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Broccoli Fritters Recipe
From brunch to dinner, these cheesy broccoli fritters are a winner. We like to serve these with a salad for easy weeknight meals but they also make a great side dish.
Course
Side Dish
Cuisine
American
Season
Fall, Spring, Summer, Winter
Key Ingredient
Broccoli, Cheddar Cheese
Diet
Vegetarian
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
servings
Calories
214
kcal
Author
Charity Beth Long
Ingredients
1
lb
broccoli
, about 4 cups
1
tbsp
light olive oil
, plus more for frying
1/4
cup
scallions
, green parts only
1
clove
garlic
, minced
1/2
cup
cheddar cheese
, grated
1
tbsp
cornstarch
2
large
eggs
1
tbsp
heavy cream
1/4
cup
flour
1/2
tsp
sea salt
Instructions
Chop broccoli finely. If you have a large amount of stems, peel and grate them for best results.
Heat oil in a large skillet over medium heat.
Stirring often, cook broccoli until the broccoli is tender but still crisp. Season with a pinch of salt and freshly cracked black pepper as it cooks.
Meanwhile, thinly slice scallions and mince garlic.
Toss grated cheese with cornstarch.
In a medium sized bowl, whisk eggs with heavy cream.
Add in flour, garlic and salt and whisk until smooth.
Fold in broccoli, scallions and cheese.
Wipe out your skillet with a paper towel and cover bottom in a thin layer of oil.
Heat pan over medium heat.
When the pan is hot, drop 1/4 cup of batter into the pan. Fry about 3-4 fritters at a time, flipping them when the bottoms are golden.
Serve with a dollop of sour cream and lemon wedges, if desired.
Notes
These fritters reheat very well in the toaster oven, so they make a great leftovers for lunch.
This recipe is easy to double. As you cook, place the fritters in a warm oven to keep them hot.
Nutrition
Calories:
214
kcal
|
Carbohydrates:
16
g
|
Protein:
10
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Cholesterol:
112
mg
|
Sodium:
454
mg
|
Potassium:
423
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
1100
IU
|
Vitamin C:
102.5
mg
|
Calcium:
174
mg
|
Iron:
1.8
mg