Ok, let’s be real. Broccoli wasn’t exactly my best friend growing up. It was that green stuff on the plate I’d move around, hoping my parents wouldn’t notice I hadn’t eaten any of it.
But things change. I found a way to turn my childhood veggie enemy into something I actually crave. Seriously. These broccoli fritters are a total game-changer.
They’re crispy on the outside, soft on the inside, and so good you’ll forget you’re eating something healthy. So let’s get you on track to making broccoli your new favorite food.
Delicious Broccoli Fritters
These little guys are perfect as a snack, a side dish, or even a light lunch. They are surprisingly easy to whip up, even on a busy weeknight.
What You’ll Need
- 4 cups of broccoli florets (about 1 large head)
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup Panko breadcrumbs
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil, for frying
Tools You’ll Need
- Large pot
- Steamer basket or colander
- Large mixing bowl
- Cheese grater
- Large skillet or frying pan
- Spatula
Pro Tips from the Kitchen
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Squeeze That Water Out! This is the most important step. After you steam and chop the broccoli, put it in a clean kitchen towel or cheesecloth and squeeze out as much water as you can. Soggy broccoli makes soggy fritters. Nobody wants that.
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Don’t Crowd the Pan. Give your fritters some space in the pan. If you put too many in at once, they will steam instead of fry, and you won’t get that nice crispy outside. Cook in batches if you need to.
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Medium Heat is Your Friend. It’s tempting to crank up the heat to cook them faster, but that will just burn the outside before the inside is cooked. Keep the heat at a steady medium for a perfect golden-brown crust.
How to Make Broccoli Fritters
Step 1: Start by steaming your broccoli. Fill a pot with about an inch of water and bring it to a boil. Place the broccoli florets in a steamer basket over the water, cover, and steam for about 5-6 minutes until they are tender.
Step 2: Let the broccoli cool down enough so you can handle it. Then, chop it up into very small pieces. You want it pretty fine so the fritters hold together well.
Step 3: Now for the most important part. Place the chopped broccoli in a clean dish towel and squeeze out all the extra water. You’ll be surprised how much comes out!
Step 4: In a large bowl, mix your super-dry broccoli, beaten eggs, flour, Parmesan cheese, Panko breadcrumbs, minced garlic, salt, and pepper. Stir it all together until it’s well combined.
Step 5: Heat the olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of the broccoli mixture and form it into a small patty with your hands.
Step 6: Carefully place the patties in the hot pan. Cook for about 3-4 minutes on each side, until they are golden brown and crispy.
Step 7: Once cooked, move the fritters to a plate lined with a paper towel to soak up any extra oil. Serve them warm and enjoy!
Substitutions and Variations
Feeling like changing things up? I get it. Here are a few ideas to get you started.
- Add more cheese: A little bit of shredded cheddar or mozzarella in the mix is amazing.
- Spice it up: A pinch of red pepper flakes will give your fritters a nice kick.
- Throw in other veggies: Finely chopped onion or shredded carrots work great in this recipe.
| Original Ingredient | Substitution Idea | Notes |
|---|---|---|
| All-Purpose Flour | Almond Flour or GF Flour Blend | For a gluten-free option. You may need a little less almond flour. |
| Parmesan Cheese | Nutritional Yeast or Dairy-Free Parmesan | Perfect for a dairy-free or vegan version. |
| Panko Breadcrumbs | Crushed Crackers or Oats | Adds a different kind of crunch. |
Make-Ahead Tips
You can mix the broccoli batter, cover it tightly, and keep it in the fridge for up to 24 hours. When you’re ready to eat, just form the patties and fry them up. This makes for a super quick meal.
Nutrition and Pairings
These fritters are pretty healthy on their own, but here’s a quick look. This is just an estimate, of course.
| Nutrition Info | Amount Per Serving (Approx. 3 fritters) |
|---|---|
| Calories | 180 kcal |
| Protein | 9 g |
| Carbohydrates | 15 g |
| Fat | 9 g |
They are great with a simple dipping sauce. Try mixing Greek yogurt with a little lemon juice and dill. Or, serve them alongside a grilled chicken breast or a big salad for a full meal.
Leftovers and Storage
Got leftovers? Lucky you. Store them in an airtight container in the refrigerator for up to 3 days.
To reheat, I’d skip the microwave. It makes them soft. Pop them in an air fryer or a toaster oven for a few minutes to get them crispy again.
Frequently Asked Questions
Q1. Why are my fritters falling apart?
Ans: This usually happens for two reasons. Either you didn’t squeeze enough water out of the broccoli, or you didn’t use enough binder (the egg and flour). Make sure that broccoli is super dry!
Q2. Can I use frozen broccoli?
Ans: Yes, you can. Just make sure to thaw it completely and, you guessed it, squeeze out all the water before you chop it up.
Q3. Can I bake these instead of frying?
Ans: You sure can. Place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 20-25 minutes, flipping them halfway through. They won’t be quite as crispy, but they’re still really good.
Wrapping Up
So there you have it. A simple way to make broccoli something you’ll actually want to eat again and again. It’s pretty cool to turn a boring vegetable into a delicious treat.
Now it’s your turn. Give this recipe a try and let me know how it goes in the comments below. I’d love to hear if you added any fun twists