Broccoli Herb Cheese Fritters

Crispy broccoli fritters are a go-to when I want something that feels both comforting and nourishing. Each bite is golden and full of cheesy flavor making these perfect for a quick lunch afterschool snack or as a standout appetizer at gatherings. I especially love how easy it is to whip them up and the little hands in my house always find their way to the fritter plate before I do.

I started making these fritters one busy Sunday when broccoli was the only fresh veg left in the fridge. Now it is a regular request from everyone at my table. Watching my notoriously picky kids devour them still makes me smile.

Ingredients

• Broccoli florets: Finely chop for evenly textured fritters Pick firm deep green heads for best taste
• Onion: Adds savory depth Small yellow or red onions work well and bring gentle sweetness
• Garlic: Provides aromatic punch Always use fresh cloves for the brightest flavor
• Parmesan cheese: Salty sharpness that builds umami Go for a wedge and grate yourself for stronger flavor
• Ricotta cheese: Optional for ultra tenderness Good quality whole milk ricotta creates the softest interior
• All-purpose flour: Binds and thickens Use fresh flour for a clean taste
• Breadcrumbs: Help with crispiness and structure Panko or dry homemade breadcrumbs are ideal
• Eggs: Essential for holding everything together Choose large eggs for richness
• Fresh parsley: Brings a clean herby lift Pick leaves with vibrant color for the freshest flavor
• Salt: Enhances overall taste Always taste and adjust with a light hand
• Black pepper: Lends background warmth Crack fresh for best aroma
• Smoked paprika: Optional but adds a gentle smokiness Choose a sweet or mild variety if sensitive to spice
• Olive oil or vegetable oil: For frying A mild flavorful oil ensures a golden crisp result

Instructions

Prep the Broccoli:

Steam or blanch broccoli florets for two to three minutes just until tender but not mushy. Drain them thoroughly then chop into small pieces so every fritter gets a bit of green in every bite.

Mix the Batter:

In a large mixing bowl toss together the finely chopped broccoli onion garlic grated Parmesan ricotta if using flour breadcrumbs eggs parsley salt pepper and smoked paprika. Use a sturdy spoon or your clean hands to mix until a thick but sticky batter forms.

Heat the Pan:

Pour two to three tablespoons of olive or vegetable oil into a large nonstick skillet. Place over medium heat and give the oil a minute to shimmer and coat the pan completely.

Shape and Cook the Fritters:

Scoop out roughly two tablespoons of batter per fritter onto the skillet and use the back of your spoon to gently flatten it into a round patty. Do not overcrowd the pan so there is room to flip them.

Fry Until Golden:

Cook fritters for three to four minutes on the first side until deeply golden and crisp along the edges. Flip carefully with a spatula and cook another three to four minutes until both sides are beautifully browned.

Drain and Repeat:

Remove crisp fritters to a plate lined with paper towels to absorb excess oil. Repeat with remaining batter always adding a little more oil if needed to keep things from sticking.

Serve and Enjoy:

Serve the fritters warm with a generous dollop of yogurt or sour cream on the side. Add lemon wedges or a sprinkle of extra herbs if you like a fresh pop.

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My absolute favorite part is the crispy cheese edges that form in the pan They remind me of the broiled bits on lasagna corners and always get the first pick at our table. These fritters starred at one of our birthday picnics last summer and not a crumb was left behind.

Smart Storage Tips

Store leftover fritters in an airtight container in the fridge for up to three days. To reheat place on a baking sheet in a hot oven for ten minutes so they stay crisp instead of soggy. You can layer with parchment if stacking to keep them separate.

Ingredient Swaps and Substitutions

If you are out of ricotta a spoon of sour cream or plain Greek yogurt will make the fritters nice and tender. Swap the parsley for chives dill or basil to change the herby flavor. Gluten free flour and breadcrumbs work beautifully for allergy friendly fritters.

Serving Suggestions

I am a big fan of serving these with a lemony yogurt dip or tangy tomato salsa. For heartier fare slide a fritter into a whole wheat pita with lettuce and sliced cucumber for a breezy light lunch. They also work well alongside soups or as a vegetarian burger just make them slightly larger.

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Give these fritters a try for your next snack or meal. Their golden crunch and cheesy bite will win over any table in no time.

Frequently asked questions about this recipe

→ How do I keep fritters crispy?

Drain cooked fritters on paper towels and serve immediately. Avoid covering them to maintain their crisp texture.

→ Can I use frozen broccoli?

Yes, thaw and drain frozen broccoli thoroughly, chop finely, and proceed as with fresh broccoli.

→ What dips pair well with these?

They’re excellent with yogurt, sour cream, herbed dips, or a squeeze of fresh lemon juice.

→ Can these be made gluten-free?

Substitute gluten-free flour and breadcrumbs, ensuring all ingredients are certified gluten-free.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in a skillet to restore crispness.

→ Are they suitable for freezing?

Yes, freeze cooked fritters separated by parchment. Reheat from frozen in a hot oven or skillet.