• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cozy Peach Kitchen
  • home
  • About
  • Recipes
  • Nutrition & Lifestyle
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Appetizers

    Broccoli Cheddar Fritters

    Published: Nov 12, 2021 · Modified: Jun 14, 2022 by Cassidy Reeser · This post may contain affiliate links.

    262 shares
    jump to recipe

    Cheesy broccoli cheddar fritters are so easy to make in under 30 minutes using just 7 ingredients! They can be pan-fried or baked and are great as an appetizer or snack.

    Side of a stack of three broccoli fritters with sour cream on top
    Table of Contents hide
    1 Recipe features
    2 Ingredient notes
    3 Step by step instructions
    4 Expert tips and recipe FAQ
    5 Looking for more broccoli recipes?
    6 📖 Recipe
    7 Broccoli Cheddar Fritters

    Recipe features

    You know how if you drop cheese on a hot skillet it becomes fried and delicious? The same thing happens with these fritters.

    What makes broccoli cheddar fritters so delicious is that the crisp exterior is made up of bits of melted and lightly fried cheddar cheese. This results in an irresistibly salty, savory, and crispy fritter!

    • dietary-features: vegetarian, soy-free, nut-free, gluten-free optional
    • quick & easy: ready in under 30 minutes using just 7 ingredients
    • taste: just like broccoli cheddar soup but in fritter form
    • can be pan-fried or baked in the oven
    • soft, golden, and cheesy

    Broccoli cheddar fritters are kind of like if my zucchini corn fritters and broccoli cheddar pot pie recipes had a baby. All the best broccoli and cheddar flavors combined with soft yet crisp fritters!

    Ingredient notes

    Labeled ingredients used to make broccoli fritters
    • Broccoli: You will need 4 cups, or 12 ounces of finely chopped broccoli florets. Only include the florets, not the main broccoli stem.
    • All-purpose flour and egg bind the fritters together. Gluten-free all-purpose flour blend or whole wheat flour also works.
    • Shredded cheddar: I use sharp cheddar. Any shredded cheese can be used, even dairy-free cheese works. Try white cheddar, asiago, or mozzarella for easy variations.
    • Onion powder, garlic powder, paprika, salt & pepper are the fritter seasonings. Dry spices are used to make this recipe quick & easy. I have not tested fresh onion or garlic, but I imagine minced garlic would work.

    Step by step instructions

    Cooking the broccoli

    Chop up the broccoli so that it is very tiny pieces and then measure it out. Four cups of finely chopped broccoli are equal to about 12 ounces.

    Steam the broccoli on the stovetop or cook in the microwave. If steaming on the stove, I recommend using a metal sieve instead of a steamer basket because the tiny broccoli pieces may fall through the steamer basket.

    Small pieces of broccoli in a steamer basket before and after cooking

    Stovetop: Add one inch of water to a medium saucepot. Bring to a simmer. Cover with a medium sieve. Add broccoli to the sieve and cover tightly with the pot lid. Steam for 3 minutes, or until the broccoli is vivid green and fork tender.

    Microwave: Place chopped broccoli into a microwave save bowl. Drizzle with 3 tablespoons of water. Cover with a plate and microwave for 2-3 minutes, until the broccoli is tender.

    Making the fritters

    Large glass bowl filled with fritter ingredients before and after stirring together

    Make the fritters by stirring together all ingredients in a large bowl until well combined.

    Use clean hands to form 6 large fritters or 12 small fritters. They should be flat and rounded.

    Broccoli fritter on black cast iron skillet before and after flipping

    Stovetop: To shallow fry on the stovetop, heat a large skillet over medium-high heat. Once hot, add enough oil to coat the bottom of the pan.

    Add a sprinkle of flour to the oil. If it immediately starts bubbling, the oil is hot enough to cook the broccoli fritters.

    Cook each fritter for 2-3 minutes on each side, until golden brown.

    Oven: Bake in the oven at 350F for 30 minutes total on a parchment paper-lined baking sheet. Flip halfway through.

