Parmesan Garlic Broccoli Fritters

4.92 from 24 votes

Parmesan Garlic Broccoli Fritters

There is a very high broccoli to fritter batter ratio in this recipe. It's a fabulous way to hide a lot of greens in irresistible little bites that even kids will gobble up! Makes 6 fritters about 9cm/3" in diameter, 1cm/1/3" thick. Adapted from Smitten Kitchen

Prep Time10

Cook Time10

Total Time20

Course: Fritters

Cuisine: Western

Keyword: Broccolit fritters

Servings:

Calories: 126cal

Author: Nagi | RecipeTin Eats

Ingredients

3 cups broccoli florets and stem , roughly chopped into 2cm/1 inch pieces (see notes) (about 1 medium head of broccoli)
2 tbsp oil (vegetable, olive oil, canola)

Batter

1 garlic clove , minced
1/2 cup plain flour
1/4 cup grated parmesan
1 egg
2 tbsp milk (low fat or full fat)
1/2 tsp salt
Black pepper

For serving

Lemon Yogurt Sauce (1 batch) - really quick to make - or just plain yogurt
Extra lemon wedges , optional

Instructions

Sauce first - Make the Lemon Yogurt Sauce (needs to be set aside 20 minutes to let flavours meld).
Cook broccoli - Steam or boil the broccoli until quite tender (but not mushy). I did this in the microwave using a steamer, it took 3 minutes on high.
Squish - Use a potato masher to roughy "squish" the broccoli. Not to look like mashed potato, but just to squish it a bit so when cooked it can be flattened with a spatula to make fritters with a smooth surface rather than having big lumps sticking out.
Batter - Place egg in a bowl and use a fork to lightly beat the egg. Add the remaining Batter ingredients and mix until combined. The Batter may seem a little thick but it will loosen up when you add the broccoli because when you squish it, it will release some liquid.
Broccoli - Add the broccoli and mix to evenly disperse throughout the Batter.
Cook - Heat 1 tbsp of oil in a fry pan over medium heat. Scoop 1/4 cup of Batter and drop into the pan and use a spoon to gently flatten to about 1cm/1/3" thickness (I do 3 fritters at a time). Cook each side for 2 to 3 minutes until golden brown. Repeat with remaining Batter.
Serve with the Lemon Yoghurt Sauce and extra lemon wedges, if desired.

Notes

1. I also add most of the broccoli stems into these fritters. For the thicker part, I recommend peeling it with a potato peeler as I find the skin can be quite tough. Then roughly chop them into a medium size dice so they cook in the same time as the florets.

2. This recipe also works great with cauliflower.

Nutrition per serving.

Nutrition