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.
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!
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!
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Recipe features
- 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
Ingredients
- 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.
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
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.
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.
Cassidy's top tips
- 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.
- Egg-free option: 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.
- Serve with I like them a dollop of Greek yogurt, or dipped in chipotle ranch dressing or even vegan ranch.
Storage notes
- 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.
- To freeze: 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.
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Broccoli Cheddar Fritters
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
- 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.
- 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.
- Baking instructions: Bake in the oven at 350F for 30 minutes total on a parchment paper-lined baking sheet. Flip halfway through.
- 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. - 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.
- Nutrition facts are calculated without oil from frying.
Lisa Chiasson says
Can you mix the broccoli fritter ingredients together and keep it in the fridge ahead of time before frying?
Cassidy Reeser says
Yes, I would recommend making tops 48 hours in advance, but it should work just fine!
Kathy says
This was delicious and easy!! We are going to be eating broccoli more often using this recipe. I used Kodiak Mountain Berry Super Fruit Syrup as a dip for the fritters and it tasted great.
Lillian says
Your recipe is the BOMB! Not too wet nor dry, they held together perfectly and browned like a dream. I've made broccoli fritters several times and this recipe was superior to the others I've tried. Adding to my "forever" recipe book. Thanks so much for sharing!
Cassidy Reeser says
Thanks for the review! I'm so glad you liked it 🙂
BRJ says
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.