Broccoli Fritters with Cheddar and Scallions

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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 214kcal
Author Vintage Kitty


  • 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.


Calories: 214kcal | Carbohydrates: 16g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 454mg | Potassium: 423mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1100IU | Vitamin C: 102.5mg | Calcium: 174mg | Iron: 1.8mg