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Broccoli usually gets pushed to the side of the plate. These Broccoli Fritters change that fast. They are golden, crispy, and packed with cheesy flavour, turning humble broccoli into something people actually ask for seconds of.
They work just as well as a snack, a side, or a sneaky way to get veggies into picky eaters. Whether you call them broccoli cakes or full-on broccoli cheese fritters, they disappear quickly and leave zero leftovers behind.
What Make This Recipe Work
- Crispy without deep frying: Baking or pan frying gives you that golden crunch without drowning the fritters in oil.
- Cheese does the heavy lifting: Parmesan adds big flavour and helps create a crisp exterior so the fritters hold together beautifully.
- Veggie forward but not boring: Finely chopped broccoli blends right into the batter so every bite tastes balanced, not grassy.
- Flexible and forgiving: This broccoli fritters recipe works as a snack, side dish, or even stacked into mini veggie burgers.
What Goes Into Broccoli Fritters
These Broccoli Fritters come together with just a handful of everyday ingredients, and the best part is you probably already have most of them in your kitchen.
- Broccoli: The star of the show, fresh broccoli adds nutrition, texture, and that vibrant green color that makes these fritters so fun to serve (especially to kids as “Shrek pancakes”).
- Parmesan Cheese: Salty, nutty, and melty, Parmesan gives these broccoli cheese fritters their signature flavor and keeps them deliciously addictive.
- Egg: Acts as the binder that holds everything together, ensuring your broccoli cakes don’t fall apart in the pan.
- Flour: Just enough flour gives structure and crispness. You can use all-purpose for classic fritters or almond flour if you’re keeping things lower-carb.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Add-Ins And Smart Swaps Worth Trying
These additions let you tweak the flavour and texture without throwing off the balance of the fritter batter.
- Chilli Flakes: A small pinch adds gentle heat that cuts through the richness of the cheese. This works especially well if you are serving the fritters with a creamy dip or yoghurt-based sauce.
- Fresh Herbs: Finely chopped parsley, chives, or dill bring freshness and lift to the fritters. Herbs help balance the savoury base and make the fritters taste lighter, especially if serving them as a side dish.
- Mozzarella Or Cheddar: Swapping part of the Parmesan for mozzarella or cheddar adds extra melt and a softer centre. This turns the fritters into more indulgent broccoli cheese fritters that pull apart beautifully while still crisping on the outside.
- Almond Flour: A great alternative to regular flour if you want a slightly lighter texture. Almond flour also adds a subtle nutty flavour that pairs well with broccoli and cheese, but use a little less as it absorbs moisture differently.
How To Make Broccoli Fritters
- Preheat and Prep Pans: Preheat the oven to 400°F 200°C. Line two baking sheets with parchment paper and set them aside.
- Chop the Broccoli: Cut the broccoli into florets and trim the woody end. Pulse florets in a food processor until finely chopped.
- Make the Mixture: Add the egg, onion, garlic, flour, and Parmesan to the bowl. Pulse about 5 seconds, then stir in the salt and pepper until evenly combined.
- Shape the Fritters: Scoop the mixture into 8 to 10 mounds on the sheets. Flatten slightly, leave space between each, and mist lightly with olive oil spray.
- Cook: Bake 15 minutes, flip, then bake another 15 until golden. Or pan fry in a nonstick pan over medium until golden.
- Cool and Serve: Let the Broccoli Fritters rest a few minutes to set. Serve warm with ketchup, Greek yogurt, or fat free sour cream.
Keep things bright and zesty by pairing Broccoli Fritters with Grilled Chili Lime Chicken Fajita Salad, where smoky chicken and crisp peppers cut through the cheesy crunch; Grilled Tequila Lime Chicken Taco Salad, whose tangy cilantro-lime dressing and juicy chicken turn the fritters into a hearty meal; and Loaded Greek Chicken Avocado Salad, with cool cucumber, briny feta, and creamy avocado to balance every crispy bite.
Pro Tips For Perfect Fritters Every Time
- Remove excess moisture: If your broccoli feels wet, squeeze it lightly in a clean towel before mixing.
- Do not overcrowd: Space helps the fritters crisp instead of steam.
- Flip gently: Use a wide spatula and wait until the underside is fully golden before turning.
- Serve immediately: These fritters are at their best fresh and hot.
Recipe FAQ’s
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Crispy Broccoli Parmesan Fritters
Ingredients
- 1 broccoli large
- 1 egg large
- 1/2 onion
- 2 teaspoons garlic minced
- 1/3 cup parmesan cheese shaved
- 1/3 cup flour or almond flour for a lower carb option
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 spray olive oil cooking spray
Instructions
- Preheat oven to 400°F | 200°C. Line 2 baking sheets with parchment paper; set aside.
- Chop the broccoli into florets. Discard the hard part off of the stem, and chop the stem also. Place the broccoli and stem pieces into a food processor and pulse a few times until the broccoli is chopped. Add in the eggs, onion, garlic, flour and Parmesan. Pulse again a couple of times until well combined (about 5 seconds of pulsing). Stir the salt and pepper through the mixture.
- Form 8-10 fritters on the prepared baking sheets, making sure they don’t touch each other. Spray with a light coating of olive oil spray.
- Bake for 12-15 minutes on each side until golden.
- Alternatively pan fry in a nonstick pan over medium heat until golden on both sides.
- Allow fritters to cool slightly before serving. Serve with ketchup, Greek yogurt or fat free sour cream.
Notes
- The trick to getting baked fritters crispy like they’re pan-fried amigos is to spray them with a light coating of olive oil spray.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these just out of the broccoli stalk. Peeled and cut it into batons, added a roughly chopped spring onion. I think I overdid the garlic and I pan fried in just a spray of olive oil. They were delicious ( except a bit too much garlic) – great idea to use up a part of the vegetable I would normally have thrown away
Second time making them in the space of two weeks because they were a banger with my family 💜 fried or oven baked, they can’t go wrong, so tasty!!
I just made these. Theg are quite good, I dipped min in Greek yogurt. I was very happy with result and flavour.
Thank-you for sharing your recipe!
I made these yesterday, using chickpea flour and I added sunflower seeds in the grinding mix.
It was delicious, – like a veggie felafel. I will definitely make these again. Thank you
Quick and yummy!
I’m about to make these:) Just home from my local milk farm, I have the listed ingredients and these look absolutely delicious…I will garnish with plain low fat Greek yogurt & fresh dill….I’ll come back & leave a pic! Goodnight!