    Expert tips and recipe FAQ

    • Broccoli: The cooked broccoli should be fork-tender. Avoid including the main broccoli stem in the fritters as it will affect the texture.
    • Spice: Add ¼ teaspoon cayenne pepper or 1 teaspoon hot sauce for spicy fritters.
    • Size: I use a 1.25 ounce cookie scoop (3-4 tablespons) to make 6 large fritters. You can make twice as many fritters by using a 2 tablespoon sized scoop.
    How do you store and reheat leftovers?

    Keep cooked broccoli fritters in an airtight container for 3-4 days.
    Reheat leftovers in the microwave or re-crisp in a lightly oiled skillet over medium-high heat.

    Can I use a flax egg instead of eggs?

    I haven't tested it myself so I can't say for sure, but two flax eggs in place of regular eggs should work (I use flax eggs in my zucchini fritters recipe). One flax egg is made by mixing 1 tablespoon ground flaxseed with 3 tablespoons of water. Let rest 5 minutes before using.

    Can cauliflower be used in place of broccoli?

    Although I haven't tested it myself, I don't see why this wouldn't work.

    What do you serve with broccoli fritters?

    I like them with a dollop of Greek yogurt, but they would also be delicious with chipotle ranch dressing or even vegan ranch.

    Can I freeze these?

    The cooked fritters can be frozen in an airtight container for up to 3 months. Let the fritters cool entirely before freezing. Put parchment paper or wax paper between fritter layers for easy removal. Let thaw overnight in the fridge before using or cook on the stove over medium heat to thaw.

    Three circular fritters topped with sour cream on a gray plate

    Looking for more broccoli recipes?

    • Close up of detail of roasted garlic broccoli on a blue sheet pan.
      Garlic Roasted Broccoli with Honey Mustard Glaze
    • Overhead view of breadcrumb topped mac and cheese bake next to a bowl filled with a serving.
      Baked Vegan Broccoli Mac and Cheese
    • Overhead view of vegan cream of broccoli soup in a white bowl on a marble background.
      Instant Pot Vegan Cream of Broccoli Soup
    • Broccoli salad in a white bowl on a blue cltoh with a wooden serving spoon.
      Tahini Broccoli Salad

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    📖 Recipe

    Side of a stack of three broccoli fritters with sour cream on top
    Print Recipe
    5 from 3 votes

    Broccoli Cheddar Fritters

    Cheesy, golden and super simple fritters made with broccoli and cheddar. Great as a snack or appetizer.
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Servings: 6 large fritters
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 12 ounces finely chopped broccoli florets equal to 4 cups; see note #1
    • 2 large eggs
    • 1 cup shredded sharp cheddar cheese
    • ½ cup all purpose flour
    • ½ teaspoon garlic powder
    • ½ teaspoon paprika
    • ¼ teaspoon onion powder
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • neutral oil for pan-frying such as canola or olive oil

    Instructions

    • Start by steaming the broccoli until tender. To do so, add one inch of water to a medium saucepot. Bring to a simmer. Fit a medium sieve into the pot. Add broccoli to the sieve and cover tightly with the pot lid. Steam for 3 minutes, or until the broccoli is vivid green and fork tender.
    • To a large mixing bowl add the steamed broccoli, eggs, shredded cheddar, all purpose flour, garlic powder, paprika, onion powder, salt, and pepper. Stir until well combined.
    • Use clean hands to form the mixture into 6 large fritters. Each fritter should be able 3 inches wide and ¾ inch thick.
    • To pan-fry the fritters: Place a large non-stick skillet over medium-high heat. Add enough oil to coat the bottom of the pan. Once hot, add 3-4 fritters. Cook each side for 3 minutes, flipping once golden brown. Place the cooked fritters on a towel lined plate to drain excess oil.
    • To bake the fritters: Line a half sheet pan with parchment paper. Evenly space fritters on the pan. Bake for 30 minutes total at 350F, flipping the fritters halfway through.
    • Serve with a dollop of sour cream, plain Greek yogurt, or ranch dressing.

