These broccoli fritters are crisp and deeply golden on the outside with a soft, cheesy broccoli center. They’re made with steamed broccoli, Parmesan, eggs, flour, fresh garlic, and just enough seasoning to let the broccoli flavor come through.
If you like crispy vegetable recipes, try my Crispy Roasted Broccoli or these Air Fryer Cabbage Wedges. My Crispy Sweet Corn Fritters are another good fritter-style side, and a cold glass of Homemade Lemonade works especially well if you serve these as a light lunch or appetizer.
The broccoli is steamed first, then mashed before the eggs, Parmesan, flour, garlic, salt, and pepper are mixed in. Frying the mixture in small rounds gives the fritters those browned, crisp edges while keeping the middle tender.
What Are Broccoli Fritters?
Broccoli fritters are savory patties made by combining cooked broccoli with ingredients that help bind the mixture together before pan-frying.
In this recipe, 2 jumbo eggs and 4 tablespoons of flour hold the mashed broccoli together, while 1/2 cup Parmesan gives the fritters a savory, cheesy flavor.
Unlike broccoli pancakes with a pourable batter, this mixture is thick enough to scoop into the skillet and flatten into individual fritters.
Table of contents
Ingredients
Let’s Make Broccoli Fritters
- Steam the Broccoli
Steam the broccoli florets until they are tender enough to mash.
Drain them thoroughly before transferring them to a large mixing bowl.
- Mash the Broccoli
Use a potato masher or fork to break the broccoli into small pieces.
The mixture does not need to become completely smooth. Leaving some small broccoli pieces gives the fritters more texture.
- Add the Remaining Ingredients
Add:
- 2 jumbo eggs
- 1/2 cup shredded Parmesan
- 4 tablespoons flour
- 1 minced garlic clove
- Salt
- Freshly ground black pepper
Mix until everything is evenly distributed and the broccoli mixture holds together.
- Heat the Oil
Add vegetable oil to a large skillet and heat it until ready for frying.
- Shape the Fritters
Spoon portions of the broccoli mixture into the skillet.
Gently flatten each portion into a round fritter so the center and edges cook evenly.
Avoid crowding the pan.
- Fry Until Golden
Cook the broccoli fritters without moving them until the bottom develops a firm, deep golden crust.
Carefully flip each fritter once it is sturdy enough to turn.
- Cook the Second Side
Continue frying until the second side is browned and the fritter is cooked through.
- Cool Briefly
Transfer the cooked fritters to a wire cooling rack or a paper towel-lined plate.
Let them sit briefly before serving so the outside stays crisp.
How to Keep Broccoli Fritters From Falling Apart
The most important step is controlling excess moisture.
After steaming the broccoli, let excess water drain away before mashing it. Broccoli that is carrying too much water can make the fritter mixture loose.
Mash the broccoli into small pieces, but don’t turn it into a watery purée.
The 2 jumbo eggs, 4 tablespoons flour, and Parmesan all help bind the mixture, so keep those quantities as written.
Once the fritters go into the skillet, resist flipping them immediately. The first side needs enough time to form a browned crust that can support the fritter when you turn it.
If a fritter feels very soft when you slide the spatula underneath, give it a little longer before flipping.
How to Get Crispy Broccoli Fritters
Start with well-drained broccoli.
Then make sure the oil is hot before spooning in the fritter mixture. Putting the mixture into oil that isn’t ready can make the fritters absorb more oil before their exterior begins to brown.
Keep each fritter fairly thin rather than making very thick patties. More surface contact with the skillet means more golden crust.
Also leave space between the fritters. Crowding the skillet can trap steam and slow browning.
Finally, move them to a wire rack after frying if possible. A rack lets air circulate underneath instead of trapping steam against the bottom crust.
Common Mistakes to Avoid
Not draining the broccoli well: Excess water makes the mixture looser and harder to fry.
Mashing the broccoli into a wet purée: Keep some texture in the mixture.
Changing the flour amount: The tested recipe uses exactly 4 tablespoons.
Flipping too soon: Wait until the first side has developed enough crust to hold together.
Making very thick fritters: Thick centers take longer to set while the outside continues browning.
Crowding the skillet: Give the fritters room so they fry rather than steam.
Using oil that isn’t hot enough: This can make the fritters greasy instead of crisp.
Handling them too much: Once they’re in the skillet, let the crust develop before moving them.
What to Serve With Broccoli Fritters
These broccoli fritters work as an appetizer, vegetable side, or light savory lunch.
They pair especially well with:
- Grilled chicken
- Roast chicken
- Salmon
- Fried or poached eggs
- Fresh green salad
- Tomato salad
- Soup
- Rice
- Roasted potatoes
- A creamy dipping sauce
- Yogurt-based dip
- Lemon wedges
Because Parmesan and garlic already give the fritters plenty of savory flavor, a fresh or tangy side works particularly well.
FAQs
Steam the broccoli, drain it well, and mash it into small pieces. Mix it with eggs, Parmesan, flour, garlic, salt, and pepper.
Spoon the mixture into hot oil, flatten it into rounds, and pan-fry until both sides are golden.
The broccoli may contain too much water, the mixture may not have been combined evenly, or the fritter may have been flipped before the first side developed a firm crust.
Yes. This recipe specifically uses steamed broccoli florets before the fritter mixture is made.
Yes. The supplied recipe uses fresh broccoli florets that are steamed before being mashed and combined with the other ingredients.
This recipe uses 1/2 cup shredded Parmesan cheese.
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Broccoli Fritters with Parmesan
Ingredients
Equipment
Method
- Steam the broccoli florets until tender enough to mash.
- Drain the broccoli thoroughly and transfer it to a large mixing bowl.
- Mash into small pieces using a potato masher or fork.
- Add the eggs, Parmesan cheese, flour, minced garlic, salt, and black pepper.
- Mix until evenly combined.
- Heat vegetable oil in a large skillet.
- Spoon portions of the broccoli mixture into the skillet and gently flatten into round fritters.
- Cook until the first side develops a deep golden crust.
- Carefully flip and cook until the second side is golden and the fritter is cooked through.
- Transfer to a wire rack or paper towel-lined plate.
- Serve warm.
Nutrition
Video
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