Combine a pile of broccoli with a few pantry staples to make the yummiest Broccoli Fritters—in less than 15 minutes. This veggie fritter is so good with a whole range of dips, and they’re perfect for babies and toddlers on up.
I love Veggie Nuggets, Broccoli Tots, and Quinoa Fritters—basically any time a veggie is turned into something crunchy that’s perfect for dipping, I’m in. These Broccoli Fritters are a new way to serve up broccoli that’s delicious and also really fast.
I love how simple it is to turn broccoli into a full vegetarian meal (or side dish if you prefer).
These are great as a baby-led weaning broccoli option or food, as a quick lunch, or as part of a family dinner. We love them with Ranch, Cucumber Dip, salsa, ketchup, and hummus, so see which dip your family prefers. (They’re also yummy on their own.)
(You may also like Chicken Fritters, Quinoa Patties, and Chickpea Fritters.)
Table of Contents
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Ingredients You Need
Here’s a look at how to make this broccoli recipe so you know what to have on hand or pick up at the store. It’s pretty easy to keep everything on hand and whip these broccoli fritters up quickly!
- Broccoli florets: You can use a head of broccoli and cut it up, or start with a bag of pre-chopped florets from the store. Both will work. (I don’t recommend frozen broccoli here.)
- Eggs: Large eggs help bind the mixture together. If you need to make them egg-free, the best option is a liquid egg replacer like the one from Just Eggs.
- Shredded mozzarella cheese: I like shredded mozzarella cheese in my fritters, but you could also use cheddar, Colby Jack, or another cheese your family likes.
- Breadcrumbs (or all-purpose flour): Some breadcrumbs or flour helps the fritters come together with a pleasant texture. You can use a combo of both or either one.
- Cumin and dried oregano: I like to add cumin and oregano for additional flavor in the fritters.
- Olive oil: We pan-fry the fritters in olive oil (they cook so fast!). I usually use Colavita, but you can use any brand you have.
Step-by-Step Instructions
Below is an overview of how to make this broccoli fritters recipe so you know what to expect. For the full amounts and timing, scroll down to the end of the post.
- Add the broccoli to a heat-safe bowl. Cover with boiling water and let sit for 5 minutes. This helps to remove the “raw” flavor. Drain and pat dry. Add the broccoli and garlic (if using) to the bowl of a food processor. Grind on high until they form very small pieces.
- Add the rest of the ingredients except the olive oil.
- Grind well on high. The batter should start to hold together.
- Add the oil to a wide skillet over medium-high heat. When warm, add ¼ cup batter at a time and press down. (To make smaller patties, use 2 tablespoons.)
- Cook until golden brown on each side, flipping halfway through. These cook really quickly, so stay close. They should be golden brown and slightly crispy around the edges.
- Serve or let cool on a wire rack and stash into a container for a future meal.
How to Store
Let broccoli fritters cool and store in a container in the refrigerator for up to 5 days or in a freezer bag in a single layer (or place parchment paper between multiple layers) in the freezer for up to 6 months.
To reheat, place on a parchment-lined baking tray in a 375-degree-F oven for 4-6 minutes or until warmed through; in a toaster oven until warmed through; or in a 375-degree-F air fryer for 2-3 minutes.
Best Tips for Success
- Gluten-free: Use gluten-free breadcrumbs or a 1:1 style of GF flour blend.
- Egg-free: Use a liquid egg replacer like the one from Just Eggs.
- Soak the broccoli briefly in boiling water to remove the “raw” flavor.
- Serve small ones to babies for a baby-led weaning broccoli option.
- Try broccoli fritters with dips such as hummus, salsa, sour cream, ketchup, or cucumber yogurt dip.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Quick Broccoli Fritters
Ingredients
- 3 cups broccoli florets (about 1 head)
- 2 eggs
- ½ cup shredded mozzarella cheese
- ¼ cup breadcrumbs (or all-purpose flour)
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- 2 tablespoons olive oil
Instructions
- Add the broccoli to a heat-safe bowl. Cover with boiling water and let sit for 5 minutes. Drain and pat dry with a clean kitchen towel.
- Add the broccoli and the rest of the ingredients except the olive oil to the bowl of a food processor. Grind on high until a batter forms, stopping to scrape down the sides of the bowl as needed.
- Add the oil to a wide skillet over medium heat. When warm, add ¼ cup batter at a time and press down. Cook for 2 -3 minutes per side, flipping halfway through. (Try to let the olive oil spread around the pan when you flip them.) To make smaller patties, use 2 tablespoons batter.
