Best Broccoli Fritters Recipe | Fried or Baked
Eating your veggies has never been easier or more delicious than with my simple Broccoli Fritters recipe! Beautifully verdant brassicas, bright lemon zest, a duo of alliums, and salty cheese team up to make crisp-on-the-outside, tender-on-the-inside, dippable veggie patties that are perfect for snacking.
Even picky eaters will have a tough time resisting my quick and easy broccoli fritters. Cooked broccoli takes on a sweet, almost nutty flavor—when combined with melty parmesan, pan-fried to golden-brown, and served with a creamy dipping sauce, it becomes downright crave-worthy.
How to Make Broccoli Fritters
Watch the full video recipe to learn how to make this Broccoli cheese fritters. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love These Broccoli Fritters
- They’re made with fewer than 10 ingredients and just 15 minutes of active prep—easy enough for even busy weeknights!
- Broccoli fritters are easy to customize. Feel free to add in other veggies, make them gluten-free, or bake or air-fry them to suit any diet.
- They’re also super versatile! Serve them as a dippable finger food, pretty plated appetizer, or make larger patties for a fun, legume-free twist on my falafel burgers. Read on for more ideas!
Ingredients & Substitutions
- Broccoli Florets – I typically just break down a whole head of broccoli, including the stems. Feel free to swap in cauliflower if your picky eaters don’t like anything green!
- Eggs & Flour – Together, these act as the binder for our broccoli fritters. Feel free to use any type of flour you like including all-purpose flour, gluten-free oat flour, or high-protein chickpea flour.
- Grated Parmesan – Adding a bit of salty cheese takes these veggie fritters from “good” to “good gracious, I could eat a whole plateful!” You’re welcome to experiment with other types of cheese—I also like briny feta or sharp cheddar.
- Green Onions & Garlic Cloves – Scallions and garlic add a lovely savory depth. Feel free to use what you have—finely chopped shallots or red onions can replace the green onions, while ¼ teaspoon of garlic powder for each clove of fresh.
- Lemon Zest – Lemon adds a welcome bit of brightness. Make sure to only zest the bright yellow parts, as the white pith is quite bitter.
What to Make with Leftover Broccoli
Got extra broccoli on hand? Don’t let it go to waste—here are a few delicious ways to turn those leftover florets into satisfying meals or sides.
Choose Your Cooking Method
While I personally prefer to pan-fry my fritters for added richness, you’re welcome to lighten things up. Feel free to take a note from my baked broccoli cheese balls or healthy broccoli oatmeal patties and bake them instead! Preheat the oven to 200°C / 400°F, place the fritters on a parchment-lined baking sheet and spritz with a bit of oil (optional, but good for browning), then bake for 20 minutes, flipping halfway. They can also be air-fried at 190ºC / 375ºF for about 12-14 minutes, flipping halfway through.
Optional Variations & Dietary Adaptations
- Flour Power – This recipe works with many types of flour, so use whatever works best for you! Whole wheat or spelt flour adds a boost of fiber and nuttiness, chickpea flour or quinoa flour adds extra protein, oat flour and sorghum flour are great for gluten-free diets. Have fun experimenting, and don’t forget to let me know your favorite flour for making broccoli fritters in the comments below!
- Egg-Free – Swap in a scant ¼ cup of vegan mayonnaise for each egg to replace the binding power.
- Extra Veggies – Don’t feel limited to using only broccoli. Add a dose of color and nutrients by using up any bits and bobs kicking around in the crisper drawer. Some good options include shredded carrots, parsnips, sweet potatoes, or zucchini. If you opt for a “wetter” veggie like summer squash, just be sure to squeeze out any excess moisture.
- Allium-Free – Can’t do onions or garlic? Feel free to omit the scallions, or experiment with other flavor boosters like spicy ginger or anise-y fennel bulb. The garlic is already optional, but for a similar flavor, try adding a couple of pinches of asafoetida (hing) instead.
Expert Tips & Tricks
- Par-cook the broccoli for a softer, milder broccoli taste. Simply blanch or steam the broccoli for 2–3 minutes before chopping. This both helps reduce bitterness and makes the fritters more tender—excellent for kiddos.
- No food processor? No problem! Use the large holes on a box grater or just keep chopping with a knife until the broccoli is super small. You can also check the frozen section of the supermarket—some sell pre-riced broccoli to make life even easier.
