Delicious Cheesy Broccoli Fritters for Snacking (Print version)
Crispy, cheesy broccoli fritters made with cheddar, parmesan, eggs, and a quick skillet fry for snackable golden edges.
# Ingredients:
For the broccoli fritters
01 -
1 large head broccoli, about 1 lb (450 g), cut into florets
02 -
2 large eggs
03 -
1 cup (115 g) shredded sharp cheddar cheese
04 -
1/4 cup (25 g) finely grated parmesan cheese
05 -
1/2 cup (60 g) all-purpose flour, plus 1-2 tablespoons if needed
06 -
2 scallions, thinly sliced
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon smoked paprika
09 -
3/4 teaspoon fine salt
10 -
1/4 teaspoon black pepper
For cooking and serving
11 -
2-3 tablespoons olive oil, for pan-frying
12 -
Sour cream, ranch, or marinara, for serving
13 -
Extra sliced scallions, for garnish
# Instructions:
01 -
Steam the broccoli florets for 4-5 minutes, until tender but still bright green. Drain well and let cool for a few minutes.
02 -
Finely chop the cooked broccoli. Press it firmly in a clean kitchen towel or paper towels to remove excess moisture.
03 -
In a large bowl, stir the broccoli with eggs, cheddar, parmesan, flour, scallions, garlic powder, paprika, salt, and pepper. The mixture should hold together when pressed.
04 -
Scoop about 3 tablespoons of mixture per fritter and flatten into patties about 1/2 inch thick. Add a little more flour if the mixture feels too wet.
05 -
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook the fritters in batches for 3-4 minutes per side, until deep golden and set in the center.
06 -
Transfer the fritters to a paper towel lined plate and season lightly while hot. Repeat with the remaining mixture, adding more oil as needed, then serve warm with dip.
# Good to know:
01 -
Makes about 12 small fritters, or 4 snack servings.
02 -
Best served warm while the edges are crisp.
03 -
The batter can be mixed up to 24 hours ahead and refrigerated.