Crispy Cheesy Broccoli Fritters

These cheesy broccoli fritters transform the humble vegetable into a crave-worthy snack that even veggie skeptics will devour. They strike that perfect balance between crispy exterior and tender inside, with pockets of melty cheese that make each bite irresistible.

I started making these fritters when my nephew went through a phase of refusing anything green. These little crispy bites completely changed his mind and now he specifically asks for "broccoli pancakes" whenever he visits.

Ingredients

• Fresh broccoli florets the star ingredient providing texture nutrition and that gorgeous green color
• Shredded cheese cheddar adds rich flavor while mozzarella brings the perfect melt factor
• All purpose flour works as the binding agent that holds everything together
• Large eggs provide structure and richness to the fritters
• Garlic powder adds depth without overwhelming the delicate broccoli flavor
• Onion powder provides subtle aromatic notes that enhance the overall taste
• Salt and pepper the essential seasonings that bring everything together
• Green onions optional but add a fresh pop of flavor and color
• Olive oil for frying choose a good quality oil for best flavor when pan frying

How To Make Cheesy Broccoli Fritters

Prepare the broccoli

Chop fresh broccoli florets into small uniform pieces about the size of a pea. If you prefer softer texture gently steam them for 2 3 minutes then allow to cool completely. Pat dry with paper towels to remove excess moisture which is crucial for crispy fritters.

Mix the batter

In a large mixing bowl combine the chopped broccoli shredded cheese flour eggs garlic powder onion powder salt and pepper. Use a spatula to fold everything together gently but thoroughly until you can see the mixture will hold together when pressed. The consistency should be somewhat sticky but moldable.

Form the fritters

With slightly damp hands to prevent sticking scoop about 2 tablespoons of mixture and form into patties approximately 3 inches in diameter and half an inch thick. Press firmly to ensure they hold together while cooking. Place formed patties on a plate while you prepare the skillet.

Fry to perfection

Heat olive oil in a large nonstick skillet over medium heat until shimmering but not smoking. Add fritters with enough space between them to flip easily about 3 4 per batch depending on skillet size. Cook for 3 4 minutes per side until deeply golden brown with a crispy exterior. The cheese should be visibly melted at the edges.

Rest and serve

Transfer cooked fritters to a paper towel lined plate to absorb excess oil. Let rest for 1 2 minutes which allows them to set up and become easier to handle. Serve while still warm for the best cheese pull experience.

My absolute favorite way to enjoy these is with a dollop of Greek yogurt mixed with a little lemon zest and herbs. The tangy yogurt perfectly complements the savory cheesy fritters. I remember making these for a potluck where they disappeared faster than anything else on the table even though they were competing with far more decadent offerings.

Make Ahead and Storage

These fritters maintain their texture beautifully when stored properly. After cooling completely store them in an airtight container with parchment paper between layers to prevent sticking. They will keep in the refrigerator for up to 3 days. To reheat place them in a 350°F oven for about 10 minutes or until heated through. For the best texture avoid microwaving which can make them soggy.

Perfect Pairings

Turn these fritters into a complete meal by pairing them with complementary foods. They work wonderfully alongside a simple green salad with vinaigrette or a bowl of tomato soup for dipping. For a heartier meal serve them with roasted chicken and a side of quinoa. They also make excellent appetizers when made slightly smaller and served with a variety of dipping sauces like sriracha mayo honey mustard or marinara.

Customization Options

The basic recipe is incredibly versatile and can be adapted to suit different tastes or dietary needs. For a gluten free version substitute the all purpose flour with a 1to1 gluten free flour blend or almond flour for a lower carb option. You can swap out the cheddar for other cheeses like gruyere for a nutty flavor pepper jack for some heat or feta for a Mediterranean twist. Add herbs like fresh dill parsley or basil to brighten the flavor profile. For extra protein fold in some cooked quinoa or diced cooked chicken.

Recipe FAQs

→ Can I make these broccoli fritters ahead of time?

Yes! You can prepare the mixture and shape the patties up to 24 hours in advance. Store them covered in the refrigerator, separated by parchment paper. You can also fully cook the fritters, cool completely, and refrigerate for up to 3 days. Reheat in a 350°F oven for 5-10 minutes until crispy and heated through.

→ What dipping sauces work well with these fritters?

These fritters pair wonderfully with several dipping options: sour cream with chives, ranch dressing, sriracha mayo, garlic aioli, or even a simple lemon-yogurt sauce. For something lighter, try tzatziki or a honey-mustard dip.

→ Can I bake these fritters instead of frying?

Absolutely! Arrange shaped patties on a parchment-lined baking sheet, spray or brush with olive oil, and bake at 400°F for about 10-12 minutes. Flip halfway through cooking until both sides are golden brown and crispy.

→ How do I ensure my broccoli fritters don't fall apart?

Make sure your broccoli pieces are finely chopped and not too wet. If steaming beforehand, allow broccoli to cool and pat dry. The eggs and flour act as binders—if your mixture seems too wet, add a tablespoon more flour. Letting the shaped patties rest for 5 minutes before frying can also help them hold together better.

→ Can I use frozen broccoli instead of fresh?

Yes, but thaw completely and squeeze out excess moisture first. Frozen broccoli is already blanched, so you can skip the steaming step. Chop finely and incorporate into the mixture as directed. You might need a bit more flour to compensate for the extra moisture.

→ What cheese varieties work best for these fritters?

While cheddar and mozzarella are recommended for their melting properties and flavor, you can experiment with many varieties. Gruyère adds nuttiness, pepper jack brings heat, and parmesan creates a sharper taste. For best results, use a cheese that melts well and complements broccoli's flavor.