Broccoli Fritters made with leftover broccoli, parmesan cheese, garlic, spring onions and flour, and lightly season with salt and pepper, a quick and easy vegetarian recipe that is perfect for a quick lunch or a light dinner. Golden and crispy on the outside and deliciously moist on the inside, these fritters are a great family-friendly savoury dish that can be enjoyed all year round.
These fritters are one of the easiest ways to turn leftover broccoli into something delicious that kids and grown-ups alike will love. And even those who think broccoli isn't their favourite veggie!
If, like me, you tend to overdo Sunday roast and cook a bit too much, then leftovers are inevitable. And I am not talking only about leftover roast, but also leftover veggies. I have a whole post dedicated to leftover recipes and they are always so handy!
I mean, if you don't have any leftover broccoli, but all means, you can buy a broccoli head, cut it into florets, boil or steam them, then allow them to cool down a bit, and that's the broccoli you need!
Using leftovers just saves you having to go through this step, but even then it's not that much longer to put them together, as broccoli cooks fairly quickly. And once cooked, it can last for a few good days in the fridge.
These broccoli patties are a great picnic food too, they also make an excellent packed lunch for all ages, plus they can be turned into a lovely Mediterranean-style mezze spread served with crumbled feta, tzatziki sauce or an yogurt dip.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- broccoli - I used fresh broccoli, to be honest I don't really like the frozen broccoli, I think it's too watery, it doesn't hold its shape and it's not as tasty as the fresh one. If you do use frozen broccoli, make sure to squeeze well the excess liquid
- parmesan - my absolute favourite cheese to use with these fritters, it adds saltiness and a delicate flavour. You can, however use any other hard cheese of your choice, with cheddar cheese being my second favourite
- garlic - fresh garlic adds a good punch here, much better than using granules
- spring onion - adds freshness and good flavour, you can swap it for chives if you like
- flour - just plain flour would do, it acts like a binding agent and thickens the fritters a bit
- salt & pepper - to taste, the parmesan also adds saltiness, so go easy on the salt
- egg - binds all the ingredients together and keeps the fritters light and fluffy
- oil - to fry, no need to deep fry, shallow frying is the best
Step-by-step photos and instructions
- chop the cooked broccoli finely, add the grated the grated parmesan, chopped spring onion, garlic, beaten egg, flour and seasoning and mix well to get a thick paste
- with wet hands, shape out patties
- heat up the oil in a large frying pan, and shallow fry the patties on both sides until golden
- work in patches to avoid overcrowding the pan
- remove the patties from the pan and arrange them on a plate lined with kitchen paper to remove the excess oil
- repeat with the rest of the fritters
Expert tips
If you don't have leftover broccoli, break a broccoli head into florets, and boil or steam them until tender. Make sure to drain the cooked broccoli to avoid soggy fritters.
If the broccoli mixture feels too wet, add some more flour, if it's too dry, add a splash of milk to loosen it up.
The fritters do not need to be deep fried, shallow frying cooks them well and prevents them from soaking up too much oil.
Other fritters & patties you might like
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Easy Broccoli Fritters
Ingredients
- 200 g leftover broccoli (boiled or steamed, 7 oz)
- 1 egg
- 50 g grated parmesan (2 oz)
- 1 clove of garlic
- 1 spring onion
- 3 tablespoon plain flour
- ½ teaspoon sea salt
- â…› teaspoon ground black pepper
- 3 tablespoon vegetable oil
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Instructions
- Chop the broccoli finely and add it to a mixing bowl together with the peeled and chopped garlic, chopped spring onion, flour, grated parmesan, beaten egg, salt and pepper and mix well to get a thick paste.
- With wet hands, shape the mixture into patties, I got 10, but you can get more or less depending on the size of the patties.
- Heat up the oil in a large frying pan, and fry the patties on both sides until golden.
- Work in batches to avoid overcrowding the pan.
- Remove the fritters from the pan, and transfer them onto a large plate lined with kitchen paper to absorb the excess oil.
- Serve hot with tzatziki, yogurt sauce or your favourite chilli sauce.
Video
Notes
- If you don't have leftover broccoli, break a broccoli head into florets, and boil or steam them until tender. Make sure to drain the cooked broccoli to avoid soggy fritters.
- If the broccoli mixture feels too wet, add some more flour, if it's too dry, add a splash of milk to loosen it up.
- The fritters do not need to be deep fried, shallow frying cooks them well and prevents them from soaking up too much oil.
Nutrition
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