12ouncesfinely chopped broccoli floretsequal to 4 cups; see note #1
2largeeggs
1cupshredded sharp cheddar cheese
½cupall purpose flour
½teaspoongarlic powder
½teaspoonpaprika
¼teaspoononion powder
¼teaspoonsalt
¼teaspoonblack pepper
neutral oil for pan-fryingsuch 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.