Cheesy Broccoli Fritters Easy (Print Version)
# Ingredients:
→ Fritter Base
01 -
450g steamed broccoli florets
02 -
2 jumbo eggs
03 -
60g freshly grated Parmesan cheese
04 -
30g shredded mozzarella
05 -
4 tablespoons all-purpose flour
06 -
0.5 teaspoon dried oregano
07 -
0.5 teaspoon garlic powder
08 -
Pinch crushed red pepper flakes (optional)
09 -
2 teaspoons freshly chopped green onion
10 -
Salt, to taste
11 -
Black pepper, to taste
→ For Frying and Serving
12 -
Vegetable oil, for frying
13 -
Warmed marinara sauce, for serving
# Instructions:
01 -
Steam or boil broccoli florets until tender, then drain thoroughly. Transfer to a cutting board and finely chop into small pieces.
02 -
In a medium bowl, combine the chopped broccoli, eggs, Parmesan, mozzarella, flour, dried oregano, garlic powder, optional red pepper flakes, green onion, salt, and pepper. Mash with a fork or potato masher and mix until a cohesive mixture forms.
03 -
Heat a cast iron or non-stick skillet over medium heat. Pour in enough vegetable oil to coat the bottom of the pan. Scoop 2 to 3 tablespoons of the broccoli mixture per fritter into the skillet, flattening each mound slightly with a spatula and spacing evenly.
04 -
Cook fritters for 2 to 3 minutes on the first side, then gently flip and cook for an additional 1 to 2 minutes on the other side, or until golden brown and crisp. Remove from pan and drain on paper towels if desired.
05 -
Serve fritters warm, accompanied by marinara sauce or your preferred dip such as yogurt or sour cream.
# Notes:
01 -
For a lower carbohydrate version, substitute all-purpose flour with 2 tablespoons coconut flour and 2 tablespoons almond flour.