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Crispy Broccoli Fritters make it easy to transform a humble vegetable into something crave-worthy. Packed with golden edges and melty cheese, they are the kind of snack that disappears fast at the table whether you serve them as an appetizer or the star of a light meal.
I first made these after a trip to the farmer's market when I had more broccoli than I knew what to do with. Now they’re a regular weeknight go-to in my house.
- Broccoli florets: chopped small for better binding and crisp edges
- Sharp cheddar cheese: adds rich flavor and melts beautifully
- Grated Parmesan: boosts umami and helps firm up the texture
- Eggs: bind everything together so fritters hold their shape
- Almond flour: keeps it gluten free and gives it a light crispness
- Minced garlic: brings depth and aroma
- Olive oil: helps crisp up the exterior evenly
- Sea salt and black pepper: enhance the natural flavors
Step-by-Step Instructions
- Chop and Steam Broccoli:
- Cut the broccoli into very small even pieces about half inch wide then microwave with a splash of water until completely tender. This step helps the fritters stay together and cook evenly.
- Drain and Mash:
- Drain well then use a potato masher or sturdy fork to crush the steamed broccoli just enough to create texture but not a paste. This ensures the mixture binds without losing bite.
- Combine Ingredients:
- Stir in the cheddar Parmesan almond flour eggs garlic salt and pepper. Mix until everything is fully incorporated and holds together when you press it between your fingers.
- Cook the Fritters:
- Heat olive oil in a nonstick pan over medium heat. Spoon the mixture into the pan and flatten gently into rounds. Cook undisturbed for about four minutes until golden then flip and cook the other side until crispy and browned.
- Drain and Serve:
- Transfer cooked fritters onto paper towels to remove excess oil. Serve immediately while hot with your favorite sauce or a squeeze of lemon.
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Storage Tips
Keep leftovers in an airtight container in the fridge for up to three days. To reheat use a 375 degree oven for five to seven minutes to restore their crispiness. Avoid the microwave since it softens the texture.
Ingredient Substitutions
Flax eggs work great if you're avoiding eggs. You can also use cornstarch instead of almond flour but skip coconut flour which absorbs too much moisture. Avocado oil can replace olive oil without changing the flavor.
Serving Suggestions
These fritters are perfect on their own but also pair great with ranch dressing sour cream or spicy mayo. Add a fried egg on top for breakfast or plate them with grilled chicken and greens for a balanced dinner.
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Cultural Context
Broccoli and cheese is a familiar comfort combo in American cooking. These fritters take that concept and give it a texture twist without the heaviness of traditional breaded versions. They’re satisfying without being fussy.
I always look forward to the nutty aroma that hits when the Parmesan starts to brown in the pan. My little cousin who usually hates broccoli asked for seconds which never happens.
Frequently Asked Questions About Recipes
- → How do I keep broccoli fritters from falling apart?
Chop the broccoli into very small pieces and steam until soft. This ensures better binding when mixed with the eggs and cheese.
- → Can I make these fritters ahead of time?
Yes, you can prep the mixture up to a day in advance or fully cook and reheat them in the oven before serving.
- → What type of cheese works best?
Sharp cheddar gives bold flavor, while Parmesan adds depth and binding. Use both for best results.
- → Are these fritters gluten-free?
Yes, they use almond flour instead of wheat flour or breadcrumbs, making them naturally gluten-free.
- → How should I reheat leftovers?
Reheat in a 375°F oven for 5–7 minutes to restore crispiness. Avoid the microwave, which softens the texture.
- → Can I substitute almond flour?
Yes, cornstarch is a good alternative. Avoid coconut flour, as it's too absorbent and will alter the texture.