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'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 patties pancakes. Cooking methods include baking, pan-frying or deep-frying.
My keto broccoli fritters taste cheesy and and are wonderfully flavorful. With a crispy outside and a soft centre, this is a dish that won't last long!
I've given a dairy free option using nutritional yeast and a dairy option using either parmesan or cheddar. Both are scrumptious, so choose whichever fits into your diet plan!
Ingredients
You only need a handful of ingredients:
- Broccoli
- Eggs
- Almond flour - instead of breadcrumbs, makes the fritters low carb
- Nutritional yeast or grated cheese
- Seasonings: Onion powder, garlic powder, chilli flakes, salt, pepper
Broccoli Fritters With Cheese vs Nutritional Yeast
Cheese and broccoli are the classic dream team. Cheddar, parmesan or a mix of both add taste AND make fritters stick together even better.
However, I know many of you can't have dairy. The broccoli fritters you see in the images are dairy free. Yet, they have a delicious cheesy taste, thanks to nutritional yeast.
Nutritional yeast is highly nutritious and a great source of B vitamins, trace minerals and proteins.
Instructions
It is really easy to make Keto broccoli fritters - step by step:
STEP 1
Chop the heads off the broccoli and break into florets. Pulse the broccoli florets in a food processor to a rice consistency.
STEP 2
In a large mixing bowl, stir together the broccoli with the almond flour, nutritional yeast (or cheese) and spices. Leave to stand for 10 minutes and then stir again.
STEP 3
Shape the mixture into fritters. Heat oil in a non-stick frying pan. Fry 2 fritters at a time on a medium heat until they are golden on both sides.
STEP 4
Repeat until you have made 8 fritters.
IMPORTANT! Cooking times will vary slightly depending on how big you made the fritters. If making smaller fritters, the cooking time will be less.
Katrin's Top Tips
Pulse the broccoli florets rather blitz on a continuous speed. This ensures they broccoli isn’t too fine and also more even across the batch. Also, split the broccoli into two batches.
Let the batter stand. This will help the fritters bind and also brings out the flavours.
Don’t overcrowd the frying pan. Make sure you have space to flip them and they don’t break or squash. I used a frying pan with a diameter of 25 centimetres.
Serving Suggestion
Keto broccoli 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 yogurt or with my 5 minute keto mayonnaise!
Recipe FAQs
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.
Yes. Let it defrost first and then pat it dru with a kitchen towel.
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.
Make broccoli fries, use in a soup or chop into a salad. Here are 8 ways to use broccoli stems!
Nut Free Broccoli Fritters
Replace the almond flour with a mix of sesame and sunflower seed flour 1:1. You could also use crushed pork rinds.
If you prefer to use coconut flour, I would go for 4- 5 level tablespoons. And don't miss my Crispy Low Carb Cauliflower Hash Browns which also use coconut flour!
Storage
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 between sheets of parchment pape so they don't stick together. Alternatively, freeze on a baking tray and once they are frozen, transfer to a freezer bag.
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Recipe
Broccoli Fritters
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- frying pan (25 cm diameter)
Ingredients
- 2 medium heads of broccoli stalks removed (650g)
- 4 large eggs
- ¾ cup / 75g almond flour
- ¼ cup / 50g nutritional yeast or ½ cup grated parmesan/cheddar
- 1 - 1.5 teaspoon chilli flakes to taste
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ⅓ teaspoon cracked black pepper
- 2 tablespoon avocado oil or olive oil / coconut oil to fry
Instructions
- 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 ½ tablespoon 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.
Barbee Sue Brownlee
Could you use frozen broccoli rice?
Katrin Nürnberger
Probably. It may be coarser in texture. Also, I wonder if it would be best to defrost it first so you are not adding unnecessary amounts of water, which would make the fritters soggy.