Crispy Broccoli Parmesan Fritters. This is where I feel like inserting an evil laugh. This week, I had a house full of kids and fed them fritters of all sorts – without any of them realising the audacity I was committing by feeding them vegetables. Without their knowledge or consent. To trick them, we just called them ‘Shrek Pancakes.’ Do I insert evil laugh now?
Well, Shrek pancakes are pretty darn good I must say!
Then it occurred to me that I have failed you by not sharing my fritter recipes with you. So here I am offering this recipe as a peace offering, and asking your forgiveness.
Totally kidding right now.
Crispy on the outside and soft on the inside, these fritters are extremely easy to make. If you have a deep love affair with your food processor, then you’ll love these. Throwing ingredients into a food processor is possibly the easiest method of cooking we could ask for. ‘We’ being the people that don’t have the time to prepare things in advance.
Plus, getting your oven to do all the work while you’re busy chasing little people is a huge bonus.
They’re so easy, that I made you another video.
Process, shape and bake. Like an infomercial, but not as cheesy.
To make these low carb, replace the flour in the recipe with almond flour.
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.
Serve them with your favourite sauces or sour cream or yogurt! And dip away people. Crispy Broccoli Parmesan Fritters ready in 20 minutes!
If you’d like to watch the video of this recipe being made, please click on this link here!
Looking for more broccoli inspiration? Click on this link and check out these recipes!
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Crispy Broccoli Parmesan Fritters
Ingredients
- 1 large , fresh broccoli
- 1 large egg
- 1/2 an onion
- 2 teaspoons minced garlic
- 1/3 cup shaved Parmesan cheese
- 1/3 cup flour (or almond flour for a lower carb option)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 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.
Jay Esler says
Quick and yummy!
Feel Good says
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!
Bonnie says
They look delicious! Was wondering if I could add marinated (drained) artichokes and use the marinade for dipping?
I ❤️❤️ Your recipes, and look forward to opening my emails. Thanks so much!
Marla says
Can’t wait to make these but I’m wondering if you have to cook the broccoli first?
Stacey says
Thanks for the recipe! They’re delicious alone, but if you want to guild the lily:
Refrigerate any leftovers. The next morning, toast up the fritter in a toaster oven or oven, top with one slide “healthy” Canadian-style bacon, a poached egg and 1 tsp of Trader Joe’s avocado tzatziki sauce. Salt, pepper and a fresh dill sprig to garnish. Makes a delicious, low-carb/low cal egg benedict for breakfast!
Kat says
These were really good and were so fast to make!!! I added a clove of garlic to the blender, lemon juice, and little less flour. I nixed the parmesan from the mixture. Instead, I fried mine in a skillet with olive oil and added parmesan on top once they flipped and I also did some of the batch with cheddar. These were GOOD and I will definitely make again!
Karina says
Thanks!
Shelley Ross says
Dying to make these. Can you freeze them?
Karina says
You can always freeze recipes; however, it does change at times when heating them up. I haven’t froze these yet but let me know how they turn out for you!
Megan says
Can you grated parmesan instead? Id lobe to try this for my kids
Sherene says
I discovered you in Instagram…been on your site ever since going through your recipies and planning my meals. They look absolutely delicious and healthy. I am traveling at the moment once I am back home will cook and tag you. ? I just need to find the nutritional facts for few recipies I went through…some of them didn’t have it…I am going to start of my healthy eating plan and meal preps for the week. I want to use your recipes..so I need the nutritional facts..if you have any tips for me let me know.
Thanks
Karina says
Hi Sherene. My fitness pal is a wonderful app you can use for your nutritional calculations! Happy travelling!
Megan says
Thanks sooo much for adding a new recipe to my food-on-the-go stash.
Olena@iFOODreal says
I LOVE Shrek Pancakes haha. These look magnificent, Karina!!!
Karina says
I knew you would!
Natalie says
These look super yummy and perfect for family dinners – no standing by a frying pan and working in batches! You mention eggs twice in the ingredient list.. should it be 2 eggs or 1? Can’t wait to make these!
Karina says
Ah Natalia yes! 1 egg! Haha I’m so sorry thank you for catching that typo!