Easy Broccoli Fritters

A stack of 4 broccoli fritters topped with yogurt and fresh mint leaves.

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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.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: International

Servings: fritters

Calories: 43kcal

Author: Daniela Apostol

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
⅛ teaspoon ground black pepper
3 tablespoon vegetable oil

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