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Donna R. Luis

Quick Cheesy Broccoli Fritters

Tender broccoli is blended with eggs, mozzarella, breadcrumbs, and simple seasonings, then pan-cooked in olive oil until lightly golden on the outside. These savory fritters come together quickly and are especially good served warm alongside your favorite dip.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups broccoli florets about 1 head
  • 2 eggs
  • ½ cup shredded mozzarella cheese
  • ¼ cup breadcrumbs or all-purpose flour
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • 2 tablespoons olive oil

Equipment

  • Food processor
  • Wide skillet
  • Heat-safe bowl
  • Clean kitchen towel
  • Measuring cups and spoons
  • Spatula

Method
 

Prepare the Broccoli
  1. Soak the broccoli florets in a heat-safe bowl covered with boiling water for 5 minutes. Drain thoroughly, then pat the broccoli dry with a clean kitchen towel.
Form the Batter
  1. Place the broccoli, eggs, mozzarella, breadcrumbs or all-purpose flour, cumin, dried oregano, and salt in the bowl of a food processor. Process on high until the mixture becomes a cohesive batter, stopping as needed to scrape down the sides.
Heat the Skillet
  1. Pour the olive oil into a wide skillet and place it over medium heat. Allow the oil to warm before adding the fritter batter.
Shape the Fritters
  1. Add ¼ cup of batter to the warm skillet for each fritter and press each portion down to form a patty. For smaller fritters, use 2 tablespoons of batter per patty.
Cook Until Golden
  1. Cook the fritters for 2–3 minutes per side, flipping halfway through. When flipping, allow the olive oil to spread around the pan so the fritters continue cooking in the oil.
Serve Warm
  1. Transfer the cooked fritters from the skillet and serve them warm with your desired dips.

Notes

  • Let the broccoli soak in boiling water for the full 5 minutes to help remove its raw flavor before processing.
  • Pat the broccoli dry thoroughly after draining so excess water does not make the batter too loose.
  • The batter should be processed until it forms a cohesive mixture rather than remaining as large pieces of broccoli.
  • For standard fritters, use ¼ cup of batter per patty; use 2 tablespoons for smaller fritters.
  • Cooked fritters can be refrigerated for up to 5 days in a covered container.
  • For longer storage, freeze the fritters in a single layer or separate multiple layers with parchment paper for up to 6 months.
  • To reheat, use a parchment-lined 375°F oven for 4–6 minutes, a toaster oven until warmed through, or a 375°F air fryer for 2–3 minutes.
  • For a gluten-free version, use gluten-free breadcrumbs or a 1:1 gluten-free flour blend.
  • For an egg-free version, use a liquid egg replacer such as Just Eggs.
  • Serve smaller fritters as a baby-led-weaning broccoli option.