- The fritter mixture should hold together, but not be super sticky when you press it into patties. If it’s too dry, add a tablespoon or two of milk. If it’s too wet, add a bit more flour.
What to Serve With Broccoli Fritters
- Delectable Dips – In my mind, fritters are made for dipping. Serve them warm with your favorite sauces like sour cream chive dip, authentic Greek tzatziki, zippy homemade tomato sauce, or the spicy mayo and tahini yogurt sauces I make for my chicken patties.
- Snack Dinner – Go all-in on the finger-food theme and serve broccoli fritters with homemade chicken nuggets, homemade french fries, and baked carrot fries. While it might taste like a naughty meal, you can rest assured you’re getting a great mix of nutrients.
- Broccoli Pockets – Stuff the broccoli cheese fritters into homemade pita bread and add your favorite salad accoutrements for an easy Meatless Monday meal.
Storage & Reheating
- Leftover broccoli fritters should be allowed to cool to room temperature, then transferred to an airtight container. They should keep well for up to 3-5 days in the fridge.
- For longer storage, freeze the fritters in a single layer on a parchment-lined sheet until solid (about 2 hours), then transfer to a freezer bag, removing as much air as possible. They should keep well for up to 3 months in the freezer.
- To reheat, use your toaster oven, oven, or air fryer for the best results. Bake at 350ºF for about 10-12 minutes if defrosted, or 18-20 minutes if frozen. Alternatively, air fry at 325ºF for 8-10 minutes if defrosted, or 12-14 minutes if frozen. Flip halfway through regardless of which method you choose.
More Fritters and Patties
Best Broccoli Fritters Recipe | Fried or Baked
Equipment
Ingredients
- 1 (300 g) Broccoli head Large (about 3 cups florets)
- 2 Eggs
- ½ cup (60 g) Flour (can use all-purpose, oat flour, or chickpea flour)
- ⅓ cup (30 g) Parmesan Grated (or feta cheese)
- 2 Green onions finely chopped
- 2 Garlic cloves minced (optional)
- Lemon zest
- Salt to taste
- Black pepper to taste
- Olive oil for frying
Instructions
- Prepare the Broccoli: Chop broccoli into florets, then process in a food processor until it resembles coarse crumbs or “rice.” You can also finely chop it with a knife or use a box grater.
- Mix the Fritter Batter: In a large bowl, combine the chopped broccoli, eggs, flour, cheese, green onions, lemon zest, garlic, salt, and pepper. Mix until well combined. The mixture should hold together when pressed — if it's too wet, add a bit more flour.
- Cook the Fritters: Heat a large skillet over medium heat and add 2-3 tablespoons of oil. Scoop about 2 tablespoons of the mixture and flatten into a patty in the pan. Cook 3–4 minutes per side or until golden brown and crisp. Repeat with the remaining mixture. If your fritters falling apart add some milk (read notes).
- Serve: Serve warm with a dipping sauce like tzatziki, sour cream, or spicy mayo.
Video
Notes
- This recipe works with many types of flour, such as all-purpose, whole wheat, oat flour, spelt flour, and more.
- You can add shredded carrot or zucchini for extra veggies (just squeeze out the moisture).
- To make it gluten-free, use oat or chickpea flour.
- These fritters can be baked (at 200°C / 400°F for 20 minutes, flipping halfway) or air-fried.
- If you prefer a softer, milder-tasting fritter, you can blanch or steam the broccoli for 2–3 minutes before chopping. This helps reduce bitterness and makes the fritters more tender.
- You can chop the broccoli in a food processor, by hand with a knife, or use a box grater—whatever works best for you.
- Fritters Might Fall Apart: If the mixture is too dry, add a splash of milk or an extra egg. If it’s too wet, mix in a bit more flour until it holds together when shaped into a patty.
Nutrition
FAQs
“Healthy” is a loaded term that can mean a lot of different things to a lot of different people, and I’m not a nutrition expert so I don’t think I’m the right arbiter for this matter. What I will say is that these broccoli fritters are super nutritious—broccoli is loaded with fiber, vitamins and minerals, while eggs and cheese add a bit of protein. To amp up the nutrition, check out my notes in the optional variations section. To lighten the caloric load and reduce the fat, use my instructions for making air-fried or baked broccoli fritters above.
Yep! Hop back up to the storage section for more details.
If the mixture is too dry, add a splash of milk or another egg. If too wet, mix in a bit more flour until it holds together when pressed.
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎
Thank you for another great recipe, added some feta cheese and it was so delicious!