- Serve warm with desired dips.
Notes
- Let cool and store in a container in the refrigerator for up to 5 days or in a freezer bag in a single layer (or place parchment paper between multiple layers) in the freezer for up to 6 months.
- To reheat, place on a parchment-lined baking tray in a 375-degree-F oven for 4-6 minutes or until warmed through; in a toaster oven until warmed through; or in a 375-degree-F air fryer for 2-3 minutes.
- Gluten-free: Use gluten-free breadcrumbs or a 1:1 style of GF flour blend.
- Egg-free: Use a liquid egg replacer like the one from Just Eggs.
- Briefly soaking the broccoli removes the “raw” flavor.
- Serve small ones to babies for a baby-led weaning broccoli option.
- Try with dips such as hummus, salsa, sour cream, ketchup, or cucumber yogurt dip.
My 1 year old absolutely loves these! I’ve tried with different kinds of cheese and it’s always a hit. I freeze them and toast to reheat multiple times a week. 10/10
Can these be baked instead of fried? One of the things I feel is the most painstaking for me with cooking is standing in front of stove to fry fritters or pancakes or pretty much anything for that matter (I know, sad LOL), but I also have so little time with a little toddler 🙂 thanks for your response and the incredible work you do! 🙂
Sure, put the patties onto a baking sheet lined with parchment paper and bake at 400 for 16-18 minutes I think!
Great, thank you! Making these today! 🙂
Can you bake it instead of pan frying? If so what temp and for how long?
I would put the patties on parchment paper and bake at 375 F for 18-22 minutes. Enjoy
Yummy! Great way for my toddler to enjoy broccoli.
How can you make this dairy free? Using the same amount of a dairy free “cheese alternative” does NOT taste good but I’m worried that leaving out the cheese, or using nutritional yeast instead, will mean they won’t stick together/the texture will be all off/they won’t cook properly. This is my issue with loads of your recipes, help!
I would simply add another egg to this!
My baby HATED these and usually she likes everything
I liked them tho
It’s interesting to realize that our kids have unique food preferences, just like we do, isn’t it?! Glad you enjoyed them at least and maybe she will another day:)
I generally enjoy all of your recipes. But there are a few that when I tried them for the first time, I entered another dimension. This is one of those recipes. So thanks for that!!
You are so welcome and I’m so glad to hear this!
We love the taste of these! Wondering if you think they can be cooked in the oven instead of the frying pan? I have a hard time with them staying together in the pan. Thank you!
Yes, I would think 375 F for about 16-18 minutes or so on parchment paper
These were great! Can they be microwaved?
Sure, you can reheat them that way.
Can you make the mix ahead of time and leave in fridge til ready to cook ?
Sure!
Question, I have a food processor but could I just mash up the broccoli well with a fork and mix rather than blend ?
Thank you
Sure, or use kitchen scissors to mince up.
My little one loved these! On the second batch the inside was much more mushy, she still ate but curious what consistency should be? Definitely needed more than 2-3 minutes per side, regardless an easy go to. Thank you!
I don’t have a food processor- would a blender work with this recipe?
Made these twice last week, and they have been SUCH a hit with our family — both my 4-year-old (who has been eating a full serving and then some at each sitting ) as well as my husband and me! I’ll even be making another few batches this weekend to freeze (I’m having a baby next week and having an easy, healthy, surefire menu item on hand in those first few weeks that incorporates plenty of veggies AND protein is a huge win). I did add an extra egg to my batter, since it didn’t seem quite incorporated enough with two, but hey, extra protein, right? I’ve also been adding a bit of garlic powder and onion powder, just for a little something extra, and may play with some othe veggies or herbs too (I’m picturing cauliflower, zucchini, maybe carrots or squash in the fall, with rosemary, the marjoram growing out of control in my garden, maybe some basil…). Thank you for another winner!
This recipe didn’t work for me unfortunately. The fritters took forever to cook and by the time the outsides were brown the insides were still wet and messy. Maybe it’s the water that the broccoli soaks up? I might try again with lightly roasted broccoli and maybe an extra egg.
Hi!
Made these tonight and my nearly 1 year old (!!!) loved it! However it took a lot longer than 3 min per side for me to get the patties to be more cohesive and flippable without falling apart. Any thoughts?
Thanks!
Hi- maybe grind them a little more finely next time? That might help. Glad the kiddo enjoyed them!