    Video

    Notes

    1. Broccoli: Chop up the broccoli so that it is very tiny pieces. I try to use mostly floret and only a little bit of the large stem.
    2. To steam broccoli in the microwave: Place chopped broccoli into a microwave save bowl. Drizzle with 3 tablespoons of water. Cover with a plate and microwave for 2-3 minutes, until the broccoli is tender.
    3. Baking instructions: Bake in the oven at 350F for 30 minutes total on a parchment paper-lined baking sheet. Flip halfway through.
    4. Leftovers: Keep cooked fritters in an airtight container for 3-4 days.
      Reheat leftovers in the microwave or re-crisp in a lightly oiled skillet over medium-high heat.
    5. Freezing instructions: Let cool to room temp, then freeze in an airtight container for up to 3 months. Put parchment paper or wax paper between fritter layers for easy removal. Let thaw overnight in the fridge before reheating, or cook on the stove over medium heat to thaw. 
    6. Nutrition facts are calculated without oil from frying.

    Instagram icon

    Did you make this recipe?

    Tag @cozypeachkitchen on Instagram and hashtag
    #cozypeachkitchen

     
    Serving: 1large fritterCalories: 159kcalCarbohydrates: 12gProtein: 10gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 82mgSodium: 257mgPotassium: 241mgFiber: 2gSugar: 1gVitamin A: 714IUVitamin C: 51mgCalcium: 175mgIron: 1mg

    More Vegetarian & Vegan Appetizer Recipes

    • Galette on marble backdrop.
      Balsamic Cherry Tomato Galette
    • Glass cake stand topped with puff pastry bites.
      Mushroom and Goat Cheese Puff Pastry Bite
    • Pink plate filled with seed crackers and white bowl with Greek yogurt dip.
      Homemade Seed Crackers
    • Frito pulling cheese from casserole dish.
      30+ Vegetarian Tailgating Recipes for Football Season
    262 shares

    Reader Interactions

    Comments

    1. BRJ

      April 30, 2023 at 6:42 am

      I love this recipe. It's easy to substitute and use more/less of some things and they still come out great! I didn't have enough broccoli so I used frozen cauliflower florets. My 11 month old loves them; I batch cook them, freeze them, and get one or two out in the morning to take out with us.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Smiling portrait of a woman holding a bowl of grits and tofu.

    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

    More about me →

    Trending now

    • Overhead view of gray bowl filled with green pasta and cherry tomatoes.
      Vegan Avocado Pesto Pasta
    • Close up of creamy macaroni and cheese
      Stovetop Gouda Mac and Cheese
    • Chickpeas, sweet potato, and spinach in a bowl with quinoa.
      Sweet Potato Quinoa Bowls with Almond Dressing
    • Slice of quinoa casserole on a white speckled plate with a gold fork.
      Vegetarian Black Bean Quinoa Casserole (Dump and Bake!)
    • Gray speckled ceramic bowl showing separated quinoa, chickpeas, pita chips, cucumber and tzatziki sauce.
      Mediterranean Quinoa Bowls with Balsamic Chickpeas
    • Gold spoon dripping peanut sauce off of it.
      Peanut Stir Fry Sauce

    Spring meals

    • Orzo with mushrooms in white speckled bowl
      One Pot Pesto Orzo with Mushrooms
    • Overhead view of pesto lasagna in a glass baking dish.
      Vegan Pesto Lasagna with Tofu Ricotta
    • Overhead view of large glass bowl filled with pasta salad
      Veggie Pasta Salad with Lemon Vinaigrette
    • Overhead view of white bowl filled with couscous salad and a lemon wedge
      Mediterranean Pearl Couscous Salad
    • Large glass bowl filled with lentil salad on a blue cloth next to a lemon juicer
      Vegetarian Lentil Salad with Honey Mustard Vinaigrette
    • Close up of white bean salad in a pita with cucumbers.
      Tahini White Bean Salad

    Footer

    Logos

    Footer

    About

    • Privacy Policy and Disclaimer
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Cassidy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Cozy Peach Kitchen®. All rights reserved.