Broccoli fritters are a go-to staple in our house. We love them for lunch or as part of a main meal (and sometimes even for breakfast!). The recipe is low in carbs, gluten free and each fritter is jam-packed with broccoli. I’ve given a dairy free option using nutritional yeast and a dairy option using either parmesan or cheddar. Both are scrumptious, so choose which fits into your diet plan!
I’m always looking for ways to get the teenagers to eat more vegetables on the sly, and these fritters were a big success. Whilst this broccoli pistachio soup convinces adults all around, shaping something like a burger gets their instant approval!
Fritters are really easy to put together and really, you can use any vegetables you like in them – chopped, mashed or grated. You mix them with a batter and form into a shape ranging from balls to pancakes. Cooking methods include baking, pan-frying or deep-frying.
I’ve used eggs to bind these fritters as well as almond flour to keep them low carb and gluten free.
Using cheese – whether it’s cheddar, parmesan or a mix of both – is a fantastic way to add taste AND make your fritter stick together even better. That’s why I have given you a cheese option in this recipe. Cheese and broccoli are the classic dream team 🙂
Dairy-free broccoli fritters
However, I know many of you can’t have dairy. The broccoli fritters you see in the images are entirely dairy free yet they have a delicious cheesy taste. How? I used nutritional yeast!
Nutritional yeast is designed to be used as a cheese replacement and tastes cheesy, nutty and savoury. The yeast is the same type that is used for bread baking, but it’s not alive.
It’s highly nutritious and a great source of B vitamins, trace minerals and proteins. Read all about nutritional yeast here!
It’s worth mentioning that nutritional yeast is higher in carbs than cheese. The fritters are 6.2g net carbs per fritter using nutritional yeast. If you use parmesan, the net carbs reduce to 5.3g net carbs per fritter.
How to make Keto broccoli fritters – step by step:
1.) Get all your ingredients ready – almond flour, eggs, spices, nutritional yeast flakes (or cheese) and oil. Chop the heads off the broccoli and break into florets.
TIP: Reserve the stalks and make broccoli fries or chop into a salad. Here are 8 ways to use broccoli stems!
2.) Place the broccoli florets in a food processor and pulse until like a rice sized consistency.
It’s best to do this in two batches so they broccoli blitzes equally and doesn’t get too fine.
3.) Place the broccoli with all the remaining ingredients (except the oil) into a mixing bowl and mix well to combine. Leave to stand for 10 minutes and then stir.
4.) Heat a non stick frying pan or good cast iron skillet with about 1/2 tbsp oil. Shape the mixture into fritters and cook 2 fritters per pan for about 4 minutes one the first side and 3 minutes on the second side, on a medium heat, or until golden.
IMPORTANT! Cooking times will vary slightly depending on how big you made the fritters. If making smaller fritters, the cooking time will be less.
Transfer to kitchen paper and repeat using the rest of the oil and batter.
These fritters are great for a speedy breakfast, a lazy brunch or a light dinner. Add a protein and/or a salad if you like a larger meal! I sometimes even use them as a faux sandwich bread and make them into a stack with a filling in the middle.
Serve with Greek or coconut yoghurt or with my 5 minute keto mayonnaise!
Pulse rather blitz on a continuous speed the broccoli florets. This ensures they broccoli isn’t too fine and also more even across the batch.
Split the broccoli into two batches when pulsing for an even consistency.
Note: Many recipes state that you should steam or cook the broccoli before you use it in fritters. I used mine raw. Since the broccoli is riced it cooks through during frying.
If you have time, let the batter stand. This will help the fritters bind and also brings out the flavours.
Don’t overcrowd your frying pan when frying the fritters. Make sure you have space to flip them and they don’t break or squash. I used a 25 inch frying pan and cooked 2 per pan.
The key to crispy broccoli fritters
The key to crispness is to be patient and let them cook fully (about 3 – 4 minutes) on each side on a medium heat. Resist the urge to move the fritters when on the first side.
Let them cook the full time, but lift slightly nearer the time to check they’re not burning. This will stop them falling apart and make them perfectly crisp. If necessary, reduce the heat.
Nut Free Fritters
If you can’t have nuts, I’d replace the almond flour with a mix of sesame and sunflower seed flour 1:1. If you prefer to use coconut flour, I would go for 4- 5 level tbsp. And don’t miss my Crispy Low Carb Cauliflower Hash Browns which also use coconut flour!
Store your keto fritters in the fridge in an airtight container for 2-3 days. To reheat, simply warm them in the oven or stick them back into the pan over a gentle heat.
You can also freeze them for 3 months. Simply stack the fritters and add baking/parchment paper between the fritters so they don’t stick. Alternatively, freeze on a baking tray and once they are frozen, transfer to a freezer bag.
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- 25 inch frying pan
- 2 medium heads of broccoli stalks removed (650g)
- 4 large eggs
- ¾ cup / 75g almond flour
- 1/4 cup / 50g nutritional yeast or 1/2 cup grated parmesan/cheddar
- 1 - 1.5 tsp chilli flakes to taste
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/3 tsp cracked black pepper
- 2 tbsp avocado oil or olive oil / coconut oil to fry
- Chop the heads off the broccoli (reserve the stalks and make broccoli fries or chop into a salad). Place the broccoli florets in a food processor and pulse until like a rice sized consistency. Option to do this in two batches so the broccoli blitzes equally and doesn’t get too fine.
- Place the broccoli with all the remaining ingredients (except the oil) into a mixing bowl and mix well to combine. Leave to stand for 10 minutes and then stir.
- Heat a non stick frying pan or good cast iron skillet with about 1/2 tbsp oil. Shape the mixture into fritters and cook 2 fritters per pan for about 4 minutes one the first side and 3 minutes on the second side, on a medium heat, or until golden.
- Resist the urge to move the fritters when on the first side. Let them cook the full time, but lift slightly nearer the time to check they’re not burning. This will stop them falling apart and make them perfectly crisp. Cooking times will vary slightly depending on how big you made the fritters. If making smaller fritters the cooking time will be less.
- Transfer to kitchen paper and repeat using the rest of the oil and batter.
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