Cheesy Broccoli Fritters Easy

Cheesy broccoli fritters come together quickly and never fail to satisfy that craving for a golden crunchy bite with gooey cheese inside. They are the kind of snack or side you make when you want everyone at the table to reach in for just one more piece. You can make them ahead or whip up a fresh batch for a weeknight splurge or cozy weekend lunch.

The first time I brought these to a family picnic there were only crumbs left before I even sat down. Now it is everyone’s requested veggie dish when they get together.

Ingredients

• Broccoli florets: Provides the main texture and a mild slightly grassy flavor Choose heads with bright green tight florets and firm stems
• Jumbo eggs: Bind everything so the fritters hold together Large eggs will also work if jumbo are unavailable
• Freshly grated Parmesan cheese: Brings nutty salty notes and helps create that crisp edge Always use real Parmesan for the best flavor and grate it yourself if possible
• Shredded mozzarella: Offers oozy stretchiness without overpowering the broccoli Look for whole milk mozzarella for the right melt
• All purpose flour or a mix of coconut and almond flour for low carb versions: Holds the batter together Choose flour with a fresh neutral scent as stale flour can dull the flavor
• Dried oregano: Adds an herbaceous hint Opt for a brand that is still green with a fragrant aroma
• Garlic powder: Lends an underlying garlic punch Check for garlic powder that tastes potent and not dusty
• Crushed red pepper flakes: Optional for a little warmth Use if you like mild heat
• Freshly chopped green onion: Gives a gentle sharpness and color Pick stalks that are perky and green
• Salt and pepper: Essential to wake up all the other flavors Use fine sea salt and freshly cracked black pepper
• Vegetable oil: For frying You want oil with a clean neutral flavor like sunflower or canola
• Warmed marinara sauce: Brings acidity and a fruity tang when serving Use your favorite brand or make a simple homemade version

Step-by-Step Instructions

Prep the Broccoli:

Steam or boil broccoli florets until just tender then drain thoroughly Set on a cutting board and chop into very small pieces with a large sharp knife Smaller pieces help the fritters hold together and distribute flavor evenly

Make the Batter:

In a medium bowl combine chopped broccoli with eggs Parmesan mozzarella chosen flour oregano garlic powder green onion salt and pepper Mash and stir with a sturdy spoon or potato masher You want the mixture uniformly blended so every fritter has cheese and broccoli in every bite

Shape and Fry:

Heat a large skillet preferably non stick or cast iron over medium heat Pour in enough oil to barely coat the bottom Let the oil get hot but not smoking Use a large spoon to scoop two to three tablespoon portions of the broccoli mixture Drop onto the hot pan and gently flatten into patties with a spatula Give space between each so the edges crisp

Cook Until Golden:

Fry the patties for about two to three minutes on the first side until deep golden brown Then carefully flip each fritter and cook one to two minutes longer The cheese will start to bubble and edges will turn extra crisp

Drain and Serve:

Transfer cooked fritters onto a paper towel lined plate to absorb excess oil Serve them hot with a bowl of warmed marinara sauce for dunking The cheesy interior is at its best right off the stove

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Tasty when eaten as a snack or sandwiched in a roll My personal favorite ingredient is the Parmesan It creates gorgeous crispy edges and a nutty saltiness that I crave Sometimes my niece and I make these together and laugh at how quickly they disappear from the serving plate

Storage tips

To store leftover fritters let them cool on a wire rack then pack in a single layer in an airtight container They keep well in the fridge for up to three days For best texture reheat in a skillet or air fryer until hot and crisp again If freezing place layers of fritters between parchment in a freezer safe bag and reheat straight from frozen

Ingredient substitutions

If you do not have fresh broccoli you can use frozen florets Thaw and squeeze out all the liquid before chopping For a dairy free twist swap out the cheeses for dairy free alternatives or try nutritional yeast for some of the Parmesan flavor without the dairy Cottage cheese works if you do not have mozzarella just drain off excess liquid

Serving suggestions

These fritters shine with classic marinara but also taste amazing with Greek yogurt spiked with herbs or a drizzle of hot honey Stack up three or four with a fried or poached egg on top for brunch For a kid lunchbox roll them into smaller balls and bake them as poppable bites

Cultural and historical context

Broccoli fritters are a creative take on Italian fritelle di verdure which are vegetable patties often served as antipasto or a small meal Variations of veggie fritters pop up in home kitchens around the world It is a practical way to use up leftover veggies and make them irresistible with a touch of cheese

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After cooking let them sit a minute on your plate before eating so you do not burn your tongue on the bubbling cheese These fritters always disappear quickly at parties and family dinners so do yourself a favor and double the batch if you want to enjoy leftover snacks the next day

Frequently Asked Questions

→ How do you get fritters crispy?

Use medium-high heat, avoid overcrowding the pan, and ensure the oil is hot before adding the mixture for best crispiness.

→ Can I use frozen broccoli?

Yes, thaw and drain thoroughly before chopping and mixing to prevent soggy patties.

→ What cheeses work well in these fritters?

Parmesan adds savory depth while mozzarella brings great melt; sharp cheddar can also be substituted.

→ How should leftovers be stored?

Cool completely and refrigerate in an airtight container for up to three days; reheat in a skillet for crispiness.

→ What sauces pair best?

Marinara, sour cream, or a tangy yogurt dip complement the cheesy and broccoli flavors wonderfully.