Best 8 Broccoli Fritters Recipes

BROCCOLI FRITTERS

Steps:

• Place broccoli in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender. Coarsely chop broccoli and set aside., In a large bowl, combine the eggs, egg whites, cheese, flour, salt, garlic powder and pepper. Stir in broccoli., Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Drop batter by 2 heaping tablespoonfuls into oil; press lightly to flatten. Cook in batches for 3-4 minutes on each side or until golden brown, using remaining oil as needed. Drain on paper towels. Serve with salsa if desired.

BROCCOLI CHEDDAR FRITTERS RECIPE BY TASTY

Steps:

• In a saucepan over medium high heat add broccoli and water. Let steam for 5 minutes, or until slightly tender.
• Drain the broccoli and let cool in a medium mixing bowl.
• Once cool add cheddar cheese, egg, flour, minced garlic, salt and pepper to a bowl and mix until the mixture has a semi-creamy texture.
• Place a large pan over medium-high heat and add vegetable oil.
• Use a spoon to scoop out medium dollops of mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
• Remove from pan and place on paper towel to absorb excess oil.
• Enjoy!

BROCCOLI-CAULIFLOWER FRITTERS

Steps:

• Place broccoli and cauliflower in a food processor; pulse until shredded.
• Combine almond flour, beaten eggs, onion, and garlic powder in a large bowl. Mix in shredded broccoli and cauliflower mixture. Roll batter into 2-inch balls.
• Heat coconut oil in a large pan over medium-high heat. Place fritters in the pan and flatten slightly with a spatula. Cook until crisp, 3 to 4 minutes per side. Transfer to a paper towel-lined plate and season with salt and pepper. Repeat with any remaining fritters.

BROCCOLI PARMESAN FRITTERS

Steps:

• Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, I like to peel them, as the skin can be thick and doesn't cook quickly, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.
• Steam the broccoli until tender but not mushy: Use whatever method you prefer. Drain the broccoli, then set it aside to cool slightly.
• In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit. You're looking to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.
• Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.
• Transfer briefly to paper towels to drain, then to a serving plate if you'll be eating them shortly or a baking sheet in a 200 degree oven if you'd like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed.

BROCCOLI FRITTERS

Steps:

• Steam the broccoli until crisp tender.
• Add this to the onion and garlic in a food processor and pulse to chop (DO NOT PUREE) or chop the broccoli by hand.
• Transfer to a bowl and add the flour, salt, milk and oil.
• Add egg and sweet chilli sauce and mix thoroughly.
• Cook in spoonfuls in a non stick frypan with a light coating of cooking spray, until golden, turning to brown each side.

BROCCOLI OR CAULIFLOWER FRITTERS

Steps:

• 1. Preheat deep fryer or oil in a pan to about 375 degree F. In a bowl, mix flour, milk, seasonings, baking powder, egg and butter, until smooth. Now stir in the cheese, cauliflower and onion. Refrigerate mixture for 1 hour. I drop by tablespoonfuls into the hot oil and fry until golden. Drain on paper towels, season and enjoy!

BROCCOLI BACON FRITTERS

Steps:

• 1. When broccoli still warm add flour and parm and mash. Add rest of ingredients and mix.
• 2. Heat vegtable oil in frying pan. I used icecream scoop to measure and place patties in heated oil. (If I use for side dish, I would use 2 heaping tablespoons) Fry til golden brown, about 3-5 min per side. I fryed in batches placing patties on paper bag to catch oil. Served with applesauce, or make your favorite dipping sauce.

STACEY'S FABULOUS BROCCOLI FRITTERS

Steps:

• In a large bowl combine broccoli, garlic, onion and eggs; mix well. Stir in Parmesan and cornmeal; mix well. Form into patties. If mixture is too dry, add another egg; if too wet, add more cornmeal. Season with pepper to taste.
• Heat 1 inch of oil in a large, deep skillet. Place patties in hot oil; cook, turning once, until well browned on each side.