Flavored with cheddar cheese, scallions and garlic, these tasty broccoli fritters will make the meal. Great any time of day, easy to make and packed with protein and vitamins.
Looking for a meatless main course or a way to hide healthy vegetables? Either way, this broccoli fritters recipe is for you!
Broccoli is one of my favorite vegetables. I’m aging myself here, but back when George H. W. Bush was president, I remember news reporters often citing that the president hated broccoli. The thought of this was so weird to me, because as a kid, I literally could not get enough broccoli.
When I go to a Chinese buffet, I will come back to the table with a plate that’s 90% covered in broccoli! Maybe I’m the one that’s weird? But I can’t help it. From broccoli salad to broccoli cheese casserole to broccoli cheese soup, I love it!
So, it’s no surprise that I love these cheesy broccoli fritters. Not only are they a great way to get the hubby to eat veggies without complaining, fritters are a quick meal option for busy nights. Because of our hectic weekday schedules, we tend to eat late…like really late. Some nights we’re eating dinner at 9pm, which means that we try to eat smaller, lighter dinners through the week.
That’s why fritters are a no-brainer for weeknights. They contain ingredients I always have on hand like eggs, dairy and flour, plus they don’t take long to make. You can use just about any veggie, but a few weeks ago I was craving the classic broccoli cheese combo and decided to whip up a batch of these fritters for dinner.
Oh my goodness, they were so yummy. Not only did they sate my craving, but they filled my tummy. And let me tell you, these fritters stole the show.
I think there might have been chicken and salad too, but they paled in comparison to these beautiful golden green cakes. Crispy on the outside and cheesy delicious on the inside with scallion and garlic to flavor the batter…mmmmm!
How to make broccoli cheese fritters
The real secret to this recipe is the broccoli is sauteed rather than steamed before being added to the batter. This way the broccoli retains a bit of crunch and there’s no water to make the batter runny. But the main benefit is that the flavor of sauteed broccoli retains some of its bitter notes.
Once the broccoli is sauteed, everything is mixed by hand in a bowl so you don’t need any specialty equipment.
These fritters are composed mainly of broccoli and eggs with just enough flour and cheese to make them hold together for pan frying. For the cheese I like to use an aged white cheddar to up the flavor profile.
Once the batter is mixed, the fritters are pan-fried until crispy.
How to serve broccoli fritters
I like to serve my fritters with a dollop of sour cream for added tang and if I’m feeling fancy I’ll give a squeeze of lemon juice to enhance the broccoli flavor. But when I eat the leftovers for lunch the next day I typically eat them plain.
These broccoli fritters are good just about any time of day too! Brunch, lunch, or dinner they hit the spot as the main course or a side dish. Flexible, easy and delish!
I like them with a simple salad because the fritters remind me of broccoli cheese quiche without the crust, but they are also great as a side to grilled lamb or baked chicken. Really, you can’t go wrong!
Broccoli Fritters Recipe
- 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
- 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.
- 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.
Love these fritters? Check out all our side dish recipes!
You might also like:
Aloo Gobi Baked Potatoes
Large Russet baked potatoes, garam masala spiced cauliflower and a rich and flavorful Indian sauce update this curry.
Pan-Fried Brussels Sprouts
It really doesn’t get easier than this dish. Brussels sprouts, parmesan, pinenuts, lemon zest, olive oil, salt and pepper…simplicity is the key here!
This asparagus salad features crunchy radish slices and a homemade lemon vinaigrette. It’s an easy side dish for any occasion, from busy weeknight dinners to spring and summer barbecues.
Leave a Reply