There is a seriously high ratio of broccoli in these! These Broccoli Fritters are a great way to hide a lot of greens into irresistible little bites. And they’re freezer friendly too!
Broccoli Fritters
“You will be amazed how little batter there is for the mound of broccoli used.”
I’ve been posting a broccoli recipe every week for the last few weeks because it’s been insanely cheap lately! For those of you in Australia, it’s currently $1.00/kg (that’s $0.50 / lb) at Coles (usually it’s $4+/kg!). So me being me, who can never resist a good bargain, I stocked up big time which means I’ve had to get seriously creative to get through the ridiculous amount of broccoli stockpiled in my fridge. Here’s what I’ve shared lately:
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Creamy Bacon, Chicken and Broccoli Bread Bake – made from scratch, ready to pop into the oven in just 15 minutes, this is a great way to use up any leftover stale bread lying around.
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Magic Broccoli – it truly is magic how a little roasting with garlic, a drizzle of lemon juice and a scattering of parmesan completely transforms broccoli!
Plus prior to this, I also posted a Creamy Broccoli Soup (amazing how creamy it is even without cream!) and Roasted Broccoli with Pangritata (which is a fancy word for toasted bread crumbs).
So the Broccoli Mission continues. And today it’s bite size goodies in the form of Broccoli Fritters, that even kids love! These are seriously tasty fritters. And you will be amazed how much broccoli there is in them. There is an entire head of broccoli to make 6 fritters, and it only uses about 3/4 cup of batter. The “secret” step is to use a potato masher to lightly crush the cooked broccoli. This loosens them up so you only need enough batter to hold them together, and they mould into a fritter shape with a smooth golden brown surface rather than lumps of broccoli sticking out.
“These fritters freeze well. Just pan fry briefly to reheat them so you get the crispy crust.”
I made these Broccoli Fritters with a quick yoghurt sauce but you don’t even need the sauce to be honest, they are great eaten plain. These also freeze really well! To reheat, just thaw then cook them quickly in a dry fry pan to make the surface slightly crispy as well as heating them through. I don’t recommend microwaving them as they will go soggy, and in the oven the underside goes soggy though the top crisps up nicely.
Adapted from a recipe by Smitten Kitchen (I think! I don’t have the actual original recipe but a reader was kind enough to point me in that direction and I recognised the recipe!) – Nagi x
More patties and fritters (I love them!)
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Parmesan Garlic Broccoli Fritters
Ingredients
- 3 cups broccoli florets and stem , roughly chopped into 2cm/1 inch pieces (see notes) (about 1 medium head of broccoli)
- 2 tbsp oil (vegetable, olive oil, canola)
Batter
- 1 garlic clove , minced
- 1/2 cup plain flour
- 1/4 cup grated parmesan
- 1 egg
- 2 tbsp milk (low fat or full fat)
- 1/2 tsp salt
- Black pepper
Yoghurt Sauce
- 1/4 cup plain yoghurt
- 2 tsp lemon juice
- Salt and pepper
Instructions
- Steam or boil the broccoli until quite tender (but not mushy). I did this in the microwave using a steamer, it took 3 minutes on high.
- Use a potato masher to roughy "squish" the broccoli. Not to look like mashed potato, but just to squish it a bit so when cooked it can be flattened with a spatula to make fritters with a smooth surface rather than having big lumps sticking out.
- Combine the Yoghurt Sauce ingredients and mix well.
- Place egg in a bowl and use a fork to lightly beat the egg. Add the remaining Batter ingredients and mix until combined. The Batter may seem a little thick but it will loosen up when you add the broccoli because when you squish it, it will release some liquid.
- Add the broccoli and mix to evenly disperse throughout the Batter.
- Heat 1 tbsp of oil in a fry pan over medium heat.
- Scoop 1/4 cup of Batter and drop into the pan and use a spoon to gently flatten to about 1cm/1/3" thickness. Cook 3 fritters at a time.
- Cook each side for 2 to 3 minutes until golden brown. Repeat with remaining Batter.
- Serve with the Yoghurt Sauce and extra lemon wedges, if desired.
Recipe Notes:
Nutrition Information:
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I rarely comment but this recipe needs more love! I made these for my 9mo baby, so I adapted the recipe slightly. I used 1/4 cup wholemeal flour + 1/4 cup plain flour. And I used about 1 tbs parmesan plus 2 tbs nutritional yeast to reduce the sodium (and didn’t use salt or pepper). The recipe is fantastic, the method works perfectly and my bub was super cute chomping down on these. I popped the leftovers in the freezer for another meal. Thank you thank you!
Can’t understand why people throw out broccolli stems. The best part of the vegetable.
I don’t! I cut the tough skin off and then use the inside. Didn’t I say that in this recipe??
Can I use wholemeal??? I have no plain flour left??? Answer please
So easy and tasty. I processed the stems for a while and pulsed the brocolli so they came out in small bits. It was perfect. Thank you!
Yum! I used up broccoli stalks (which usually end up in the compost) by putting them through a food processor and sauteeing them a bit until soft. I also added in some leftover yams from last night’s dinner, and then promptly ate 3 of these as they came out of the pan – no sauce necessary. So tasty! Thanks for this bit of inspiration.
Really quick and easy to make. Tasted okay.
Fine for a snack if you have to much Broccoli.
I made small fritters for the AFL GF and didn’t they down an absolute treat; they were polished off in minutes. Who knew that the humble broc had so much delish. The lemon yoghurt dippy stuff also packed a punch and complimented the broc.
Thanks Nagi.
These fritters are super easy and delicious. All of your recipes are amazing Nagi, you are my “go to” when I need ideas and inspiration!