Quick Broccoli Fritters

Combine a pile of broccoli with a few pantry staples to make the yummiest Broccoli Fritters—in less than 15 minutes. This veggie fritter is so good with a whole range of dips, and they’re perfect for babies and toddlers on up.

Broccoli Fritters

I love Veggie Nuggets, Broccoli Tots, and Quinoa Fritters—basically any time a veggie is turned into something crunchy that’s perfect for dipping, I’m in. These Broccoli Fritters are a new way to serve up broccoli that’s delicious and also really fast.

I love how simple it is to turn broccoli into a full vegetarian meal (or side dish if you prefer).

These are great as a baby-led weaning broccoli option or food, as a quick lunch, or as part of a family dinner. We love them with Ranch, Cucumber Dip, salsa, ketchup, and hummus, so see which dip your family prefers. (They’re also yummy on their own.)

Ingredients You Need

Here’s a look at how to make this broccoli recipe so you know what to have on hand or pick up at the store. It’s pretty easy to keep everything on hand and whip these up quickly!

• Broccoli florets: You can use a head of broccoli and cut it up, or start with a bag of pre-chopped florets from the store. Both will work. (I don’t recommend frozen broccoli here.)
• Eggs: Large eggs help bind the mixture together. If you need to make them egg-free, the best option is a liquid egg replacer like the one from Just Eggs.
• Shredded mozzarella cheese: I like shredded mozzarella cheese in my fritters, but you could also use cheddar, Colby Jack, or another cheese your family likes.
• Breadcrumbs (or all-purpose flour): Some breadcrumbs or flour helps the fritters come together with a pleasant texture. You can use a combo of both or either one.
• Cumin and dried oregano: I like to add cumin and oregano for additional flavor in the fritters.
• Olive oil: We pan-fry the fritters in olive oil (they cook so fast!). I usually use Colavita, but you can use any brand you have.

Step-by-Step Instructions

Below is an overview of how to make this recipe so you know what to expect. For the full amounts and timing, scroll down to the end of the post.

1. Add the broccoli to a heat-safe bowl. Cover with boiling water and let sit for 5 minutes. This helps to remove the “raw” flavor. Drain and pat dry. Add the broccoli and garlic (if using) to the bowl of a food processor. Grind on high until they form very small pieces.
2. Add the rest of the ingredients except the olive oil.
3. Grind well on high. The batter should start to hold together.
4. Add the oil to a wide skillet over medium-high heat. When warm, add ¼ cup batter at a time and press down. (To make smaller patties, use 2 tablespoons.)
5. Cook until golden brown on each side, flipping halfway through. These cook really quickly, so stay close. They should be golden brown and slightly crispy around the edges.
6. Serve or let cool on a wire rack and stash into a container for a future meal.

How to Store

Let cool and store in a container in the refrigerator for up to 5 days or in a freezer bag in a single layer (or place parchment paper between multiple layers) in the freezer for up to 6 months.

To reheat, place on a parchment-lined baking tray in a 375-degree-F oven for 4-6 minutes or until warmed through; in a toaster oven until warmed through; or in a 375-degree-F air fryer for 2-3 minutes.

Best Tips for Success

• Gluten-free: Use gluten-free breadcrumbs or a 1:1 style of GF flour blend.
• Egg-free: Use a liquid egg replacer like the one from Just Eggs.
• Soak the broccoli briefly in boiling water to remove the “raw” flavor.
• Serve small ones to babies for a baby-led weaning broccoli option.
• Try with dips such as hummus, salsa, sour cream, ketchup, or cucumber yogurt dip.

I’d love to hear your feedback on this post, so please rate and comment below!

• Add the broccoli to a heat-safe bowl. Cover with boiling water and let sit for 5 minutes. Drain and pat dry with a clean kitchen towel.

• Add the broccoli and the rest of the ingredients except the olive oil to the bowl of a food processor. Grind on high until a batter forms, stopping to scrape down the sides of the bowl as needed.

• Add the oil to a wide skillet over medium heat. When warm, add ¼ cup batter at a time and press down. Cook for 2 -3minutes per side, flipping halfway through. (Try to let the olive oil spread around the pan when you flip them.) To make smaller patties, use 2 tablespoons batter.

• Serve warm with desired dips.

• Let cool and store in a container in the refrigerator for up to 5 days or in a freezer bag in a single layer (or place parchment paper between multiple layers) in the freezer for up to 6 months.
• To reheat, place on a parchment-lined baking tray in a 375-degree-F oven for 4-6 minutes or until warmed through; in a toaster oven until warmed through; or in a 375-degree-F air fryer for 2-3 minutes.
• Gluten-free: Use gluten-free breadcrumbs or a 1:1 style of GF flour blend.
• Egg-free: Use a liquid egg replacer like the one from Just Eggs.
• Briefly soaking the broccoli removes the “raw” flavor.
• Serve small ones to babies for a baby-led weaning broccoli option.
• Try with dips such as hummus, salsa, sour cream, ketchup, or cucumber yogurt dip.