jarred kind is just fine.
- Olive Oil – For frying. Avocado oil works, too.
- Sea Salt & Black Pepper
How To Make Broccoli Fritters
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Steam the broccoli. Place the broccoli in a large bowl and add the water. Cover the bowl with plastic wrap and microwave until very soft. (Alternatively, you can boil or steam the broccoli on the stovetop instead.) Drain the water if there’s any left.
- Mash it up. Use a large fork to partially mash the broccoli, or a potato masher like I do (it’s faster!).
- Stir in the cheeses, almond flour, eggs, minced garlic, salt, and pepper. Mix well.
- Fry the broccoli fritters. Heat the olive oil in a large skillet over medium heat. Scoop, flatten, and fry on each side, until golden. Drain on paper towels. Repeat with the remaining broccoli mixture, until all your broccoli fritters are done.
My Recipe Tips
- Make sure your broccoli pieces are very, very small. If they are too big, your broccoli fritters will fall apart. I am for 1/2 to 3/4 inch on the longest side.
- Get the broccoli extra soft before mashing. Again, softening helps the fritters stay together.
- You can use some broccoli stems, but don’t use too many. I find the florets stay connected better than the stems. Or if you have a lot of stems, make smaller fritters so that they are easier to flip.
- If the mixture seems to fall apart, you can refrigerate for an hour. I do this for my chicken fritters but didn’t find it necessary for these broccoli fritters. Chilling does make the mixture more firm if you have trouble with it. Just mix again before cooking (don’t drain the liquid, as this is likely mostly egg).
- A nonstick pan works best. I usually love my cast iron skillet, but these fritters have a lot of melty cheese, so my hard-anodized nonstick pan works better here. (It’s also durable — I’ve had it for years and it’s still nonstick.)
- I love this turner for flipping these (and flipping anything, really). It’s super thin, so it’s easy to slide underneath the broccoli fritters!
- Don’t move the fritters, except to flip. Not only does this get you that golden crust, it prevents falling apart.
- If the pan starts looking dry after a couple batches, add a little more oil. Don’t add a lot or your fritters can be oily.
- Want more flavor? I think the broccoli and cheddar already taste plenty flavorful on their own, but you can add ranch seasoning, Italian seasoning, paprika, or cayenne pepper for a kick. A little crumbled bacon is good, too!
- Want to bake them in the oven? You can, but they don’t get the same crispy outside. If you still want to, I recommend 10-15 minutes at 375 degrees F.
Serving Ideas
I originally served these broccoli fritters as a side dish for dinner, because we usually eat whatever I’m testing that evening. But here are a few different ways you can enjoy them:
- Toppers – My kids and I like to serve with sour cream, but that might just be my Slavic roots (we put sour cream on everything). Aioli, Greek yogurt, or marinara sauce are great options if it’s not your thing, or just enjoy them plain.
- Dinner – Try them with my pan-fried chicken thighs for an easy dinner, chicken piccata for a bright, lemony contrast, baked salmon for a classic combo, or pan-fried scallops if you’re feeling fancy.
- Brunch – These fritters are amazing with fried eggs, but they also make a great brunch spread alongside my coddled eggs, protein waffles, and fresh fruit salad.
Broccoli Fritters
Crispy, cheesy broccoli fritters are easy to make and a fun way to eat your veggies! They're perfect for a snack, side, or even breakfast.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Place the broccoli in a large bowl and add the water. Cover the bowl with plastic wrap and microwave for 3-4 minutes, until very soft. (Alternatively, you can steam the broccoli on the stovetop instead.) Drain the water if there's any left.
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Use a large fork or potato masher to partially mash the broccoli.
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Add the cheeses, almond flour, eggs, minced garlic, salt, and pepper. Mix well.
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Heat the olive oil in a large skillet over medium heat. Scoop about 1/4 cup of the mixture at a time onto the hot pan and use a spatula to flatten to 1/4-to-1/3-inch thickness. Fry for 2-3 minutes per side, until golden brown and cooked through. Drain the fritters on a paper towel lined plate.
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Repeat with the remaining broccoli mixture, until all your broccoli fritters are done.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 2 broccoli fritters
- Tips: Check out my recipe tips above to help you get the right texture in your broccoli fritters and prevent them from falling apart, plus optional add-ins for more flavor.
- Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days. They lose some crispness, but you can crisp them up again when reheating.
- Meal prep: The mixture stores well in the fridge (covered) for up to 24 hours, so you can fry them fresh when you’re ready.
- Reheat: A quick pan-fry works, but my favorite way to crisp them up again is in the air fryer at 350 degrees F for a few minutes.
- Freeze: Freeze in a single layer first, then transfer to a zip lock bag and keep frozen for up to 3 months. Thaw before reheating.
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Broccoli Fritters
6 Comments
Wendy
0Very very good. Tasted like a cheesy broccoli casserole disc. Thank you for all the wonderful recipes. We love them all. Was gonna snap a pic, but we ate them too fast. 😆
Maya | Wholesome Yum
0Thank you, Wendy! I’m so glad you like my recipes. If you happen to snap another pic next time, I’d love to see it on Instagram, Facebook, or this Pinterest pin — just tag me @wholesomeyum.com.
Julie JOY!
0I wish I could post a photo here of my fritters. They are amaZING! I will definitely make them again. Following your notes about NOT using cast iron (though we love it), and NOT moving the fritters in the pan until they’re nice and brown on one side was helpful. Before I flipped mine, I added a little handful of shredded parmesan (and put the lid on the pan to get them to melt on the top a bit before I turned them.) This added another bit of crunch and beauty. Thanks so much for this great recipe! (I emailed you the photo earlier today.)
Maya | Wholesome Yum
0Thank you, Julie! Unfortunately I don’t have a way to post a photo here yet, but you can post it on this Pinterest pin, or on Facebook or Instagram and tag me @wholesomeyum. I’d love to see! Thanks for the tip about the parmesan, I need to try that sometime.
Melinda Stortenbecker
0Made these tonight to go along with some pre-cooked chicken breast that I made with your Garlic Butter Chicken recipe served over rice. They were so good! The only thing I had to do was add more cheese. I think it’s because I’d used a small cheese grater and the amount wasn’t enough. So I pulled out my box grater, added about 1/2 c more cheese and they cooked up wonderfully!
My husband devoured his portion in a matter of minutes. LOL. I’m definitely making them again. Thank you.
Maya | Wholesome Yum
0I’m glad you liked them, Melinda! Yes, feel free to add more cheese if you like and if that helps them hold together better, I can see how that could vary depending on how you measure. Hope you make them again soon!